Ingredients

• 30g/1oz butter
• plus extra for buttering soufflé dish
• 30g/1oz plain flour ('00' if possible)
• 150ml/5fl oz full-fat milk
• 1 tsp Dijon mustard
• pinch cayenne pepper
• 4 eggs
• 4 whites and 2 yolks
• 85g/3oz grated cheese (I use gruyère
• but you can use any hard cheese)
• salt and pepper

Directions

• Preheat the oven on to 200C/400F/Gas 6.
• Heat the milk until just below boiling.
• Melt the butter
• stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce.
• Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish.
• Separate the eggs. Beat the yolks into the sauce along with most of cheese.
• Whisk the egg whites until you have soft peaks
• don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish.
• Place into an oven dish
• top with the remaining cheese and a pinch of cayenne.
• Place in the oven and cook for 15-17 minutes.