Ingredients

• 2 free-range egg yolks
• 55g/2oz Roquefort (or similar blue raw milk sheep’s cheese)
• 3 free-range egg whites
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tbsp butter
• melted
• ½ red onion
• chopped
• 150ml/5fl oz red wine
• 15g/½oz butter
• 100ml/3½fl oz beef stock (vegetarians may substitute vegetarian stock)

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the soufflé
• mix together the egg yolks and cheese in a bowl
• until smooth.
• In a separate bowl whisk the egg whites until stiff peaks form when you remove the whisk
• and then fold in the yolk mixture
• parsley and chives.
• Melt the butter in a small ovenproof frying pan and gently pour in the egg mixture. Place into the oven to bake for four minutes
• or until risen and golden.
• For the gravy
• place the onion
• wine
• butter and stock into a pan and bring to the boil. Reduce the heat and simmer for 4-5 minutes or until thickened.
• To serve
• place the soufflé onto a plate and pour the gravy over.