Parmesan and gruyère soufflés with tomato and basil chutney

Method

1. Preheat the oven to 180C/ gas 4.

2. In a medium saucepan, heat the milk with the onion, nutmeg and bay leaf. Remove the pan from the heat and leave on one side to infuse for 30 minutes before removing the onion and bay leaf.

3. Melt the butter in a second saucepan, and stir in the flour. Gently cook for 30 seconds.

4. Remove the pan from the heat and whisk in the milk until smooth. Return the pan to the heat and stir until the sauce boils and thickens - this should take about 5-10 minutes.

5. Remove the pan from the heat and stir in the wholegrain mustard, three-quarters of the cheese and the egg yolks; season well.

6. Generously butter 6 ramekins.

7. In a large bowl, whisk the egg whites until stiff and fold into the cheese mixture. Fill each ramekin with the mixture until two-thirds full.

8. Carefully transfer the ramekins to a roasting tin, which has been one-third filled with boiling water. Bake in the oven for 15-20 minutes, until the soufflés are golden brown and risen.

9. Remove the ramekins from the roasting tin and leave to cool.

10. When you are ready to serve, preheat the oven to 220C/ gas 7. Loosen the edges of each soufflé with a sharp knife and turn out, upside down, into a shallow ovenproof dish.

11. Sprinkle over the remaining cheese and pour over the cream.

12. Cook for 10-12 minutes, until the soufflés are puffed and golden.

13. For the chutney, heat the olive oil in a medium saucepan. Tip in the shallot and soften for 2-3 minutes. Add the tomatoes, sugar and balsamic vinegar and cook over a low heat for 5-6 minutes, until the tomatoes just begin to soften but still retain their shape. Add a squeeze of lemon juice and the herbs. Season well.

14. Serve the soufflés straight away with a few rocket leaves and a spoonful of warm tomato and basil chutney.

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Ingredients

For the soufflé

300ml Milk
1 slice onion
1 pinch Nutmeg
1 bay leaf
3 tbsp Butter
3 tbsp plain flour
1 tsp wholegrain mustard
55g Gruyere Cheese, grated
55g Parmesan, grated
3 large Eggs, separated
200ml double cream
fine sea salt and freshly ground black pepper
2 handfuls rocket leaves, to serve

For the tomato and basil chutney

1 tbsp extra virgin olive oil
1 large shallot, finely chopped
250g plum tomatoes
pinch brown sugar
2 tbsp Balsamic vinegar
squeeze lemon juice
2 tbsp roughly torn basil leaves
fine sea salt and freshly ground black pepper

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