Some of our favourite cheesy recipes...

Twice baked cheddar soufflés

Preheat the oven to 180˚C/Gas 4. Butter 6 individual pudding basins or ramekins.
Place the milk, shallot, bay leaf and peppercorns in a saucepan and bring slowly to the boil. Strain into a jug. Melt the butter in a saucepan, add the flour and cook, stirring for 1-2 minutes. Remove from the heat and gradually stir in the milk. Simmer gently for 2-3 minutes. Add the cheese and stir until melted. Stir in the egg yolks, chives, salt and pepper. Remove from the heat.
Whisk the egg whites until holding soft peaks then fold into the cheese mixture. Divide between the prepared ramekins. Stand the dishes in a roasting tin and pour in boiling water to come two thirds up the sides of the ramekins. Bake for 15-20 minutes until well risen and firm. Leave to cool.
When ready to serve, preheat the oven to 200˚C/Gas 6. Run a knife round the sides of the ramekins and turn the soufflés out into an ovenproof dish. Pour over the cream, sprinkle with grated cheese and bake for 10-15 minutes until golden. Serve with salad leaves.

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225ml/8fl oz milk

1 shallot, finely chopped

1 bay leaf

6 black peppercorns

40g/1½oz butter, plus extra for greasing

40g/1½oz plain flour

125g/4½oz Barber’s 1833 Vintage Reserve

Cheddar,

grated plus 2 tbsp for sprinkling

3 large eggs, separated

1 tbsp chopped chives

Salt and freshly ground black pepper

150ml/5fl oz double cream

Salad leaves, to garnish