Wild Garlic and Comte Cheese Soufflé’s. Much Easier Than You

Ingredients

60g butter

60g flour

extra butter and flour for greasing ramekins

360ml whole milk

150g Comte cheese or Gruyère

1 heaped tsp of Dijon mustard

A handful of chopped wild garlic

4 large eggs

Big old pinch of salt

Grease and flour - four to five ramekins. Melt the butter, stir in the flour and cook gently for a few mins until thick and biscuity. Whisk in the milk little by little. Then take off the heat. Add the mustard, garlic, cheese and egg yolks + a hit of salt and pepper. Whisk the whites to stiff peaks, then fold through very carefully in thirds. Pour into the ramekins and bake at 200 degrees for about 15-20 mins. Serve with zingy green salad.