This cheesy festive starter for the Christmas menu comes from Rosie Sheppard
1. for the soufflé: Preheat the oven to 140°c. Half fill a roasting tin with boiling water and place in the oven.
2. Place the milk, nutmeg and bay leaf into a saucepan and bring to the boil. Remove and leave to cool so the flavours can infuse.
3. Meanwhile melt the butter in a saucepan, remove from the heat and stir in the flour to create a uniform mixture. Return to the heat and stir, allowing the flour to cook slightly. The flour will sizzle around the edges. Remove from the heat.
4. Remove the bay leaf from the milk and gradually stir into the flour and butter mixture until you have a lump-free liquid. Return to the heat and heat gently until thickened to a sauce consistency and remove from the heat.
5. Lightly grease four ramekins and sprinkle a little grated cheese in them. Separate the eggs carefully. Stir the cheese into the sauce mixture and add the egg yolks. Stir thoroughly.
6. Beat the egg whites until they form stiff peaks, taking care not to over-beat. Beat one spoonful of egg white into the mixture and fold in the rest using a metal spoon. Do this slowly to avoid over-mixing as this will remove the air.
7. Put the mixture into the ramekins, fill to the top and then run a damp finger around the inside of the rim. This helps them to rise. Remove the tray from the oven and place the ramekins inside, ensuring that the water is halfway up the sides of the ramekins.
8. Bake for 15-20 minutes until lightly brown.
9. For the chutney: Heat a small amount of olive oil in a saucepan. Finely chop the shallot and place in the pan to soften. Finely chop the tomatoes and add to the pan with the vinegar, sugar and lime juice. Simmer for 2-3 minutes.
10. Finely chop the basil leaves, remove the pan from the heat and stir in. Add more sugar/vinegar to taste. Serve cold with the soufflés.
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