Twice-baked cheese soufflés

Preparation time: 20 mins, cooking time: 40 mins, serves: 6.

Method

1. Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Use 15g/ 1/2 oz butter to grease six 250ml/9floz capacity ramekin dishes. Put the kettle on to boil.
2. Place the milk, butter and flour in a medium pan and gently heat, whisking all the time with a balloon whisk until the mixture boils and thickens. Reduce the heat and simmer for 1 minute. Remove from the heat, beat in the egg yolks, mustard, half the Cheddar and Parmesan cheeses and chives, then season with ground black pepper.
3. Whisk the egg whites in a grease-free bowl until they form stiff peaks. Stir about a third of the egg whites into the cheese sauce, then gently fold in the remainder. Divide between the prepared dishes and stand them in a baking tray. Pour boiling water from the kettle to come half way up the outside of the dishes and bake for 20 mins or until risen and golden. Transfer to a wire rack and leave to cool - they will sink back down but don`t worry. They can be stored, covered in the fridge for up to 48 hours.
4. Carefully, run a knife around the outside of each soufflé to loosen them and place on a baking tray. Pour over the cream and scatter over the remaining cheeses.
5. Bake at the same temperature for 20-25 mins or until golden and re-risen. Whilst they bake, arrange salad and tomatoes on six serving plates. Quickly transfer the soufflés to serving plates with a fish slice and serve immediately.