Cheese soufflé

When I first went to work for Rebekka Hardy she said they would just have something simple the first night, like a cheese soufflé, I froze, I had never made a large soufflé before. The only book in the house was Robert Carriers cookbook in which he had written, ‘There is a lot of rubbish talked about the mystique of this dish, if you can make a white sauce you can make a soufflé’. He was, of course, right and I have never looked back - such a comfort, a chee