Name: Bacon, Tomato and Cheese Soufflé
Yield: Serves 6
Ingredients: 6 tomatoes, each skinned, cut in half and de-seeded, then cut in neat strips or chopped; 8 large eggs, separated; A grating of nutmeg; 1 large garlic clove, skinned and very finely chopped (if you don’t love garlic as I do, you can leave this out); 3 oz/84 g self-raising flour; 6 rashers of smoked back bacon, trimmed of most of its fat and diced quite finely; 3 oz/84 g butter; 1¼ pints/710 ml milk; Salt and freshly ground black pepper; 8 oz/225 g Lancashire cheese, crumbled; 2 tbsp fresh Parmesan cheese, grated

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I always think that bits, or to put it more elegantly texture, in a soufflé makes it far more interesting to eat. This soufflé has chopped tomatoes which are skinned and de-seeded (to prevent them being too watery) and diced lean smoked bacon to add interest in texture as well as taste. If you can get good Lancashire cheese the soufflé will be the better for it, but if not, use Cheddar cheese.

Soufflés are more filling than one imagines them to be, and this needs just a salad and wa