6in ramekins as a starter
To introduce this dish I reprise a famous supermarket’s slogan: ‘Try something scary today’. By scary I mean a soufflé, which is so many people’s no-go-zone. I’ve called them Halloween soufflés as they are made with pumpkin. It’s best not to use one of those huge pumpkins destined to be jack o’lanterns as their flesh can be watery.
The soufflé base mixture, minus the egg whites, can be prepared a day in advance and kept in the fridge. Just bring it back to room temperature before fi