Soufflés

Whenever I make a soufflé, I am always so pleased with the result that I promise myself to make them more often. But I never remember to do so. Yet we all, almost certainly, have all the ingredients necessary in our store-cupboards or refrigerators: eggs, milk, flour, butter and a little something to add in the way of texture and flavour are all it takes to create a fine impressive dish. A soufflé will fit into any part of a meal, as starter, Main course, cheese course or pudding.

Soufflés are easy to make. Peter Kromberg, of the InterContinental Hotel in London, is the acknowledged expert, and a few years ago, I spent several weeks in his kitchen, where I picked up a number of tips on how to create the perfect soufflé: