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Cheese and courgette souffles
Serves 6
INGREDIENTS
60g (2¼oz) unsalted butter, plus extra for greasing
2 shallots, finely chopped
500g (1lb 2oz) courgettes, coarsely grated
Salt and freshly ground black pepper
20g (¾oz) plain flour
175ml (6fl oz) hot milk
120ml (3¾fl oz) double cream
Pinch of grated nutmeg
4 eggs, separated, plus 2 extra egg whites
90g (3oz) Cheddar cheese, coarsely grated
Chives, finely chopped, to garnish
METHOD
Preheat the oven to 190°C/fan 170°C/ gas 5. Grease six 350ml (12fl oz) ramekins. Melt half the butter in a frying pan and cook the shallots for 2 minutes or until soft. Add the courgettes, season, and cook, stirring, for 3-5 minutes or until just tender. Drain in a sieve. Melt the remaining butter in a medium pan, add the flour, and cook, whisking, for 30-60 seconds or until it starts to foam. Remove from the heat and slowly whisk in the hot milk. Return to the heat and bring to the boil, whisking. When the sauce thickens, whisk in the cream. Season with the nutmeg, salt and pepper. Simmer for 2 minutes. Remove from the heat and whisk in the 4 egg yolks. Stir in the Cheddar, shallots, and courgettes. Whisk the 6 egg whites with a pinch of salt until stiff peaks form. Stir about a quarter into the warm mixture, then gently fold this into the remaining whites. Spoon into the ramekins and bake for 10-15 minutes, until puffed and brown. Garnish with chives and serve.