Preheat the oven to 180 °C/350F/gas 4.

Butter and coat the inside of a large souffl, dish with cheese. Turn and shake off any surplus flour.

Melt the butter in a pan and add the flour. Stir to a paste, cook for about 3 minutes. Gradually add the milk whisking continuously, until it is a thick mixture resembling b, chamel. Remove from the heat.

Add the egg yolks and cheese and season with salt, cayenne and nutmeg. Whisk the egg whites with a pinch of salt and the cornflour until stiff. Take a third of the egg white and mix into the cheese mixture. Fold in the remainder using a spatula.

Fill the prepared souffl, dish. Bake for 20 to 25 minutes until risen and golden. Serve immediately

reserved. Carlton Food Network http://www. Cfn. Co. Uk/