For the soufflé

75g/2¾oz Blue cheese, we used Stilton, crumbled

1 tsp Dijon mustard

2 free-range egg yolks

3 free-range egg whites

For the pesto

handful fresh basil

handful fresh parsley

3 tbsp olive oil

salt and freshly ground black pepper

For the spinach

25g/1oz lactose/dairy free butter

2 handfuls spinach

Serves - 1


Preheat the oven to 200C/400F/Gas 6. Place the Stilton into a small ovenproof frying pan over a low heat and melt gently.

Add the mustard and take the pan off the heat. Stir in the egg yolks.

Place the egg whites into a clean bowl and whisk until stiff peaks form when the whisk is removed. Fold the egg whites into the cheese mixture.

Transfer the pan to the oven and cook for 6-7 minutes, or until the soufflé is set and golden-brown.

For the pesto, place the basil, parsley and oil into a small food processor and blend until smooth, then season, to taste, with salt and freshly ground black pepper.

For the spinach, melt the butter in a frying pan, add the spinach and cook for 2-3 minutes until wilted.

To serve, place the spinach onto a plate with the soufflé on top and the pesto drizzled over.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Blue cheese and spinach soufflé