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