For the souffle

50g lactose free butter, plus extra for greasing

25g gluten free plain flour, plus extra for dusting

200ml lactose free milk

300g hard cheese, cut into chunks

100ml lactose free double cream

4 eggs, separated

grating of nutmeg

pinch cayenne pepper

For the salad

110g bag salad leaves

100g blue cheese, crumbled

Serves - 4


Heat oven to 200C/180C fan/gas 6. Melt all the lactose free butter in a saucepan.

Brush a 20cm soufflé dish with a little of it, then dust with gluten free flour.

In the saucepan, stir the gluten free flour into the rest of the melted lactose free butter, then sizzle everything for 1 min.

Gradually pour in the lactose free milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt.

Leave to cool slightly, then mix in the remaining cheese, the lactose free cream and the egg yolks. Season, then add the nutmeg and cayenne pepper.

In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the soufflé dish.

Bake the soufflé for 25 mins until puffed up and golden.

While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.

Recipe adapted from: Good Food
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