Terry Laybourne of 21 Hospitality Group guides us through his signature dish, the cheddar cheese and spinach soufflé…


180ml milk
1 bay leaf
100g grated parmesan cheese
1/4 small onion
1 clove
30g softened butter
30g plain flour
100g grated mature cheddar cheese
3 egg yolks
3 egg whites
1/2 tsp English mustard
60g chopped sautéed spinach
Pinch of salt
300ml double cream


Prepare 4 x oven proof ramekins by brushing with softened butter and the dusting with grated Parmesan cheese. Refrigerate.

Bring 180ml milk to a boil together with ¼ small onion,1 bay leaf and 1 clove. Remove from the heat, cover and set aside to infuse.

Make a roux by melting 30g butter over a gentle heat then stir in 30g of plain flour, stir gently for 5 minutes over a low heat.

Allow the roux to cool a little before adding flavoured milk, a little at a time, stirring till smooth between each addition. Simmer to cook for 5 minutes.

Remove from the heat and stir in the 100g grated mature cheddar cheese, followed by ½ tsp English mustard, 3 egg yolks and 60g chopped, sautéed spinach.

Cover with a buttered paper and keep warm.

Whisk 3 egg whites with a tiny pinch of salt until quite firm.

Beat 1/3 of the whipped egg whites into the cheese sauce using a whisk.

Fold in the remainder very carefully with a rubber spatula.

Divide the mixture between the pre-prepared ramekins.

Sit in an oven proof tray and add boiling water to come halfway up the ramekins.

Transfer to the oven at 135 degrees C for 28 mins.

Remove from the oven, increase the oven temp to 200 degrees C.

Turn the souffles out into individual oven proof dishes.

Pour over a generous amount of double cream followed by a good dusting of grated Parmesan cheese.

Return to the oven until well risen and golden (around 12 – 15 mins).

Serve immediately.