Stuck at home and looking for recipe inspiration? Terry Laybourne's cheddar cheese and spinach soufflé is something of a signature dish at 21 Hospitality and fits the bill as a starter or a light main course for lunch or supper. Try it at home...

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.

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