Individual souffles never fail to impress The fruit chutney base is a surprise extra that complements the flavors of the herbs

'/. cup (60 g) butter 2 tablespoons plain flour 1 V3 cups (330 ml) milk

1 cup (100 g) grated strong cheddar V4 teaspoon cayenne pepper

4 large eggs, separated

2 teaspoons finely chopped fresh thyme leaves

2 teaspoons finely chopped fresh oregano leaves 2 tablespoons finely chopped fresh parsley leaves 2 tablespoons fruit chutney

1 Preheat oven to 400°F (200°C). Lightly oil 4 x 1-cup (250-ml) ramekins. Melt butter in small saucepan over low heat. Using wooden spoon, fold in flour stir mixture continuously, about 1 minute. Remove from heat.

Gradually add milk to mixture, stirring until smooth. Return pan to medium heat, stirring until mixture thickens and thickly coats back of spoon. Fold in cheese and cayenne pepper. Transfer mixture to large bowl, cover with plastic wrap; cool. When mixture is cool, stir through egg yolks and herbs.

3 In clean, small bowl, beat egg whites until soft peaks form. Lightly fold egg white into soufflé mixture, just until white streaks are not visible. Do not overmix.

4 Place V2 tablespoon chutney in each ramekin. Divide souffle mixture among ramekins, taking care not to mix in chutney. Run small spatula around rim to shape the top of soufflés. Place ramekins on oven tray.

5 Bake soufflés 20 minutes, or until risen and golden. Serve at once. SERVES 4

Preparation 30 minutes Cooking 20 minutes

Run spatula around rim of ramekin to shape top of souffles.

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