Instructions: Measure the milk into a pan and bring to the boil on the boiling plate.

Set aside on the side of the aga.

Melt the butter in a generoussized saucepan on the simmering plate. Remove the pan from the heat and blend in the flour.

Return to the heat and cook the roux for 1 minute stirring all the time.

Add milk a little at a time and bring to the boil stirring constantly.

Simmer until the sauce is thick and smooth.

Whisk the egg whites until stiff.

Remove the pan from the heat and beat in the salt pepper nutmeg and cheddar cheese.

When these are well mixed stir in the egg yolk 2 tablespoons of the egg whites and chives.

Lastly carefully fold he egg whites into the sauce mixture.

butter six small ramekin dishes 90 x 40mm and generously spoon in the mixture. Place them in the small roasting tin and pour boiling water into the tin to come half way up the dishes.

Cook in the bainmarie in the roasting ovenon the grid shelf on the floor for 15 to 20 min.

After about 10 mins or when the souffles are a perfect golden brown turn round if necessary and slide in the cold plain shelf on the second set of runners to prevent further browning.

Continue cooking until they are springy to the touch.

Leave for 5 to 10 mins in the ramekin dishes to shrink back.

butter a shallow gratin dish which is large enough to hold the souffles without them touching each other. Sprinkle half the parmesan on the bottom of the dish.

Run the blade of a small palette knife round the edges of the souffles then remove them carefully and put them into the gratin dish.

Season the cream and pour over the souffles.

Sprinkle the rest of the parmesan over the surface and bake in the roasting ovenas before but without the cold plain shelf for another 15 to 20 mins or until the souffles have puffed up and are golden.

I cook these souffles first in a bain marie the small roasting tin half filled with water. To prepare ahead and freeze You can prepare these up to 48 hours ahead. Turn the cooked souffles out on to the parmesan dusted dish and cover with foil. Freeze the wrapped cooked souffles for up to 1 month. Thaw at room temperature for about 6 hours. Reheat when assembled in gratin dish as above with parmesan and cream.

Serves 6

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