Instructions: Preheat the oven to gas mark 6 400 degrees F (200 degrees C).

Youll also need four 11.5cm ramekin dishes well buttered and dusted with flour.

Cook the potatoes first: they should be washed and well dried then placed on a 1cm bed of cooking salt in a small gratin dish or similar.

Bake on a high shelf in a hot oven for about an hour.

While thats cooking make up the white sauce and add the parsley stalks to it then leave it in a warm place to infuse the flavour of the parsley stalks.

This would be a good moment to make up the bechamel sauce as well.

When the potatoes are cooked reduce the heat to gas mark 4 350 degrees (180 degrees C). Using an oven glove to protect your hands peel off the skins and use a spoon to push the warm potato through a sieve into a mixing bowl.

You are going to need 8 oz of potato so weigh that amount and return it to the bowl.

Now for the souffle.

In a medium sized saucepan heat 50g of butter and cook the onion very gently over a low heat for about 12 minutes till softened but not browned.

Now add the onion to the potato along with the bechamel sauce and the egg yolks and mix all these together thoroughly seasoning well.

Next in a roomy grease free bowl whisk the egg whites till stiff and fold these gradually and carefully into the potato mixture.

Place the ramekin dishes on a baking sheet and spoon the souffle mixture into them.

Then bake them for 15 to 20 minutes or until well risen and golden brown on top.

While the souffles are cooking sieve the parsley sulks out of the white sauce then gently re heat it adding a tablespoon of cream.

Stir in the fresh chopped parsley at the last minute.

Serve the souffles with the sauce separately in a jug.

Serves 4

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