Instructions: Preheat the oven to 220C/425F/gas7.

Make a white roux with the butter and flour. Add the mustard powder and warm milk. Add the nutmeg and cayenne pepper and remove from the heat and cool.

Cook the spinach and chop fine. Add a pinch of salt to the egg whites and whisk until stiff. Add the egg yolks to the roux sauce and then the spinach and Parmesan.

Mix in a little of the egg white, then fold in the rest. Fill several well buttered souffle moulds and cook in the oven for around 20 minutes. Serve with anchovy sauce.

Anchovy sauce: Add 1tbsp water to the egg yolks and whisk over a gentle heat. Add gently the clarified butter, the cayenne and pepper and the lemon juice.

Squeeze the anchovy fillets from the oil and puree in a pestle and mortar with the white wine vinegar.

Place into a clean, warm bowl and add the sauce. Pass through a fine sieve.

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