It is always fun to challenge oneself to doing something new and different. If you have never tried a soufflé before, have a go at this recipe!

Contrary to popular belief, they are simple to make - you just need some eggs, a whisk and a reliable oven.

You can even prepare everything up to stage 6 of the recipe in advance, just leaving you to whisk the egg whites, fold them in and then bake in the oven.

A golden rule when serving soufflés is to always let your guests wait for the soufflé as the soufflé will not wait for the guests - they quickly sink, so ensure your guests are sitting at the table in readiness to admire your culinary talents!

INGREDIENTS (serves 4 as a starter) 1 large leek 25g butter 25g plain flour 125ml milk 2 eggs 25g cheese, finely grated Salt and pepper

METHOD 1 Preheat the oven to 180C. Grease either four ramekins or a one pint soufflé dish with butter.

2 Trim and finely chop the leek. Bring a pan of water to the boil and then blanch the leek for five minutes, then drain thoroughly.

3 Melt the butter in a saucepan over a moderate heat. Stir in the flour and cook for one minute. Gradually add the milk and bring to the boil, stirring. Simmer for two minutes. Season with salt and pepper. Remove from the heat and leave to cool slightly.

4 Meanwhile, separate the eggs - keep the yolks in reserve and place the egg whites into a large mixing bowl.

5 Stir the grated cheese and prepared leeks into the sauce. Then beat in the egg yolks.

6 Whisk the egg whites until stiff. Stir 1 tbsp whisked egg whites into the sauce to lighten it and then carefully and slowly fold in the rest.

7 Turn the mixture into the prepared dish/dishes, place on a baking tray and bake until well risen and golden (allow approximately 20 minutes for individual ramekins and 30-35 minutes for one large one). Serve immediately.

NOTES Here are some basic principles that can be applied to both sweet and savoury soufflés.

p It is essential that the oven is preheated. For fan assisted ovens 180C is fine but for convectional ovens 200C may be required. When you preheat the oven, remember to leave plenty of room between shelves so the soufflé doesn't rise and stick to them.

p If you wish, coat the greased ramekins with finely grated cheese for extra flavour.

p A smoked cheese such as Applewood works well in this recipe.

p It is best to use new eggs for soufflés - although they will take longer to whisk up, they will be much more stable. Ensure your bowl and whisk are very clean and dry before whisking.

p When "folding in" egg whites, use a flattish metal spoon to cut through the egg whites rather than knocking the air out of them. Gently incorporate the egg whites into the heavier mixture until they are lightly integrated into one. It is essential that the egg whites are folded into a tepid or cold sauce - they will collapse if the sauce is too hot.

p It is not true that opening the oven door will cause the soufflé to collapse - they deflate only as the internal temperature drops. A deflated soufflé can be returned to the oven to inflate again, but it will not rise as high the second time.

Good luck!

  • If you are interested in practical cookery courses and demonstrations, please have a look at my new website: www.wharfedalecookery.co.uk or telephone me on: 01943 872131.