Jersey Royal Potato and Cheddar Cheese Soufflé

Preheat the oven to 190°C (170°C fan/ Gas Mark 5). Grease the soufflé dishes with butter and dust with grated cheese or flour. This helps the soufflé rise properly.

Cook the potatoes: In a saucepan, gently cook the sliced Jersey Royals in salted boiling water for 5-7 minutes, until just tender. Drain well and set aside.

Make the cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue stirring until the sauce thickens and is smooth. Remove from the heat.

Add flavour: Stir in the grated cheddar cheese, Dijon mustard, nutmeg, salt, pepper, and chopped chives. Mix well until the cheese is melted and the sauce is smooth.

Incorporate the potatoes: Gently fold the cooked Jersey Royal potato slices into the cheese sauce.

Whisk the egg whites: In a clean, grease-free bowl, whisk the egg whites until stiff peaks form. Be careful not to over-whisk.

Combine: Gently fold a large spoonful of the whisked egg whites into the cheese sauce mixture to lighten it. Then, carefully fold in the remaining egg whites in two batches, being careful not to knock out too much air. Maintain the mixture's lightness.

Fill and bake: Divide the mixture evenly among the prepared soufflé dishes. Run your thumb around the inside rim of each dish to create a well, this helps the soufflé to rise straight.

Bake: Bake in the preheated oven for 25-30 minutes, or until the soufflés are golden brown and well-risen. Avoid opening the oven door during baking, as this can cause the soufflés to collapse.

Serve immediately: Serve the soufflés immediately as they will start to deflate soon after coming out of the oven.