Jersey Royal Potato and Gruyere Souffle

Preheat oven to 190°C (375°F). Grease and flour four individual souffle dishes (or one large dish). Alternatively, use melted butter for greasing.

Boil the chopped Jersey Royal potatoes in salted water until tender. Drain well and mash until smooth. Season with salt and pepper.

Melt 30g of Jersey 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 Jersey milk, a little at a time, ensuring there are no lumps. Continue whisking until the sauce thickens and is smooth.

Remove from heat and stir in the mashed Jersey Royals, grated Gruyere cheese, chopped thyme and blanched asparagus (if using). Season with salt, pepper, and nutmeg to taste.

Let the mixture cool slightly, then whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.

In a clean, dry bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

Gently fold one-third of the whisked egg whites into the potato and cheese mixture to loosen it. Then, gently fold in the remaining egg whites, being careful not to overmix and lose the air.

Pour the mixture into the prepared souffle dishes, filling them almost to the top. Sprinkle with a little extra Gruyere cheese.

Bake for 25-30 minutes (for individual souffles) or 30-35 minutes (for a large souffle), or until the souffles are puffed and golden brown. Avoid opening the oven door during baking.

Serve immediately. Souffles deflate quickly!