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Chicory Souffle

ingredients

serves 4
3 heads of chicory
salt
15 ml (1 tbsp) lemon juice
40 g (1 1/2 oz) butter
40 g (1 1/2 oz) flour
300 ml (1/2 pt) milk
50 g (2 oz) grated cheese
4 eggs, separated
10 g (1 tbsp) dry brown breadcrumbs

method

1. Trim the chicory and cook in salted water to which you have added the lemon juice. This will stop it discolouring.

2. When the chicory is tender, drain and set aside.

3. When it is cool, press the water out from between the leaves with your fingers. Chop the chicory very finely.

4. Meanwhile, melt the butter in a heavy-bottomed pan. Stir in the flour.

5. Remove from the heat and stir in the milk.

6. Return to the heat and stir until the sauce has thickened.

7. Add the cheese and cook for a further minute. Allow to cool.

8. When the sauce has cooled, mix in the chicory, then the egg yolks.

9. Whisk the egg whites until they form soft peaks and fold into the chicory mixture.

10. Spoon into a greased souffle dish and sprinkle the top with breadcrumbs.

11. Bake in a preheated oven at 200°C (400°F) Gas 6 for 20 - 25 minutes until lightly set, well risen and golden on top.

12. Serve this souffle with a strongly flavoured salad, such as watercress garnished with slivers of orange.

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