A twist on some people's favourite Christmas dish....


  • 450 g broccoli, trim off the very thick stalks
  • 1 egg (plus 2 extra egg whites)
  • 25 g butter
  • 30 g plain flour
  • 150 ml milk
  • ¼ teaspoon cayenne pepper
  • ¼ whole nutmeg (grated)
  • 25 g strong cheddar cheese (grated)
  • 1 oz (25g) gruyere, grated
  • 2 tblsp parmesan (grated)
  • salt and coarse black pepper
  • melted butter for the dish and collar


  • Preheat the oven to 200°C (400°F/Gas 6).
  • Place the oven shelf in the lower third of the oven with no shelf above.
  • Prepare the soufflé dish and its collar.
  • Cut a piece of grease proof paper, 20x 12 inches (51x 30 cm).in length. Fold in ½ along the length so it now measures 20 x 6 inches (51x15 cm) doubled.
  • Now Turn up a 1 inch (2.5 cm) fold along the length to stabilize the base of the collar.
  • Butter the dish and sprinkle the inside with some of the parmesan, tipping the dish from side to side to coat the base and the sides.
  • Empty out the excess cheese.
  • Tie the paper collar around the dish with the 1 inch folded bit around the bottom.
  • The paper will stand 2 inches (5 cm) above the rim of the dish.
  • Fix with string. Butter the inside of the paper.
  • The dish is now ready for the soufflé.
  • Place the broccoli in a pot with a little water and a pinch of salt. Place a lid on top and cook until the broccoli is tender, approx 8/10 minutes.
  • Prepare the eggs. Have a large bowl containing the egg whites ready. Separate the 2 extra eggs putting the egg whites in with the extra egg whites and the yolks into a small bowl.
  • When the broccoli is tender allow to cool and whiz in a food processor until a smooth puree.
  • For the sauce:
  • Place the butter, flour and milk into a small pot and whisk over a medium heat until you have a smooth paste.
  • Season with salt and pepper.
  • Place in a mixing bowl and add the cayenne, nutmeg, cheddar, Gruyere, And 1 tablespoon of parmesan.
  • Add the 3 egg yolks, broccoli and thoroughly mix together.
  • Whisk the egg whites until stiff peaks have formed.
  • Using a large metal spoon, stir 1 tablespoon of the egg whites into the broccoli, then empty the broccoli mixture into the egg whites and fold, using cutting and turning movements, until everything is well mixed.
  • Pour the mixture into the prepared dish, sprinkle the top with the remaining parmesan and place on a shelf in the lower part of the oven for 40/45 minutes.

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