Twice-baked cheese souffle

Preheat the oven to 180°C. Lightly butter 4 x 250ml (1 cup) soufflé moulds.

Melt the butter in a saucepan, add the flour and stir for 2 minutes over moderate heat. Gradually add the milk, stirring constantly. Add the Parmesan/Gruyère and season. Cook gently for 5 minutes, stirring constantly. Allow to cool for 10 minutes, then beat in the yolks one at a time. Whip the whites until soft peaks form and fold in gently.

Fill each mould to three-quarters full, place in a baking dish and half-fill the dish with hot water. Bake until golden and risen, about 40 minutes.

Cool for 5 minutes, then gently turn out onto a buttered ovenproof dish. Keep covered until needed. Increase the oven temperature to 200°C.

Gently heat the cream and extra Parmesan in a small pan and pour over each soufflé. Bake until puffed and golden, about 10 minutes. Dust with paprika and serve with the salad leaves and onion marmalade.