Fresh herb souffle recipe

In a pan melt the butter and add the flour cook stirring constantly for 1 min.

Remove from the heat and slowly stir in the milk until smooth.

Return to the heat stir until the mixture boils and thickens.

Place in a large bowl cover with cling film allow to cool to just warm.

Stir in egg yolks, parsley, basil, chives and dill.

Beat the egg whites in a small bowl until soft peaks form fold lightly into warm mixture.

Put the dishes on to an oven tray pour mixture into dishes.

Bake in a moderate oven for about 15 mins serve immediately with the sauce

Sweet pepper sauce

400g /12oz can of sweet red peppers drained

60mls / 2floz of cream

1 teaspoon of sugar

2 teaspoons of brandy

Blend all the ingredients until pureed.

Place in a frying pan and bring to the boil.

Reduce the heat and simmer for about 2 mins until slightly thickened.

Fresh Herb Souffle

Pumpkin souffle recipe

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