And an unexpected bonus - my nearly teenage son and avowed courgette hater stomped into the kitchen after calling him down for lunch several times, swiped a ramekin of soufflé I'd made with some leftover mixture from the breakfast bar, and promptly wolfed it down.
Serves 4
300ml whole milk
20g butter, plus extra for greasing
20g plain flour
350g courgettes, topped & tailed
1 tbsp olive oil
100g mature cheddar, grated
3 large free-range eggs
Put butter, milk and four into a small saucepan and heat gently, whisking until the butter has melted. Change to a wooden spoon and stir over the heat until it becomes a smooth sauce. Turn off the heat and leave to cool whilst you prepare the other ingredients.
Coarsely grate the courgettes. Mix with a pinch of salt and leave in a colander to drain for 10 minutes.
After 10 minutes squeeze as much liquid out of the courgettes by hand. Heat the olive oil in a large frying pan, add the courgette and stir fry for a couple of minutes. Turn off the heat and leave to one side
Preheat the oven to 180°C.
Lightly butter a soufflé dish. Add 25g of the grated cheese and shake to coat the base and the sides of the dish. Stir the rest of the cheese into the white sauce.
Separate the eggs, putting the whites into a large, very clean mixing bowl and stirring the yolks into the cooled sauce. Whisk the egg whites to firm peaks.
Stir in the courgettes into the white sauce and season with salt and pepper, then gently fold the sauce into the whisked egg whites.
Pour the soufflé mixture into the buttered soufflé dish. and bake for about 35 minutes, covering the top loosely with a sheet of foil after about 20 minutes, until it’s puffed, golden and cooked at the very centre, yet still soft and creamy inside. Serve straightaway with a lightly dressed, soft-leaved green salad.
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