Ingredients

1/2 cup butter 2 large leeks (inner white part only), sliced 1/2 cup cake flour 2 cups warm milk 300g pecorino (or other strong goat’s milk cheese) 5 large eggs, separated 1/2t each of salt and white pepper 1 cup sorrel leaves, chopped 2t butter 1/2 cup breadcrumbs for serving beetroot pickle fresh and preserved figs

Method

Preheated the oven to 180°C. Melt the butter in a medium-sized saucepan and sweat the leeks until soft. Add the flour and cook for a further four minutes. Slowly whisk in the milk and cook for five minutes. Add the cheese and stir until melted. Remove the pot from the heat and, stirring all the time, allow to cool for 10 minutes. Add the egg yolks, seasoning and sorrel, and mix through to combine. In a separate bowl, beat the egg whites until stiff peaks form, then fold gently into the leek mixture. Grease six to eight ramekins with the butter and dust with the breadcrumbs. Half fill the moulds with the soufflé mixture and place in a roasting tray. Pour enough hot water into the tray to immerse moulds halfway. Bake for 10 to 15 minutes until the soufflés are golden brown and firm to the touch. Remove from the water and either serve immediately or reheat at 180°C for five minutes. Serve with beetroot pickle, and fresh and preserved figs. Makes 6–8