DAILY DINNERS

Generously butter the ramekins. Melt 15g of the butter in a large, non-stick frying pan over a medium-high heat, add the mushrooms, and fry for 3-4 minutes or until they start to turn brown and all their juices are reduced. Remove using a slotted spoon, drain on kitchen paper, season with salt and pepper, and set aside to cool. Preheat the oven to 220C (fan 200C/Gas 7).

Make the soufflé base: melt the remaining butter in a large pan over a medium heat. Stir in the flour and cook, whisking continuously, for 1 minute. Remove the pan from the heat and whisk in the hot milk very gradually. Return to the heat and bring to the boil. whisking all the time, until thickened.

Cook for a few seconds, still stirring, then remove the pan from the heat. Beat in the egg yolks, one yolk at a time, then stir in the mushrooms and cheese and season with salt and pepper. Leave to cool a little.

Whisk the egg whites until they form soft peaks. Stir about 1 tablespoon of the egg whites into the egg-yolk mixture, then carefully fold in the rest of the whites.

Divide the mixture evenly among the ramekins. Place them in a small roasting tin and pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake the souttles for 15-18 minutes. Carefully remove the ramekins from the tin. Let the soufflés sit for 5-10 minutes.

Butter a large, shallow baking dish. Carefully unmould each soufflés and sit them in the dish. (The soufflés can be made to this point several hours ahead and chilled in the dish covered with cling film.) Return the soufflés to the oven and bake for 10-12 minutes, or up to 15 minutes for chilled soufflés.

Meanwhile, make the sauce: heat the cream and mustard in a small pan over a medium heat and season with salt and pepper. When bubbles appear round the edge of the pan, lower the heat and simmer gently for 3-4 minutes. To serve, spoon and drizzle a little sauce into the centre of each plate and sit a soufflés on top. Garnish with salad leaves and serve the rest of the sauce separately.