Three-cheese soufflés

Ingredients

50g butter, plus extra for greasing

25g parmesan (or vegetarian alternative), finely grated

300ml full-fat milk

2 bay leaves

5 tbsp plain flour

½ tsp English mustard powder

pinch of cayenne pepper

140g Gruyère (or vegetarian alternative), grated

3 eggs, separated

8 slices goat's cheese (see 'Try', below)

150ml double cream

salad leaves, to serve (see 'Try', below)

Peach Melba trifle

Ingredients

12 amaretti biscuits, broken in half

150ml orange juice (a good carton one is fine)

4 ripe peaches or nectarines

225g jar raspberry coulis or sauce

500g carton vanilla custard

284ml carton double cream

Method

Put the amarettis into a glass bowl and pour over the orange juice. Slice the peaches or nectarines and save a few good slices. Add the rest to the bowl and mix lightly. Drizzle over a little raspberry coulis, followed by the custard.

Whip the cream until it just holds its shape then spoon over the trifle. Top with the reserved peach slices and drizzle with a little more raspberry coulis. Chill for up to 2 hours, until ready to serve.