Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

I’m feeling really cheesy at the moment. What’s chef’s favourite cheese-based dish?

Jess Kingsley,

Lancaster

Push the boat out, go beyond expectation, amaze the other half and make a cheese soufflé. Brush 4 150ml ramekins with soft butter, then dust lightly with a little mix of grated parmesan and ground polenta. Melt 25g of butter in a small saucepan, add 25g plain flour and mix to make a roux. Slowly add 250ml warm milk, mixing all the time. When all the milk is incorporated, remove from heat and add 50g grated parmesan, 50g soft goat’s cheese, 1 tsp Dijon mustard and 2 tsp chopped fresh chives. Allow to cool slightly then whisk in 3 egg yolks. Place 4 egg whites into a bowl and whisk till stiff. Mix a quarter of the whisked egg whites through the milk mixture, then gently fold the remaining egg whites in being careful not to over mix. Divide the soufflé mix between the ramekins. Place ramekins in a deep roasting tray, add water to half fill the tray then bake for 15-18 minutes at 200C. Remove from the tray when cooked - you can serve straight away but you can allow to cool, then place on a baking sheet, sprinkle with more grated parmesan and bake for about 10 minutes. Sprinkle with more chopped chives and serve with some rocket leaves dressed with a sharp balsamic dressing.