Purple sprouting broccoli and blue cheese soufflé

No. 92

In a bid to show he was down with the kids, education secretary Michael Gove recited the Wham! Rap; believe you me it was more embarrassing then the time my stepmother caught me in bed with an inflatable dolly.

If ever there was a case to add a breath of fresh air to the moment, a seasonal purple sprouting broccoli and stilton soufflé would surely give rise to an otherwise deflated occasion.

Ramekins were buttered and then breadcrumbs sprinkled around the sides and base. The broccoli was boiled for five minutes and drained, whilst butter added to a hot pan followed by milk, both of which were mixed until thickened. The cooked broccoli was then added and blitzed, after adding the cheese and egg yolks; this mixture was set a side to cool. In a separate bowl the whites were whisked until stiff, folded into the broccoli mixture, which was spooned into the ramekins and baked in the oven for 15-20 minutes on 200oC.

On the same day as Govey was free styling with the yout, Diane Abbott the Labour MP for Hackney North and Stoke Newington, live tweeted from Tony Benn’s funeral; I may never feel shame again.

50g butter, plus extra for greasing
3 tbsp breadcrumbs
300g purple sprouting broccoli cut into florets
60g plain flour
300ml semi-skimmed milk, warmed
100g creamy blue stilton crumbled
4 medium free range eggs, separate

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