Chris Evans’ stunning dinner party dish rises and shines: it’s a golden cheese soufflé served with a creamy anchovy sauce.
For the milk, pour the milk into a saucepan and add the bay leaf and cloves. Cook over a low heat for at least ten minutes. Strain the mixture into a clean pan and leave over a low heat.
For the soufflé, preheat the oven to 180C/350F/Gas 4 and grease six individual soufflé moulds well with butter. Sprinkle the parmesan into the moulds.
Make a roux by melting the butter in a saucepan and stirring in flour until the roux gives off a nutty aroma. Cook over a low heat and do not allow to colour.
Add the infused milk to the roux gradually, a ladleful at a time, stirring constantly to make sure that there are no lumps.
When all the milk has been added, leave to simmer over a low heat (this will take approximately 15 minutes). Keep stirring the mixture.
Prepare a bowl of iced cold water. Cook the spinach in a frying pan with a little boiling, salted water and refresh in the bowl of cold water.
Squeeze the spinach thoroughly and chop finely.
Tip the egg whites into a mixing bowl and add a pinch of salt. Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl.
Season the sauce with cayenne, nutmeg and salt.
Add the egg yolks and mix thoroughly.
Add the chopped spinach and cheese, then fold in, little by little, the beaten egg whites.
Fill the prepared moulds and cook in the oven for about 20 minutes, or until golden-brown and well risen.
For the sauce, heat a frying pan, add the anchovies and cook for a minute, mashing well. Add the crème fraîche and bring to a simmer.
Simmer for a couple of minutes, then season with cayenne pepper, black pepper and lemon juice.
Serve the soufflé with the sauce.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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