Twice-baked cheese souffles

1 Put the milk in a pan with the onion and bay leaf and bring to the boil. Turn off the heat, cover the pan with a lid and let the milk infuse while you prepare the rest of the ingredients.

2 Separate the eggs, putting the whites into the bowl of a food mixer for beating later. Grate the hard cheeses and cube the goat's cheese. Preheat the oven to 190 Celsius.

3 In a pan melt the butter and stir in the flour to make a roux (a thick flour-and-butter paste). Bring the infused milk back to the boil and gradually beat it into the paste, whisking as you do, and letting it simmer after each addition until the mixture thickens.

4 Next add the Cheddar and Gruyère, mix well and remove from the heat. Season with the mustard, Cayenne pepper, salt, pepper and a pinch of nutmeg.

5 Beat the egg yolks in well, then add the goat's cheese.

6 Beat the egg whites with a food mixer until stiff, then fold them lightly but firmly through the souffle base, using a large metal spoon. (This helps to cut the mixture.)

7 Fill the buttered ramekin dishes with the mixture to just below the rim.

8 Take a roasting tray and line it with a tea towel. Put the souffles on top and pour hot water into the tray so it comes just under half way up the ramekins. Cook in the preheated oven for 20-25 minutes, or until the souffles are well risen and set.

9 Allow the souffles to cool a little before turning them out. (They will sink a little, but don't worry.)

10 Once they have cooled down you can store them in the fridge or freezer.

11 When you are ready to serve them, preheat the oven to 200 Celsius and bake for 15 minutes, until well risen.

12 Serve with a seasonal salad.