Ainsley Harriott cheese souffle Welsh rarebit muffins recipe on Ainsley’s Food We Love

Ainsley Harriott served up cheesy souffle Welsh rarebit muffins with tomato chutney on Ainsley’s Food We Love.

The ingredients are: 200g vintage cheddar cheese, grated, 2 large eggs, separated, 1/2-1 tsp English mustard, dash of Worcestershire sauce, dash of hot sauce (optional), sea salt and freshly ground black pepper, 4 English muffins.

See recipes by Ainsley in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.