Ed Balls served up tasty cheese and thyme souffle on Saturday Kitchen.

The ingredients are: 6 tbsp unsalted butter, 4 tbsp thyme, finely chopped, 150g Parmesan, grated, 4 tbsp plain flour, 400ml full-fat milk, 8 medium free-range eggs, separated, 175g gruyère, grated, salt and freshly ground black pepper.

See recipes by Ed Balls in his book titled: Appetite: A Memoir in Recipes of Family and Food available from Amazon now.