Simon Rimmer served up a tasty twice baked cheddar souffle with a cream, mustard and spinach sauce on Sunday Brunch.
The ingredients are: 300ml milk, ½ onion, not sliced, Clove garlic, 45g butter, 45g flour, 1 teaspoon Dijon mustard, 4 separated eggs, 225g strong mature cheddar and 150g cream.
For the sauce: 350ml cream, 125ml cheddar, 1 tablespoon dijon and Handful wilted spinach.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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