Matt Tebbutt served up delicious baked cheese souffles with Dijon mustard on Saturday Kitchen.

The ingredients are: 425ml milk, 1 garlic clove, smashed, ½ onion, cut into wedges, small bunch fresh thyme, roughly chopped, 1 bay leaf, 85g butter, plus extra for greasing, 85g plain flour, 55g mature cheddar, grated, 55g Gruyere, grated, 110g fontina, grated, 1 tbsp Dijon mustard, 6 free-range eggs, separated and fine semolina, for lining the ramekins.

For the cheese cream: 200ml double cream, 100g fontina, grated, 50g Parmesan, grated and wilted spinach, to serve (optional).

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.