Raymond Blanc served up a tasty Comte cheese souffle with mustard, egg yolk and lemon on Raymond Blanc Royal Kitchen Gardens.

The ingredients are: 20 g unsalted butter, softened, 20 g dried, fine breadcrumbs, 20 g Comté cheese, finely grated, For the soufflé base, 50 g unsalted butter, 50 g plain flour, 450 ml whole milk, warmed, 160 g Comté cheese, rated, 1 tsp. Dijon mustard, 3 medium egg yolks, For the soufflé mix, juice of two lemons and 7 medium egg whites.

For the sauce: 150 ml double cream, 75 g Comté cheese, grated, 4 turns of freshly ground white pepper and 1 tbsp. kirsch (optional).

See recipes by Raymond in his book titled: Simply Raymond: Recipes from Home – INCLUDING RECIPES FROM THE ITV SERIES available from Amazon now.