Prue Leith served up tasty cheese souffle with tomato sauce on Prue Leith’s Cotswold Kitchen.

The ingredients: 15g unsalted butter plus extra for greasing, 15g plain flour, 150ml whole milk, 45g mature cheddar, 20g vegetarian Parmesan-style cheese, grated, ½ teaspoon of English mustard powder, ½ teaspoon of cayenne pepper, 2 large eggs, separated and Black pepper.

For the tomato sauce: 1 onion, chopped, 2 tbsp olive oil, 3-4 cloves garlic, 1kg canned chopped plum tomatoes, 2 tbsp tomato puree, 2 tsp sugar, 2 bay leaves, Salt and freshly ground black pepper.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.