Rick Stein served up tasty twice baked goats’ cheese and thyme souffles with pecorino cheese on Rick Stein’s Cornwall.

The ingredients are: 85g unsalted butter, plus extra for greasing, 85g plain flour, 550ml full-fat milk, 30g pecorino, grated, 1 tsp mustard powder, 2 tsp freshly chopped thyme leaves, 4 large free-range eggs, separated and 175g goats’ cheese, crumbled.

For the second bake: 75ml double cream and 30g pecorino, grated.

See recipes by Rick in his book titled: Rick Stein at Home: Recipes, Memories and Stories from a Food Lover’s Kitchen available from Amazon now.