This recipe is very dear to my heart and revisiting it for this segment of the magazine was a delicious blast from the past. It was indeed one of my mum’s go-to's when she needed to put something quick, filling and delicious on the table for dinner. Most people find the idea of a soufflé daunting but it is in fact a very simple and easy recipe. You may even prepare the mixture ahead of time and keep in refrigerated in its mould for the day without losing any volume. Bake it just before serving and enjoy immediately. You will feel as though you are eating a piece of cheesy cloud. Make sure you use the best cheese you can source; you may also use Cantal or aged Comté cheese as a tasty variation.