Individual twice-baked ham and cheese souffles

Method

1 Preheat the oven to 180°C/ 160°C fan/Gas 4. Lightly grease four ramekins. Melt the butter in a medium pan and stir in the flour. Cook over a gentle heat for 1-2 minutes, then remove from the heat and stir in the nutmeg. Gradually add the milk, stirring well between each addition. Season and return to the heat. Bring to the boil, stirring, then simmer for 2 minutes. Remove from the heat; allow to cool slightly. Beat in the yolks, one at a time, then stir in the ham, three-quarters of the cheese, the chives and cayenne.

2 In a clean, grease-free bowl, whisk the egg whites until stiff. Mix a quarter of the egg whites into the cheese mixture to loosen it, then carefully fold in the rest. Do not overmix.

3 Spoon the mixture into the ramekins, place on a baking sheet and cook for 20 minutes or until puffed up and golden. Remove from the oven. When cool, run a knife around the edge of the soufflés and turn out onto a non-stick baking sheet. (They can be made up to this stage a day ahead. Just cover and chill.) Top with remaining Cheddar and bake for 5-6 minutes. Serve with salad leaves.