Totally delicious little souffles, and so much easier to make than traditional ones, being flourless, so no fannying around with a panade. Of course, I reduced the amount of dairy - 100g of Pant-Ysgawn (great name!) goats' cheese for two, instead of the 200g recommended by Nigel, a blob of yoghurt instead of double cream, and about 3 tablespoons of parmesan, rather than the 100g or so that the original recipe stated. Using 3 eggs as the base, this was plenty for two of us. I also used fresh thyme, which the book calls for, though the online recipe states chives. Baked, as Nigel asks, in a shallow plate, which gives more delicious crust for your bucks. We served this with a salad of pea shoots and asparagus with a lemon, mustard and walnut dressing. Perfect for a warm spring night. By the way, this recipe has an immaculate pedigree, originating from Alice Waters' Chez Panisse in California, via Sally Clarke's Clarke's restaurant in Notting Hill, London (where we are dining this weekend - hooray!).
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