We received some beautiful, freshly-cut chives as a bonus in our organic veg box yesterday, so I wanted to showcase them in a simple recipe that would let their flavour sing out. Also, we had an abundance of rich, orange-yolked eggs to use up. We forget that eggs are a seasonal ingredient, and at this time of year, with the lengthening sunny days, hens produce eggs with particularly richly-coloured, nutritious yolks. So, I found a good recipe from Marks and Sparks, using a strong cheddar. I followed this recipe pretty much exactly, the only difference being that I coated the inside of the dish with some grated Paremesan and dusted the top with a little, too, before baking. This gives a wonderful brown, savoury crust to the souffle. The result was a fluffy, cheesy supper, imbued with the sweet alium flavour of chives. Accompanied by a simple salad and a glass of chilled rose wine, all was well with the world! The quantity in the recipe is for 4 for a starter, but it served 2 amply for a main course. Double it up and it will still cost less than a fiver, so it qualifies in that category for sure.