Recipe of the Month

Cauliflower, macaroni and fish cheese souffle

Serves 3-4

½  medium cauliflower

4 oz / 110g macaroni
12 oz / 375g smoked cod
1½ oz (40g) butter
1½ oz (40g) plain flour
1 pint (550ml) milk
3 eggs
3 oz (75g) cheddar cheese
Salt and pepper
Oven: Esse 220, Aga roasting oven, 400F, Gas 7
Prepare in advance: Assembled dish will keep in the fridge for 24 hours before baking
Prepare ahead: Will keep in the simmering or warming oven for up to 1 hour

Freeze: Yes, before baking
Break the cauliflower into florets and put into a deep pan.  Add the macaroni.  Cover with water and put onto the floor of the roasting oven for about 10 minutes until tender. 
Meanwhile, cut the fish into 1”/ 2cm chunks.
Drain the cauliflower and macaroni.  Add the fish, mix and  then tip it all into an ovenproof dish.
Melt the butter in the still-warm pan and stir in the flour, off the heat.  Slowly add the milk, stirring all the time.  Set onto the simmering plate and bring to the boil, stirring.
Grate the cheese and separate the eggs.
Remove the sauce from the heat and stir in the cheese and egg yolks.  Whisk the egg whites, then fold them into the sauce.
Pour over the cauliflower mixture and then cook in the centre of the roasting oven for 15-20 minutes until puffed up and golden.