Souffle

Whisk the egg whites until they hold firm peaks, then fold them into the base gently so you keep as much air as possible. Butter the dish and dust it with flour or finely grated cheese to help the soufflé climb the sides.

Avoid opening the oven while it bakes, and serve it as soon as it comes out. A soufflé will sink a little as it cools; that is normal, not a sign that you have done anything wrong.

You can make the base ahead and keep it covered in the fridge. Whisk the egg whites and fold them in just before baking, then put the soufflé straight into the oven.

Yes. Use a deep ovenproof dish instead; butter it and dust it with flour, breadcrumbs or finely grated cheese. A larger dish may need longer to cook than individual ramekins.

A crisp green salad with a sharp vinaigrette is a classic light-lunch partner. Tomato salad or dressed leaves also cut through the richness without competing with the cheese.

A soufflé is baked in an ovenproof dish, while a soufflé omelette is cooked in a frying pan and usually folded over before serving. Both use whisked egg whites to give them a light, airy texture.

Cool leftovers promptly, cover and refrigerate them within two hours, then eat within two days. The Food Standards Agency advises reheating leftovers until steaming hot all the way through, and reheating them only once.