Cheese Souffles with Red Onion Marmalade

Three cheese soufflé with a spoonful of tangy red onion marmalade in a crisp filo pastry basket.

We've only gone and made a frozen soufflé. Seriously. The soufflé gods still decide exactly how much it rises but its light and lovely and a little bit ground-breaking. Hats off to Jamie, our development chef, for inventing this little gem.

The filo basket is shaped by hand and then blind baked. The red onion marmalade is made by slowly cooking the onions with olive oil, demerera sugar, balsamic and malt vinegars until caramelised. The soufflé mix is made from mature cheddar, butter, flour, lemon, cayenne pepper and egg yolks. The whipped egg whites are then folded through the mix. A spoon of red onion marmalade is put onto the base of the filo basket with feta cheese grated on top, giving this traditional soufflé a contemporary twist.

But, all you need to do is whip them out of the freezer, pop them into the oven and 25 minutes later you'll have a gorgeous, melt-in-the-mouth soufflé on your plate.