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Method

1. Generously grease 6 ramekins with butter.

2. Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder and mix well to combine. Cook for a few minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the pecorino and thyme, then remove from the heat to cool slightly. With the pan still off the heat, beat in the egg yolks and stir in the crumbled goats' cheese. Season with salt and pepper.

3. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture, retaining as much air as possible.

4. Preheat the oven to 200C/180C Fan/Gas 6. Gently spoon the mixture into the ramekins and place them into a deep roasting tin. Pour boiling water into the tin so that it reach halfway up the sides of the ramekins.

5. Bake the soufflés for 20–25 minutes until they are golden and well-risen. Remove the ramekins from the tin and set aside for 10 minutes to cool.

6. Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish (they can now be kept overnight in the fridge or even frozen until ready to cook – just defrost fully and cook as below).

7. About 15 minutes before you are ready to eat, heat your oven to 200C/180C Fan/Gas 6. Pour the cream over the soufflés and sprinkle over the pecorino and a little black pepper. Bake for 10 minutes.

8. Meanwhile, preheat the grill to high. Once baked, finish the soufflés by placing under the grill for a few minutes until the tops are lightly browned and crisp. Serve immediately with a green salad.