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Pea and Manchego soufflé with creamed peas

This Pea and Manchego soufflé with creamed peas recipe uses Double Cream and Curry Powder. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Add the double cream, mustard, egg yolks, cheese and chives and blend until smooth. Season with salt and freshly ground black pepper.

2. 2

   In a clean, grease-free bowl, whisk the egg whites until stiff peaks form when the whisk is removed.

3. 3

   Stir one third of the egg white into the pea mixture to loosen it, then gently fold the remaining egg white into the pea mixture until well combined.

4. 4

   Spoon into the prepared dish, transfer to the oven and bake for 8-10 minutes, or until well risen and golden-brown.

5. 5

   Stir in the double cream and curry powder, then use a mini-blender to blend the mixture until smooth.

6. 6

   Season, to taste, with salt and freshly ground black pepper.

7. 7

   To serve, serve the soufflé in the dish and drizzle over the creamed peas.