The creamy texture of this soufflé conceals a surprise element – the shredded sorrel. Its slight acidity is a perfect foil for the anchovies. When sorrel is not in season, use spinach instead.
50g (3½ tbsp) softened butter, to grease dishes
200g (7oz) Cheddar, finely grated, plus 50g (1¾oz) to coat dishes and 20g (⅔oz) to finish
20g (1½ tbsp) butter
20g (2½ tbsp) plain (all-purpose) flour
250ml (1 cup) milk
salt and freshly ground pepper
6 medium egg yolks
1 tbsp anchovy essence
10 medium egg whites
15g (½oz) sorrel leaves, de-stalked and shredded
4 anchovy fillets in oil, drained
Butter 4 individual 10 cm (4in) soufflé dishes and coat the insides with 50g (1¾oz) of the grated cheese.
To make the béchamel, melt the butter in a small pan, add the flour and cook, stirring, for 2 minutes. Still stirring, add the milk and bring to the boil over a medium heat. Let bubble for a minute or two, then pour into a bowl. Season very lightly with salt and plenty of pepper, and whisk in the egg yolks, then the anchovy essence. Cover the bowl with cling film (plastic wrap); let cool slightly.
Preheat the oven to 200ºC/400ºF/Gas 6. Beat the egg whites with a pinch of salt until soft peaks form. Immediately mix one-third of the egg whites into the warm soufflé mixture with a whisk, then, using a large spoon, fold in the rest with one hand while showering in the sorrel and 200 g (7oz) grated Cheddar with the other. Stop as soon as the mixture is completely amalgamated.
Spoon the mixture into the soufflé dishes to come 5 mm (¼in) above the rim. Bake the soufflés for 6 minutes, then sprinkle the tops with a little grated Cheddar and immediately return to the oven for a further 2 minutes. Top each soufflé with a rolled anchovy fillet and serve immediately.