Cheddar, tarragon, eggs from Greenfeast - Autumn, Winter (page 84) by Nigel Slater

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute strong hard cheese of your choice for strong cheddar cheese.

  • Charlotte_vandenberg on October 10, 2022

    Looked and tasted fantastic, kids loved it too.

  • FJT on March 04, 2020

    Made this to use up some tarragon. I had a few issues, probably due to using gluten-free flour in the roux. I needed much more than the 300ml milk listed to make anything resembling a sauce. My soufflé rose impressively but took quite a bit longer to cook than stated (down to the extra liquid perhaps?) and the top was quite a dark brown in the end, so not the prettiest soufflé in the world. It tasted OK, but I wouldn't rave about it and probably won't make it again.

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