Peel the onion, leaving the base intact. Press the cloves into the onion, then put it in a small heavy-bottomed saucepan. Add the bay leaf and peppercorns, then pour in the milk. Heat gently until ...

People are often intimidated by soufflés, but actually, they're not difficult. The most important part of making them comes at the end, when you're serving them: have your guests ready and ...

You need a quick, light hand here to rise to the challenge of this Welsh tea bread-inspired soufflé (actually it's not that hard, just fold the egg whites in a third at a time to keep the mixture ...

You should keep the guest numbers small for your first souffle, to prevent any stress, but once you have it mastered you will be making all sorts of souffles, sweet and savoury. A light and ...