Easy, freezer-friendly soufflés that can be baked, then reheated in the oven before serving, making them ideal for dinner get together. This recipe makes enough for 6.

Ingredients
40g butter
25g plain flour
300 ml milk
85g Philadelphia cheese 
2 tsp. chopped dill
3 large eggs
85g smoked salmon, chopped
Zest 1/2 lemon

To Serve
6 tsp. crème fraiche
2 large slices smoked salmon
Dill sprigs

Preheat oven to 200C/180C Fan/Gas Mark 6

Method
Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, add the dill, season to taste, then beat to incorporate.

Butter 6 x 150ml soufflé dishes/ramekins and line the base with baking paper. stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into dishes and bake in a tin half filled with cold water for 15 minutes until risen and golden. Don't worry if they sink!!

To freeze, cool completely, then overwrap the dishes with baking paper and foil. they will keep in the freezer for 6 weeks. Thaw for 5 hours in the fridge.

When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. top with the crème fraiche and bake for 10-15 minutes until the soufflés start to puff up. Quickly top each with a frill of smoked salmon and a dill sprig. Serve on their own or with some dressed salad leaves.

This recipe was taken from a St Mark's CEP School Cookery Book created with the parents of the school and the local community. 
With thanks to Claire

This recipe won Heffle Wi's 2024 annual Bake off to make a savoury flan.
The influence for the flan was from Nadia's recent cookery programme regarding using up your leftovers, so Sue opened up the fridge and took her inspiration from what she found. Sue is passionate about reducing food waste and supporting our amazing farmers, so the lamb, eggs and milk were all sourced from local farmers.
INGREDIENTS
Pastry: 
150g Plain flour
Pinch of salt
75g Baking spread
Cold water
Filling:
2 eggs
​75g cream cheese
Cooked lamb , shredded
1 teaspoon cumin
1 pepper
1 onion
Mustard
Splash of milk
Cheese to grate on top
Oil to cook with
Method
Make the pastry by rubbing in the fat to the flour and salt. Add enough water to make a firm dough, then chill in the fridge for at least 30 mins.
Roll out the pastry and line a 6 inch flan dish. Blind bake for 10 minutes.
Cook the diced onion and pepper in a little oil until softened. Add to the blind baked flan, place the lamb on top. Sprinkle cumin on the lamb.
Beat the cream cheese, add the eggs, mustard and enough milk to make a thick pouring consistency. Pour into the flan case until it reaches the top, covering the other ingredients.
Grate the chees on top and bake in a medium oven for 30-40 minutes until set and golden in colour.
Enjoy!

Ingredients:
225g unsalted butter, softened, plus extra for tin
225g Castor sugar
Zest of 1 lemon
4 medium eggs beaten (at room temperature
75g ground almonds
200g SR Flour
140g rhubarb, washed and cut into small chunks
1 tbsp Demerara sugar
Topping:
75ml double cream 
1tbsp water
3 tbsp lemon curd plus extra for drizzling
Method

1. Heat oven to 180 C., lightly butter a deep, round 20cm cake tin and line the base with a circle of non-stick baking parchment.
2. Place the butter in a large bowl and beat with an electric whisk until light and fluffy, then add the caster sugar and lemon zest and beat again. Gradually add the eggs to the mixture, beating well with each addition until fully combined. The mixture will begin to look glossy. If at any time the mixture curdles, beat in a spoonful of ground almonds and continue to add the eggs.
3. Stir in the ground almonds, then the flour and fold together carefully. Fold through ½ the rhubarb then transfer to the prepared cake tin and scatter with remaining rhubarb. Sprinkle top with Demerara sugar. Bake cake for 60 minutes or until an inserted skewer comes out clean. Transfer to wire rack to cool slightly in the tin.  When cold, make the topping by whipping the cream to soft peaks.  Using a bowl, loosen lemon curd with 1 tbsp water and fold it through the cream. Spread over the cake, drizzle with a little more lemon curd.

With thanks to Maxine

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