Twice-baked Lancashire cheese soufflés

Twice-baked soufflés are easy and very good to eat. The general idea is that you cook the soufflés, which by the way will not rise much, then turn them out of their dish. Ten minutes before they are needed, place the unmoulded soufflés on a baking tray and bake in a hot oven until crisp on the outside. Most hard cheeses like Cheddar work fine, as does goat’s cheese. The best is Lancashire. Served with a spoonful of beetroot salad and a few dressed green leaves, it will make an ideal first c