LEEK SOUFFLE Soufflés are a great way to impress guests at a dinner party. This one is simple to make but it looks very sophisticated. 4 tablespoons (1/2 stick) butter 1 tablespoon sunflower oil 2 leeks, thinly sliced About 1 1/4 cups milk 1/4 cup all-purpose flour 4 eggs, separated 3 ounces Gruyère or Emmenthal cheese, grated Salt and freshly ground black pepper

Preheat the oven to 350°F. Grease a large soufflé dish with 1 tablespoon of the butter. Heat the sunflower oil and 1 tablespoon butter in a small saucepan or flameproof casserole and cook the leeks over gentle heat for 4-5 minutes, until soft but not brown.

Stir in the milk and bring to a boil. Cover and simmer for 4-5 minutes, until the leeks are tender. Strain the liquid through a sieve into a measuring cup.

Melt the remaining butter, stir in the flour and cook for 1 minute. Remove from the heat.

Add enough milk to the reserved liquid to make 1 1/4 cups. Gradually stir the milk into the flour mixture to make a smooth sauce. Return to the heat and bring to a boil, stirring. When thickened, remove from the heat. Cool slightly and beat in the egg yolks, cheese and leeks.

Beat the egg whites until stiff and, using a large metal spoon, fold into the leek and egg mixture. Pour into the prepared soufflé dish and bake for about 30 minutes, until puffed and golden brown. Serve immediately.

Serves 2-3.

[Best-Ever Vegetarian, Linda Fraser]