Serves 4

1 cup fresh breadcrumbs
1 cup finely grated Anchor Tasty Cheese
1 tbsp Anchor butter
1 cup Anchor milk, scalded
4 eggs separated
1 cup grated courgettes (2-3 medium)
Salt and pepper

Preheat the oven to 180°C. Stir breadcrumbs, cheese and butter into milk; cool slightly. Whisk egg yolks then stir into mixture; add courgettes. Season with salt and pepper.

Beat egg whites until peaks just fold over when the beater is removed. Fold courgette mixture carefully but thoroughly into egg whites. Turn into a medium ovenproof dish or individual dishes; place in a pan of hot water.

Cook large soufflé for 40-45 minutes and individual ones for 35-40 minutes or until firm. Test for doneness by inserting the tip of a knife into the centre of the soufflé.