Step 1

Defrost spinach. If you have a microwave, put spinach into a non-metallic bowl, cover with clingfilm and heat on medium power for 3-5min, stirring halfway through, until just defrosted. Alternatively, defrost spinach on a tray at room temperature (this takes about 1½-2hr). Transfer to a fine sieve and press firmly with the back of a large spoon to squeeze out all excess moisture. Set aside until needed.

Step 2

Preheat oven to 180°C (160°C fan) mark Grease 2 dariole moulds with butter and place a disc of baking parchment in the base of each. Melt butter in a small pan over medium heat. Whisk in flour and cook for 30sec. Whisk in the mustard, followed by the milk. Cook, whisking, for 2min, until thickened. Remove from heat and whisk in 1/2 the grated cheese, nutmeg to taste, the spinach and plenty of seasoning. Transfer to a large bowl; cool for 5min.

Step 3

Mix egg yolks into the spinach bowl. In a medium clean bowl, with a clean whisk, beat egg whites until they hold stiff peaks. Fold whites into spinach mixture. Spoon into prepared moulds (they will be full).

Step 4

Put moulds into a small roasting tin and pour in enough just-boiled water to come halfway up the outside of the moulds. Cook in oven for 30min until risen and golden. Remove from oven, lift moulds out of the water and set aside to cool for 5min before running a knife around the inside of the moulds and inverting the soufflés on to a plate. Cool completely.

Step 5

Increase oven temperature to 200°C (180°C fan) mark Mix cream, remaining grated cheese and some seasoning and pour into a small baking dish (that will just hold the souffles side by side, without them touching). Transfer the souffles to the dish, then top each with a slice of goat’s cheese.

Step 6

Return to oven for 20-25min, until cheese is lightly golden. Serve.