I fancied a souffle this evening, had some strawberries in the fridge, which I quickly pureed with some sugar.It’s a shame that English strawberries most of the time don’t taste of much, I wish I could pop out to Mum’s garden in Poland and pick some real ones.

The recipe that seems to work every time, for 2 souffles  I whip one egg white with a tbp of caster sugar until stiff, then fold in a random amount of fruit, in this case berries, not too much, so that the mixture still held. In it goes into the buttered and sugared ramekins and then to the oven 200 degrees for 12 minutes. Light, fluffy, nice.