Ingredients

• 25g butter
• 25g plain flour
• 300ml semi-skimmed milk
• 150g grated Cheshire cheese
• 1tsp Dijon mustard
• 200g baby leaf spinach
• 2 large eggs, separated
• 1tsp sunflower oil (for greasing)

Method

1. Melt butter in a small saucepan and stir in the flour, mix well and cook for 1 minute.  Whisk in the milk and cook stirring until you have a smooth, thickened sauce.  Stir in the cheese and mustard and continue stirring until the cheese is melted.
2. Place the spinach in a pan with 1tbsp water, cover and cook for 2 minutes.  Drain well and chop finely.  Fold into the cheese sauce with the egg yolks and beat well.
3. Preheat the oven to 200oC/400oF/Gas 6.  Lightly oil four individual ramekin dishes with a little sunflower oil.
4. In a clean, grease free bowl, whisk egg whites until stiff, then using a metal spoon carefully fold into the spinach and cheese mixture.
5. Divide between the four ramekin dishes and bake for 25 minutes until well risen and the tops are golden.
6. Serve at once.