Is the soufflé on the brink of extinction? It’s certainly been on the endangered list since I started cooking, over 20 years ago. You’ll occasionally spot one, or if you’re lucky a small group of them (known as a troupeau de soufflés), living off the kindness of a few diners.

This image, by food photographer Andrew Montgomery, shows one of the rarest and most beautiful soufflés ever documented. Please pledge your support today.

Ingredients

Serves four

50g unsalted butter, plus extra for greasing

1 tbsp polenta

2 corns on the cob

1 onion, thinly sliced

1 garlic clove, sliced

1 tsp chopped rosemary leaves

100ml vegetable stock

100g smoked cheddar

Pink of smoked paprika

4 eggs, separated

Sea salt and freshly ground black pepper

Method

Heat the oven to 210°C/190°C fan/415°F/gas

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