Cheesy bacon puff

Ingredients
200g/8oz mature cheddar cheese, grated
2 bacon rashers (back or streaky), chopped very finely
150g/5oz plain flour
250m1/9fl oz milk
3 large eggs, beaten
A pinch of mustard powder
1 tomato, sliced into 6

Method
1. Grate the cheese using the shredder plate, remove cheese from the bowl and then change to the blade and finely chop the bacon. Put a baking sheet in the oven and preheat to 220°C/gas 7/fan 200°C. Butter or oil a round, shallow ovenproof dish, about 17cm in diameter. In the mixer bowl with k beater beat the flour, milk, eggs, bacon, mustard powder and about two-thirds of the cheese with a generous pinch of salt and a good grinding of pepper, until everything’s combined into a runny batter.
2. Pour the batter into the dish, lay the tomato slices on top (don’t worry if they sink, they’re supposed to) and scatter over the remaining cheese. Set the dish on the hot baking sheet and bake for 35-45 minutes until it has puffed up and is crispy and golden brown. Leave it to cool for a minute or two, but not too long or it will deflate. Serve the puff cut into wedges with a crunchy salad or baked beans.

Spicy leek and goats cheese souffle

Ingredients
50g/2oz butter
150g/5oz leeks, washed and trimmed
250ml/8fl oz milk
50g/2oz sun-dried tomato, finely diced
Pinch white pepper
Pinch grated nutmeg
Pinch cayenne
1 small green chilli, finely chopped (optional)
3 egg yolks
Salt to taste
150g/5oz goats cheese, grated or finely
crumbled
8 egg whites
1 buttered 2l/3pt souffle dish or 6 little ramekins
9cm/3½in diameter

Method
1. Preheat the oven to 190°C/375°F/Gas5.
2. Finely slice the leeks using the fine slicing plate. Melt the butter in a saucepan and, when it starts to foam, add the leeks and cook for about three minutes, until the leeks are getting soft. Add the flour to the pan and mix well. Slowly add the milk, stirring continuously, and continue to stir over a medium heat until the sauce has thickened. This will take about 5-10 minutes.
3. Remove the pan from the heat and add the sun-dried tomato, pepper, nutmeg, cayenne, chilli, salt, and the egg yolks. Stir to combine and then lastly add the cheese, but reserve 15-30g/2-3 tbsp for sprinkling over the top of the souffles.
4. Beat the egg whites in the mixer bowl with the balloon whisk on speed 4/5 until stiff. Add approximately one third of the beaten egg whites into the base mixture and stir together until smooth. Finally, gently fold in the rest of the egg whites, being careful not to over mix.
5. Spoon the mixture into well-greased souffle dishes and sprinkle the remaining cheese on top (you can actually hold the mixture at this point for about 1 hour in the refrigerator).
6. Place the souffle dishes in a bain-marie (dish with hot water) and bake for 30 minutes for the large dish or about 15-20 minutes if using smaller ones. They should be well risen, and a golden crusty brown on top.
7. Serve immediately.

Swiss macaroni cheese

Ingredients
100g/4oz parmesan, freshly grated
150g/5oz rashers streaky bacon, rinds
removed and diced small
300g/10oz elbow (short-cut) macaroni
300g/10oz firm, waxy potatoes, roughly diced
200ml/7fl oz whipping cream
Pinch of freshly grated nutmeg
25g/1oz butter, plus extra for greasing
1 onion, sliced

Method
1. Using the rasping plate grate the parmesan and remove from the bowl. Fit the blade and chop the bacon finely. Preheat the oven to 180°C. Lightly butter a large ovenproof gratin dish. Cook the macaroni and potatoes in boiling salted water for 10 minutes until just tender. Meanwhile, dry fry the bacon in a large non-stick pan until lightly golden. Pour in the cream and season with the nutmeg and freshly ground black pepper. Remove from the heat.
2. Drain the macaroni and potatoes well and stir them into the bacon and cream. Spoon half into the prepared gratin dish and sprinkle with half the parmesan, then spoon the remaining macaroni and potato on top, followed by the remaining parmesan.
3. Bake for 10-15 minutes until golden and bubbling. Meanwhile, melt the butter in a frying pan and cook the sliced onion for 5-6 minutes until golden. Serve the baked macaroni with the onion slices scattered over the top.