Place the milk in pan with onion, pinch of salt, grating of nutmeg and black peppercorns. Bring to the boil. Simmer for a few minutes. Strain into a jug. Discard the onion etc. Set the milk aside.

Place butter in saucepan on a low heat. Melt the butter and add the flour to make a paste. Add the milk to make a sauce. Whisking to ensure no lumps.

Transfer to a mixing bowl and beat in the egg yolks and chives and cheese.

Whisk the egg whites to soft peaks and fold into the mixture.

Divide the mixture between 6 ramekins.

Place the ramekins in a high sided baking tray with a few inches of water in (this is called a bain marie)

Bake at 180 degrees for 15 minutes until golden and risen.

Leave to cool then carefully remove the souffles with a knife.

Place in an oven proof dish ready to re-heat for 10 minutes at 180 degrees just before serving.

Try this delicious sauce to serve with the souffles.