Hugh Fearnley Whittingstall - Serves 6

Our niece Chloe is visiting this summer from England.  She and I were watching some episodes of River Cottage on YouTube where they made this recipe.  If you have never seen any River Cottage programs I highly recommend them; they are really fun food/cooking programs. It was my introduction to Hugh Fearnley Whittingstall whose recipes I use often in the newsletters.

2 TB Olive OIl

1 clove Garlic, finely chopped

1 lb 2 oz small Squash, finely sliced

2 oz Butter

2 oz All-Purpose Flour

8 oz Milk, heated

4 Eatwell Farm Eggs, separated into 3 yolks and 4 whites

2 oz Cheddar, or Gruyere, grated

Black Pepper

Butter, to grease

Preheat the oven to 350 F.  Grease 6 ramekins.  Heat the oil in a large saucepan and add the garlic and summer squash.  Cook the squash gently on a slow sizzle so they soften without browning.  Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 minutes or more).  Then bash to a pulpy consistency with a wooden spoon or potato masher and set aside.  In a small pan, melt the butter and add the flour.  Mix together, cook for 1 minute, then stir in the hot milk to make a thick bechamel, stirring continuously to avoid lumps.  Allow to bubble for just 1 minute (this ensures the flour is cooked through)then remove from the heat.  Add the becahmel to the squash, along with the egg yolks, cheese and few twists of black pepper, and beat well to get a nice sticky mixture. Whisk the egg whites until still and fold carefully into the mixture.  Divide between five to six ramekins or pile into one large souffle dish.  Bake in a preheated oven for 12 -15 minutes for ramekins, up to 35 minutes for large one.  Serve straight from the oven, without delay.