Melt butter, stir in flour, cook 1 minute. Gradually stir in milk over low heat. Season and allow sauce to thicken, without boiling. Add cheese and seasoning and allow to melt carefully. Remove from heat to cool. Fold in chopped herbs.

Separate eggs, adding yolks to cheese sauce. Whip whites till stiff. Carefully fold in cheese sauce as quickly as possible.

Pour into buttered ramekins, sprinkle with a little fresh parmesan, and bake in hot oven until set firm and golden, 200° C. Serve immediately.

Variations: Blue or goats cheese also makes a great soufflé.

Rub lamb steak with garlic and season. Cook quickly in pan with oil 2 to 3 mins each side till still pink in middle. Rest for 5 mins. Slice lamb thinly on the diagonal.

Cut halloumi into cubes and roll in a little flour. Heat butter and olive oil in pan, and fry cubes on medium heat until golden on all sides.

Roasted vege salad: Potatoes, kumara, pumpkin, red onion, capsicum, garlic and any other veges you fancy.

Chop potatoes and kumara into bite size pieces and bring to boil in salted water for 1 to 2 mins. Drain and tip into roasting pan with butter, garlic and herbed olive oil.

Add other veges of choice and season well with salt, pepper, cumin, garlic salt. Cook in hot oven until well browned stirring occasionally.

Lastly add pumpkin seeds, sunflower seeds and cashew nuts and toast a few minutes.

To assemble: Arrange salad leaves on plates, place roasted veges on leaves, then sliced lamb and halloumi. Drizzle lightly with dressing, and enjoy!

Heat butter in pan, toast walnut pieces briefly. Add brown sugar, coriander and pear slices. Add a splash of balsamic. Cook until golden 1 to 2 minutes.

Place salad on plates, sprinkle over blue cheese. Place pear and walnut mixture on top and spoon juices over. Divine!

Sauté the leeks/onions and garlic in butter, add chopped celery and cook for 5 minutes. Sprinkle in flour, salt and pepper, and stir in the stock and milk. Allow to thicken, add broccoli and cook carefully for 10 minutes until tender. Add crumbled blue vein, and check seasonings.

Blend for a lovely creamy green soup, and serve with dollop sour cream and broccoli spear. Delicious!

Mix the coarsely grated cheeses and flour evenly. Rub a heavy saucepan with the cut clove of garlic and add wine. Bring to the boil, add lemon juice and reduce to a simmer. Gradually add the cheese mixture, stirring constantly and letting each addition melt.

When the mixture is creamy and smooth add Kirsch and seasoning to taste and transfer to tabletop burner. If mixture is too thick, stir in a little heated wine, if too thin, add more cheese.

Grease quiche tin, line with buttered sheets of filo pastry.

Chop onions and garlic, saute in oil until soft and lay on filo base, followed by cheese and herbs. Wash spinach, trim stalks and chop up. Sauté spinach in pan on medium heat adding water if necessary. Drain well, sprinkle over base. Crumble feta cheese and scatter over.

Combine egg, cream, milk, flour mixture well and pour over the filling.

Top with pumpkin seeds and a little parmesan.

Bake quiche in preheated oven 175-180° C for 40 mins or until firm. Allow to cool slightly before cutting. Serve with tossed salad. Yum!

Butter a sponge roll tin and layer filo with melted butter between each sheet. Melt butter in pan, add chopped red onion and cook till softened, add sliced mushrooms, season and cook a little. Add silverbeet or spinach which has been washed and chopped up, put lid on pan and allow to wilt with heat turned off.

Meanwhile beat eggs and cream together and season with salt and pepper.

Put cooked vegetables over filo pastry, sprinkle over crumbled blue cheese and grated cheese. Pour over egg mixture, then pine nuts and sunflower seeds etc.

Pop in oven 170° C for half an hour or until set and golden.