Recipe box staples: soufflés and sushi

You can't go wrong with a cheesy, filling soufflé, and of course ever-popular sushi. Try these recipes for a fresh meal the whole family will love.

Serves 4

• 25 g (2 tbsp) salted butter, plus extra for greasing
• 25 g (2 tbsp) plain flour
• 225 ml (1 c) milk
• 2 ml (1/2 tsp) Dijon mustard
• 4 eggs, separated, plus 2 egg whites
• 120 g (1/2 c) cheddar cheese, grated, plus extra for sprinkling
• Salt and freshly ground black pepper

1. Heat the oven to 180°C (350°F), grease four individual soufflé dishes — each about 350 milliliteres (1 1/2 cups) — and put a baking sheet into the oven. Melt the remaining butter in a pot. Stir in the flour and cook gently for one to two minutes, stirring continuously. Remove from the heat and stir in the milk until completely smooth. Return to the heat, bring slowly to the boil and simmer for 10 minutes. Remove from the heat and beat in the mustard, egg yolks, cheese and seasonings.
2. In a large bowl, whisk the egg whites into stiff peaks. Fold 30 millilitres (two tablespoons) into the soufflé base followed by the remainder, using a chopping and folding action until just combined.
3. Pour into the prepared dishes, sprinkle with the extra cheese then put the dishes onto the hot baking sheet. Bake for 15 to 20 minutes, or until the soufflés are well risen and golden brown. Serve immediately.

The right tools are essential to rolling and cutting sushi. You will need a rolling mat and a sharp knife.

Makes about 20 rolls

• 125 g (1/2 cup) sushi rice, rinsed and cooked
• 25 ml (2 tbsp) mirin (rice wine) or dry sherry
• 15 ml (1 tbsp) sugar
• 3 or 4 sheets of nori (dried seaweed)
• 7 ml (1 1/2 tsp) wasabi paste, plus extra to serve1 avocado, thinly sliced
• 100 g (3.5 oz) very fresh raw fish, such as tuna, or smoked salmon, thinly sliced
• 1/2 cucumber, deseeded and cut into strips
  To serve
• Light soy sauce
• Pickled ginger

1. Spread the rice on a large plate to cool. Mix the mirin and sugar and heat gently until the sugar dissolves. Spread a sheet of nori, shiny side up, onto the sushi mat and add the rice in a thin layer, leaving a 2.5 centimetre (one inch) gap at one end. Dab on a little wasabi paste. Add fish and vegetables in a single layer in the centre.
2. With the help of the mat, and working away from you, roll up tightly, then squeeze firmly. Unwrap and cut the log into 2.5 centimetre (one inch) rolls. Repeat with the remaining ingredients. Serve with the soy sauce, ginger and additional wasabi paste.