Cheddar & spinach soufflé Author: Terry Laybourne Ingredients 50g unsalted butter 4 tbsp fine dry white breadcrumbs 3 small eggs 180ml full fat milk ¼ onion, studded with 1 clove 1 small bay leaf 30g plain flour 1 tsp English mustard powder 150g mature cheddar cheese 60g spinach salt and freshly milled white pepper 400ml