Stibbington Soufflé

250g (9oz) marrowfat dried peas 25g (1oz) vegetable margarine 30ml (2 tablesp) pea flour 150ml (¼pt) milk 100g (4oz) *cheddar cheese, grated 30ml (2 tablesp) fresh mint or 2.5 (½ teasp) dried mint 3 egg yolks, size 3 4 egg whites, size 3 salt and pepper

Secure a band of double greaseproof paper around a 1.1 Litre (2pt) soufflé dish so that it stands at least 5cm (2") above the rim. Cook dried peas according to packet instructions. Then drain thoroughly. Purée peas in a food processor. Melt margarine in a large saucepan, stir in the pea flour and cook for 1-2 minutes, stirring. Remove from heat and gradually add the milk. Return to the heat and bring to the boil, stirring. Stir in the cheese and mint and season well. Cool slightly before beating in the egg yolks and peas. Mix well. Whisk the egg whites until stiff, then fold carefully into the mixture with a metal spoon. Spoon carefully into the lightly oiled soufflé dish. Cook in the oven 190º C / 375º F Gas Mark 5 for 35-40 minutes, until well risen and golden brown.
Serve immediately.

Serves 6-8

*To comply with vegetarian standards, a vegetable rennet cheese must be used