Yesterday it was one of my favourites—classic cheese soufflé—and I was most chuffed that for the first time ever I had made these in advance and FROZEN them! That’s right –and they turned out perfectly as you can see. They rose beautifully and still had that creamy centre much loved by the French. Of course the trick is to put them into freezer to oven stoneware or you might have a disaster on your hands. So all you do is make the soufflés up to the point where you would pop them in to the oven. Cover with aluminum foil or wrap well in cling wrap and place in to the freezer. When you are ready to make them preheat the oven to 200degres and pop them in for say 20-maybe 25 minute and voila!! Try them with a delicious Chenin like this one from Ken Forrester.