Preheat oven to 180°C/350°F fanbake.

Generously butter the sides and bases of six 1½ cup ramekins and chill until needed.

Melt butter in a medium pot. Stir in flour and cook, stirring, for 2 minutes without browning.

Whisk in milk, nutmeg, salt, and pepper and bring to a boil, stirring constantly, until it thickens.

Simmer, stirring, over a low heat, for 2 minutes. It will be very thick.

If the sauce is lumpy whizz with Kenwood Triblade Blender.

Taste — it should be highly seasoned.

Remove from heat and beat in egg yolks one at a time.

Stir in feta, spinach, and parmesan.

Beat egg whites using the whisk attachment on your Kenwood Kitchen Machine, whisking until they form soft peaks.

Add a quarter to the sauce and stir until well mixed. Fold the remaining egg whites gently through sauce until evenly combined.

Set ramekins in a deep roasting dish. Divide mixture between ramekins, then run your thumb around the inside edges so they will rise evenly.

Pour boiling water into roasting dish until it comes halfway up ramekins.

Bake for 15 minutes (or if serving without double-baking, bake until risen, golden and set, 20-25 minutes, and serve at once).

Remove soufflés from oven and water bath and allow to cool (they will collapse and shrink, but don’t worry, when you bake them again with a little cream they puff up).

Cover soufflés and chill for up to 48 hours. To reheat, preheat oven to 220°C fanbake. Drizzle 1 tablespoon of cream over each soufflé, and bake until lightly browned and puffed (10-12 minutes). Serve immediately.

You can also make 8 smaller soufflés out of this mixture. Depending on the diameter of your cooking molds they will take about 5 minutes less time to cook.