* 25g (1oz) butter35g (1 1/4oz) flour
    * 150ml (1/4pt) milk
    * 100g (4 oz) blue cheese
    2 tablespoons chopped fresh chives *
    * 3 large eggs, separated
    * Salt and pepper
    * Roasted Tomato Salad
    * 12 tomatoes, quartered
    * 3tbsp olive oil
    1 tablespoon chopped fresh thyme *
    * 5 garlic cloves, unpeeled
    * 1 tablespoon balsamic vinegar


   1st Grease and base line four ramekins 150ml. Melt the butter, add the flour and stir 2 minutes. Slowly add the milk, stirring continuously to prevent lumps forming. Simmer for 2-3min. Cool it a little in the cheese and chives and stir in pepper. Stir in the egg yolk. Protein to soft peaks then fold in the cheese sauce.
   2nd Spoon into the molds, then place it in a roasting pan filled with water. Cook in preheated oven at 200 ° C/400 ° F / Gas 6 for 20 minutes. Leave at room temperature for one hour.
   3rd Run the knife around the edge of each ramekin and turn out on a nonstick baking sheet. Serve Return to oven for 15 minutes then immediately with the slow roasted tomato salad.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.