Preheat the oven to 200°C and place a roasting tin with 4 cm of hot water in there.

Butter a 1 litre soufflé dish.

Boil the chard for 6 minutes or until tender.

Squeeze all the water out (I used my potato ricer).

Blend the chard to form a puree (I used a stick blender).

Put the milk, butter and flour in a pan over a medium heat and whisk until you have a smooth glossy paste.

Add the cheddar and beat until it melts.

Put the chard puree and cheese paste in a bowl and mix in the cayenne, nutmeg, salt and pepper.

Taste and adjust the seasoning if necessary.

Next separate the eggs and add 2 of the yolks to the chard mixture and mix in.

In a large, clean, greaseless bow beat the egg whites until they form stiff peaks (don't over whisk).

Add 1 tbsp to the puree, then fold in the rest, cutting in with a large metal spoon.

Spoon into the prepared soufflé dish and top with the grated Parmesan or Cheddar.

Place in the oven for 30 – 35 minutes until well risen and the top is starting to crack (don't over cook the centre should be moist).