A soufflé might seem like a scary dish to pull off. Will it rise? And, if it rises, will it flop before you get it to the table? But this recipe from Harriet Leander makes individual one-pot dishes that are a lot more robust than a big flouncy chef's toque version. They're less likely to lose the wind from their sails and they're such a cinch to make you can knock one up for a single supper, eliminating any risk of audience anxiety entirely. Preheat the oven to 180 degrees C/gas 4.

Separate the egg, putting the white to one side. Mix the egg yolk, grated cheese, flour and cayenne pepper together to a smooth paste.

Whisk the egg white until it is stiff. A good test is to turn the bowl upside down – if it doesn’t fall out, it’s done! Gently fold the yolk mixture and the whisked egg white together, trying to keep as much air in the mixture as possible.

Pour the fluffy soufflé mixture into an individual ramekin, filling to just below the rim. Put an inch of water into the bottom of a roasting tray and place your ramekin into the tray and then the tray into the oven.

Bake for 20–25 minutes, until it has puffed up and is brown and toasty on top.

Serve immediately with a fresh green salad.