Fresh fig relish and blue cheese souffle

To make the relish, melt 20g butter in a saucepan and add shallots. Season and cook gently until soft, about 15 minutes. Add vinegar, saba, brown sugar and bay leaves and reduce by two thirds. Discard bay leaves.

To make the souffles, preheat oven to 180C. Warm the milk. Place remaining butter and flour in a saucepan and cook over a medium heat, stirring continuously for 5 minutes or until butter has foamed and flour has cooked out. Add milk gradually and stir to make a smooth sauce. Bring to the boil and remove from the heat. Season with salt and pepper. Allow to cool and then stir through blue cheese and yolks.

Whisk whites to medium peaks and gently fold through blue cheese mix. Spoon into well-greased 200ml- capacity ramekins and place in a water bath. Bake for 15 minutes or until puffed up and starting to colour.

Remove from oven and allow souffles to fall. Remove from ramekins and place in an ovenproof dish so they are not touching. Pour over cream and sprinkle with parmesan. Bake for 15 minutes or until souffles are really puffed-up and golden. Stir figs through vinegar reduction and serve on the side.

After the souffles are baked the first time they can be stored in the fridge for 2-3 days until ready to be eaten.

*Saba is reduced grape juice, like verjuice but resembling red wine and more syrupy. It is sold at food shops and delis.