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Recipes Of The Week: The Chequers

Our Head Chef, Maciek, has given away a few trade secrets sharing his favourite dishes from the Autumn/Winter menu at The Chequers. These are sure to get you reaching for those pots and pans. Cook up a these favourites as the nights are drawing in and everyone will be happy. We’ve got the famous Chequers Twice Baked Cheese Soufflé as well as the comforting Lentils with Braised Bacon to tempt you.

Twice Baked Cheese Soufflé

Serves 8


  • 200g mature cheddar cheese
  • 30g english mustard
  • 6 Cacklebean free range eggs
  • 400ml Full fat milk
  • 80g unsalted butter
  • 80g plain flour
  • For the Soufflé Sauce:
  • 100g mature cheddar cheese
  • 35g wholegrain mustard
  • 700ml double cream


  1. Make a roux with the butter and flour and then gradually stir in the milk.
  2. Melt the cheese into the sauce and leave it to cool slightly.
  3. Separate the egg yolks from the whites and stir in the egg yolks, making sure the mixture has cooled so to avoid scrambled eggs. Then, in a separate bowl, whisk the egg whites until stiff and fold into the mixture.
  4. Lightly grease the ramekins and place into a roasting tin. Fill the ramekins 3/4 full with the mixture. Then pour hot water into the tin to make a bain marie.
  5. Bake in the bottom of the oven for approximately 30 minutes or until risen and golden.
  6. Leave to cool in ramekins until ready to turn out.
  7. Meanwhile make the souffle sauce: Add the cream to a pan and heat slowly – once it has reduced by half add the cheese and mustard and take off the heat.
  8. Once the ramekins have cooled turn out the soufflés into a small ovenproof dish and pour the sauce over the top. Then put back in the oven for approximately 7 minutes – until golden and bubbling.

Lentils with Braised Bacon

Serves 8-10 people


  • 20g salt
  • 20g garlic (peeled)
  • 20ml vegetable oil
  • 200g smoked streaky bacon
  • 100g shallots
  • 150g carrots
  • 150g celeriac
  • 500g puy lentils
  • Sprig of thyme
  • 500ml chicken stock
  • 100g butter


  1. Soak the lentils in water overnight, and keep in the fridge
  2. When you’re ready to cook refresh the lentils with clean water and then bring to the boil. Then rinse under cold water, put back in the pan with more water and bring to the boil again. Make sure to wash the lentils well each time.
  3. Peel and dice the celeriac, shallot, carrot and garlic as well as the bacon and thyme.
  4. In a saucepan, on a low heat, heat the oil and sauté the vegetables and bacon slowly, stirring occasionally, to avoid them taking on any colour.
  5. Once softened add the thyme, water, stock and lentils. Warm it all through until cooked which should take about half an hour. You can always add more stock if the lentils start going dry. When cooked but not soft take off the heat and stir through 100g of butter. Finish with parsley or tarragon and serve.

These lentils work brilliantly with fish like cod or hake. Or even something like a flat iron chicken (as is currently on the menu at The Chequers).


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