• Pre-heat to 200ºc.

• Stud onion half with cloves and put into saucepan with milk, cream, bay and peppercorns.

• Bring to boil. Then remove from heat and set aside for 15 mins to let flavours mingle.

• Strain milk and cream through sieve. Discard all the bits.

• Melt butter in a non-stick pan. Add flour and cook over medium heat for approx 1 min. Keep stirring! You don’t want any lumps.

• Gradually beat in the milk / cream mixture and bring to boil. Keep string until smooth, thick & shiny.

• Pour into mixing bowl and leave to cool slightly.

• Separate eggs. Mix yolks into sauce. Stir in half thyme leaves, goat cheese, parmesan, cayenne, salt & a sprinkle of cracked black pepper.

• Whisk egg whites until they form soft peaks and fold them through the mixture.

• Lightly butter 2 (single person - approx 6cm diameter x 5cm deep) ramekins. If you don’t butter the edges, the soufflé will burn and stick to the sides.

• Pour in soufflé mixture, sprinkle with remaining thyme leaves & a shake of Lucky Taco Chilli Salt and bake for 20 minutes, (or until top is puffed up - but centre, soft and creamy).

• It should be the texture of soft, delicate scrambled eggs on the inside.

• Garnish with a few extra thyme leaves and a shimmy of Lucky Taco Chilli Salt.