Method

1. Preheat the oven to 200C/400F/Gas 6.

2. Place the Stilton into a small ovenproof frying pan over a low heat and melt gently. Add the mustard and take the pan off the heat. Stir in the egg yolks.

3. Place the egg whites into a clean bowl and whisk until stiff peaks form when the whisk is removed. Fold the egg whites into the cheese mixture.

4. Transfer the pan to the oven and cook for 6-7 minutes, or until the soufflé is set and golden-brown.

5. For the pesto, place the basil, parsley and oil into a small food processor and blend until smooth, then season, to taste, with salt and freshly ground black pepper.

6. For the spinach, melt the butter in a frying pan, add the spinach and cook for 2-3 minutes until wilted.

7. To serve, place the spinach onto a plate with the soufflé on top and the pesto drizzled over.