85 grams butter, cut into cubes
2 rounded tablespoons gluten-free flour (I used Edmonds)
½ teaspoon ground cumin
1 cup milk
½ cup grated aged cheddar cheese
large handful fresh parsley, finely chopped
1 tablespoon fresh thyme leaves, plus extra for garnish
4 eggs, separated
sea salt and ground black pepper
To serve: chilli flakes, fresh salad leaves, cherry tomatoes, lemon juice, olive oil
Preheat oven to 180°C.
Melt the butter in a medium saucepan over a medium heat. Add the flour and cumin. Cook, stirring continuously for 2 minutes. Add the milk, bring to a simmer and whisk for roughly 5–7 minutes until very thick. Leave to cool for 5 minutes before stirring through the cheese, herbs, salt and pepper.
Separate the eggs carefully. Place the whites in a large, clean bowl. Whisk the yolks into the cheese sauce.
Beat the whites until you have soft peaks. Carefully fold the whites into the cheese sauce.
Pour into a well-greased 4-cup capacity ovenproof dish.
Bake for 40 minutes until golden and with a little wiggle left in the middle. Top with chilli flakes, if desired, and extra thyme. Serve immediately with salad leaves and cherry tomatoes, dressed with lemon juice and olive oil.