Have you ever made a souflée or a fondant? If not, now is your chance to try out a new technique. If you are an old hand then you can lend us your wisdom, share the results and perfect your techniques. Soufflés have a reputation for being tricky. To make the classic 'smart looking' soufflé (pictured below) is not easy. It must rise symmetrically which is not the simplest thing to achieve. Photo: https://www.greatbritishchefs.com/recipes/souffle-chocolate-recipe But of course, soufflées can be either sweet or savoury and quite often, the savoury versions are a more rustic affair and (arguably) easier to make. Here is a Smoked haddock soufflé from Chef Marcello Tully. Follow the link beneath the photo for the recipe. Photo: https://www.greatbritishchefs.com/recipes/haddock-souffle-recipe Sometimes chocolate fondants (also known as 'lava cakes' or 'molten cakes') are confused with soufflées because they appear on menus as 'chocolate soufflés'. In practice they are quite different and are basically a warm cake with a molten centre, cooked in a mould and usually inverted onto the plate. They are almost always chocolate cake (I'm not sure why) although the molten centre may vary. Here is a salted caramel chocolate fondant from Olive magazine: Photo: https://www.olivemagazine.com/recipes/entertain/salted-caramel-chocolate-fondants/ So its over to you to cook along - add your images and comments to this thread and post recipes as new threads (with a link back here), please. Provisional deadline midday 20th June (GMT +1). And good luck! I made a spinach soufflé many moons ago and I can't even remember if it was a success. Fondant I've made twice I think - based on a Delia Smith recipe. So - I'm certainly no expert here!