Lockdown lunches: how to make a soufflé fit for a 1970s dinner party | FT

The FT’s Daniel Garrahan always fancied making a cheese soufflé for friends but has never been brave enough to try. FT food writer Tim Hayward shows him how to make this classic French dish, fit for a 1970s-style dinner party. See if you get the FT for free as a student (http://ft.com/schoolsarefree) or start a £1 trial: https://subs.ft.com/spa3_trial?segmentId=3d4ba81b-96bb-cef0-9ece-29efd6ef2132

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In This Story: Lockdown

During the 2020 Covid-19 epidemic, lockdown has come to mean the practice of attempting to control transmission of the virus by means of restricting people’s movement and activities on a broad scale, usually on a national or state-wide basis.

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