A light but filling no-bechamel souffle with a zingy citrus salad to add a sharp burst of flavour and colour

There is a skill in not wasting food and it’s all about good, old-fashioned housekeeping. If you learn how to store ingredients properly (cool, dark places are handy for spuds, for example) and keep tabs on what’s in your fridge/freezer, you can use everything up before it goes off – and make delicious things in the process. This golden, cheese-crusted souffle uses up the celeriac and spuds left after the festive season, plus any odds and ends of cheeses. It is spectacularly good, especially paired with a sparkling citrus salad.