Double-baked Old Winchester soufflé with dandelion and walnut salad

James Martin’s Saturday Kitchen recipe for cheese soufflé using the brilliant Old Winchester Cheese from the BBC website.

Ingredients (for four people)

For the soufflés

40g/1½oz softened butter, plus extra for buttering

40g/1½oz plain flour, plus extra for flouring

350ml/12fl oz milk

125g/4½oz hard cheese (such as Old Winchester), grated

1 tsp Dijon mustard

3 free-range eggs, separated

salt and black pepper

For the glaze

250ml/9fl oz double cream

4 tbsp kirsch

100g/3½oz hard cheese (such as Old Winchester), grated

For the salad

110g/4oz caster sugar

110g/4oz walnut halves

vegetable oil, for deep frying

50g/1¾oz dandelion leaves

50g/1¾oz rocket leaves

small handful chives, chopped

3 tbsp French dressing

Method

For the soufflés, preheat the oven to 180C/350F/Gas 4. Rub the inside of the ramekins with some butter, then dust with flour and place in a high-sided oven tray.

Melt the butter in a large saucepan set over a medium heat, then add the flour and mix well. Cook over low heat for 2-3 minutes, stirring with a wooden spoon. Gradually whisk in the milk, a little at a time, stirring constantly to avoid any lumps forming. Continue until all the milk has been used, then reduce the heat to very low and cook for a further 2-3 minutes. Add the cheese and mustard, then beat the egg yolks into the mixture and season with salt and black pepper.

In a clean, dry bowl, whisk the egg whites until they hold firm peaks when the whisk is removed from the bowl, then fold them into the soufflé mixture. Divide the mixture among the soufflé dishes. Pour enough hot water into the oven tray to reach halfway up the sides of

the dishes.

Bake the soufflés for 15-20 minutes, or until they are risen and evenly browned.

Remove the dishes from the tin and set aside for a few minutes. Run a knife around the edges of the soufflés and turn them out onto individual ovenproof dishes.

For the glaze, preheat the grill to medium-high. Whisk the cream and kirsch until combined. Coat the tops of the soufflés with the cream, then scatter over the cheese and place under the grill until the tops are golden-brown.

For the salad, put 110ml/3¾fl oz of water and the sugar in a saucepan and bring to a boil. Simmer until the sugar has dissolved and the syrup thickened slightly. Add the walnuts and cook for 2-3 minutes. Drain the walnuts on kitchen paper.

Pour enough vegetable oil into a large frying pan or sauté pan to cover the bottom by 2cm/¾in and heat until just shimmering. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Carefully place the walnuts, a few at a time, into the hot oil for a couple of minutes, or until golden-brown. Remove using a slotted spoon and transfer to a plate lined with kitchen paper. Set aside to cool slightly.

Put the dandelion leaves, rocket and chives in a bowl, then add a little dressing and toss to coat.

To serve, pile the salad onto top of the soufflé and serve immediately.

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