Calories 520 per portion
Fat 42.9g (19.6g saturated)
Suitable for vegetarians

Ingredients

• Butter 75g (3oz)
• Parmesan-style vegetarian cheese 50g (2oz), finely grated
• Plain flour 50g (2oz)
• Full fat milk 300ml (½ pint)
• Rindless goat’s cheese 100g (3½oz), broken into pieces
• Eggs 4, separated
• Salt and freshly ground black pepper
• Ground nutmeg a couple of generous pinches
• Mixed salad leaves 50g (2oz), such as watercress, baby spinach and rocket
• Walnut pieces 25g (1oz)
• Olive oil 2 tbsp
• Lime 1, juice only

Instructions

1. Melt 25g (1oz) of the butter and use it to grease four 200ml (7fl oz) soufflé dishes. Then sprinkle with some of the Parmesan-style cheese. This gives the soufflés something to stick to as they rise. Set the dishes on a baking sheet.
2. Melt the remaining butter in a large saucepan, add the flour and mix well. Remove the pan from the heat and gradually add the milk, whisking well after each addition. Then return the pan to the heat and bring the sauce to the boil, whisking all the time. Continue cooking for about 1 minute, still whisking, until you have a smooth thick sauce. Remove the pan from the heat and leave to cool for 10 minutes. Preheat the oven to 200ºC/400ºF/Gas 6.
3. Beat in the goat’s cheese and remaining Parmesan-style cheese. Then beat in the egg yolks. Season with salt, pepper and nutmeg.
4. Whisk the egg whites with an electric hand whisk until they form stiff peaks. Fold one-third into the cheese sauce with a metal spoon, then gently fold in the rest. Spoon the mix into the prepared dishes and bake for 15–20 minutes or until golden and well risen.
5. Drizzle the salad and walnuts with oil and lime juice and serve as soon as the soufflés come out of the oven.