Double-baked old winchester soufflé with dandelion and walnut salad

Double-baked old winchester soufflé with dandelion and walnut salad

Home Comforts
Yuki Sigura

Together with the salad, these fluffy delights make a full meal. I came across Old Winchester cheese while making the TV show; it proves you can always make delicious discoveries on your own doorstep.


Quantity Ingredient

For the soufflés

Quantity Ingredient
40g softened unsalted butter, plus more for the ramekins
40g plain flour, plus more to dust
350ml whole milk
125g old winchester or other mature hard cheese, grated
1 teaspoon dijon mustard
3 eggs, separated
sea salt
freshly ground black pepper

For the salad

Quantity Ingredient
110g caster sugar
110g walnut halves
flavourless vegetable oil, to deep-fry
110g dandelion leaves
chopped chives, to serve
3 tablespoons ‘house’ dressing, (see note)

For the glaze

Quantity Ingredient
250ml double cream
4 tablespoons kirsch
100g old winchester or other mature hard cheese, grated


  1. To make the soufflés, preheat the oven to 180°C. Rub the inside of four 150ml ramekins with the softened butter, then dust with flour and place in a high-sided oven tray.
  2. Melt the butter in a large saucepan over a medium heat, then add the flour and mix well. Cook over a low heat for two or three 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 added, then reduce the heat to very low and cook for a further two or three minutes.
  3. Add the cheese and mustard, then take off the heat and beat the egg yolks into the mixture. Season with salt and black pepper.
  4. In a clean, dry bowl, whisk the egg whites until they hold medium peaks, then fold the egg whites into the soufflé mixture. Divide the mixture between the soufflé dishes and put the ramekins in a roasting tin.
  5. Pour enough hot water from the kettle into the tin to reach halfway up the sides of the ramekins. Bake the soufflés for 15–20 minutes, or until they are risen and evenly coloured.
  6. Remove the ramekins from the tin and set aside for a few minutes, then run a knife around the edges of the soufflés and turn them out on to individual ovenproof dishes.
  7. Make the salad. Pour 110ml of water into a saucepan, add the sugar and bring to the boil. Simmer until the sugar has dissolved and the syrup has thickened slightly. Add the walnuts and cook for two or three minutes. Empty the pan on to a sheet of baking parchment placed on a baking sheet.
  8. Pour enough vegetable oil into a sauté pan to cover the bottom by 2cm and heat until just shimmering. Carefully place the walnuts a few at a time into the hot oil for a couple of minutes until golden brown. Drain on a sheet of baking parchment and leave to cool.
  9. 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 golden. Serve in their dishes, or transfer to plates.
  10. Put the dandelion leaves and chives into a bowl and toss in the dressing and nuts. Pile the salad on top of the soufflé and serve immediately.


  • These soufflés freeze really well and can be cooked from frozen with the sauce and the cheese on top (give them an extra five minutes in the oven).


  • To make the ‘house dressing’, place 1 egg yolk into a bowl along with 1 teaspoon of English mustard and 2 teaspoons of runny honey. Add 2 tablespoons of cider vinegar and whisk, then gradually add 150ml of vegetable oil, whisking all the time until thick and creamy.
James Martin
Saturday Kitchen
comfort food
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