Lancashire cheese and walnut souffle

Method

1. Preheat the oven to 200C/gas 6. Butter the inside of 4 individual soufflé dishes and dust them with flour.

2. Melt the 50g of butter in a saucepan. Tip in flour and cook over a low heat for 2-3 minutes.

3. Bring the milk to the boil, then pour into the butter and flour and beat thoroughly until absolutely smooth. Cook over low heat again for about 1 minute.

4. Beat in the egg yolks one at a time, then beat in all but 1 tablespoon of the cheese, the horseradish and Worcestershire sauce. Season with salt and pepper.

5. Add a pinch of salt to egg whites and beat until very stiff. Fold a third of the egg white carefully into the cheese mixture, then fold in the rest.

6. Half fill the soufflé dishes and put a pickled walnut in each one. Spoon the rest of the soufflé mixture into the dishes and sprinkle the remaining cheese on top.

7. Bake in the oven for 12-15 minutes until risen and golden. Serve immediately.