Roquefort and Walnut Souffle

Preheat the oven to 200°C (180°C fan). Generously butter four 200ml ramekins using upward strokes on the sides to encourage the rise. Combine the grated Parmesan and half the chopped walnuts, then coat the interior of each ramekin with the mixture, tapping out any excess. Chill the ramekins in the freezer while you prepare the base.

Melt 30g butter in a medium saucepan over medium heat until foaming subsides. Add the flour and whisk continuously for 90 seconds until the roux turns pale golden and smells faintly nutty.

Remove the pan from the heat and pour in the milk in a steady stream, whisking vigorously to prevent lumps. Return to medium heat and whisk constantly for 3–4 minutes until the bechamel is thick enough to coat the back of a spoon and pulls away slightly from the sides.

Remove the pan from the heat and immediately add the crumbled Roquefort, mustard, nutmeg, salt and pepper. Stir until the cheese is completely melted and the base is smooth.

Allow the base to cool for 2 minutes, then beat in the egg yolks one at a time, stirring vigorously after each addition until fully incorporated. Transfer to a large bowl.

In a clean, grease-free bowl, beat the 5 egg whites with the cream of tartar using an electric mixer on medium speed until foamy, then increase to high and beat until firm, glossy peaks form — the whites should hold their shape but not appear dry or clumping, about 3–4 minutes.

Fold one large spoonful of egg white into the Roquefort base to loosen it, using a wide spatula.

Add the remaining whites in two additions, folding gently in large arcs from the bottom up until just combined with a few faint white streaks remaining — do not overmix.

Divide the mixture evenly among the chilled ramekins, filling to within 1cm of the rim. Run your thumb around the inner rim of each ramekin to create a shallow groove, which encourages a straight, even rise. Scatter the remaining chopped walnuts over the tops.

Place the ramekins on a baking tray and transfer to the centre of the oven. Bake for 11–13 minutes until the souffles have risen 3–4cm above the rim, the tops are deep golden brown, and the centres have a very slight wobble when the tray is gently nudged. Serve immediately.