Double-baked pecorino and walnut soufflés

Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4 and grease 6 x 150ml non-stick ramekins with butter. Bring the milk just to the boil, then immediately take off the heat.

• step 2

  Whizz the flour and 1 tbsp walnuts in a food processor.

• step 3

  Melt the butter with 2 tsp walnut oil in a medium saucepan. Stir in the flour for a minute, then take off the heat and very gradually whisk in the hot milk, until smooth. Put back on the hob over a low heat and cook, stirring, until the sauce thickens and comes to the boil.

• step 4

  Mix the thickened sauce, 85g of the pecorino and the egg yolks together in one bowl, and beat the egg whites to stiff peaks in another bowl.

• step 5

  Boil the kettle. Fold the egg whites through the cheese mixture – stirring in a spoonful first will help loosen the sauce. Fill each ramekin ²/3 full, then sit them in a deep roasting tin. Pour in boiling water to come halfway up the sides of the ramekins, then bake for 15-20 minutes until risen and just set. Lift the ramekins out of the tin and leave to cool for 5-10 minutes.

• step 6

  To serve, heat the oven to 220C/fan 200C/gas 7. Loosen the soufflés from their ramekins with a knife, then turn out into shallow individual baking dishes, or one big shallow tray. Drizzle some cream over each soufflé, sprinkle with the remaining cheese and top with the chopped walnuts. Bake for 10 minutes until puffed and golden.

• step 7

  Mix the pesto, vinegar and lemon, and spoon some over each soufflé as you serve. Serve with a few crisp salad leaves and crusty bread.