Cheese and leek double-baked soufflé with dandelion and walnut salad

These cheese soufflés are paired perfectly with a dandelion and caramelised walnut salad – perfect as a dinner party starter. Ingredients For the soufflés 125g/4½oz unsalted butter, plus extra melted butter 150g/5oz leeks, white part …

Old Winchester double-baked soufflé with dandelion and walnut salad

James’ cheese soufflé uses Old Winchester, a nutty tasting hard cheese which can be used as a vegetarian alternative to Italian hard cheeses. Equipment and preparation: for this recipe you need four ramekins or soufflé …