Paul Hollywood’s Twice-baked Stilton Soufflés with Lavash Crackers recipe - The Great British Bake O

Ingredients

• 50g plain flour
• 25g wholemeal flour
• ½ tsp salt
• 1 tbsp olive oil
• 1 tbsp golden linseeds
• 1 tbsp sesame seeds
• 1 tsp fennel seeds
• pinch of sea salt flakes
• 100g unsalted butter
• 100g plain flour
• 600ml whole milk
• 40g Parmesan, finely grated
• 1 tbsp Dijon mustard
• 2 tbsp finely chopped chives
• 2 tbsp finely chopped thyme leaves
• 4 large eggs, separated, plus 1 large egg white (yolk reserved separately)
• 100g Stilton, crumbled
• freshly ground black pepper, to taste
• freshly grated nutmeg, to taste
• mixed microgreens (such as red vein sorrel, micro thyme, red amaranth and mizuna), to serve
• 80ml double cream
• 1 egg yolk, from the separated egg