Twice-baked stilton, watercress and walnut soufflés recipe
Impress your guests with elegant Twice-baked Stilton, watercress and walnut soufflés—perfect for special occasions and easy to prepare ahead.
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Ingredients
- 300ml semi-skimmed milk
- 1 celery stick, roughly chopped
- 25g unsalted butter, plus extra for greasing
- 25g plain flour
- 2 tsp English mustard
- 4 medium free-range eggs, separated
- 175g stilton, crumbled
- 50g walnuts, roughly chopped
- 50g watercress leaves, plus extra to serve
- Caramelised onion chutney to serve (optional)
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