Baked Cheese Soufflé with an Apple, Celery and Candied Walnut Salad

​Come join me from the comfort of your own kitchen to learn new skills and cook some delicious, fuss-free food. You can ask questions and get feedback right there and then. The aim of the classes is to focus on the techniques behind the dish and build out your culinary confidence with the help of a professional chef in your home.

​In this class I will show you the secrets to making an amazing light cheese soufflé as well as a beautiful salad of apple, blue cheese and spiced candied walnuts - the perfect recipe for impressing friends and family. Soufflés are notorious for being tricky but I want to show you how they are actually a wonderfully simple and economical dish that you can whip up any day of the week!

​Read through all required ingredients/equipment before purchasing (some items can be easily substituted or omitted altogether).

​Equipment:

​48oz/1.4 litre ceramic ramekin or 7 inch cake tin with high sides 1 small saucepan 1 spatula/metal spoon 1 large metal bowl 1 whisk 1 baking tray 1 sheet parchment paper 1 chopping board 1 sharp knife

​Ingredients:

​Butter Plain Flour Cheese - strong Cheddar, Blue (optional) and a little Parmesan Milk Eggs Cayenne (optional) Mustard Chicory - or your favourite bitter leaf Celery Apple Lemon Chives (optional) Olive Oil Sugar Salt Pepper