An antique French ticking covers the banquette in Fiona Ward-Jackson’s kitchen-dining room; the room is lit by large nineteenth-century windows. THIS PAGE Fiona starts with Roquefort and walnut souffles. Walnuts are dry-fried and then chopped finely; Parmesan is grated into breadcrumbs, the walnuts are added and the mixture is used to coat the buttered insides of the ramekins, and is sprinkled on top of the souffles. The green pesto accompanying the warm souffles is served in an elegant sauce boat
1 teaspoon lemon juice
Salt and freshly ground black pepper
To make the pesto, blend the walnuts, spring onions, garlic and parsley in a food processor. Gradually add the oil until it is a thick, soupy consistency. Add the lemon juice, and salt and pepperto taste.
Preheat the oven to 190°Cgas mark 5. Grease six 150ml ramekins. To make the souffle, dry-fry the walnuts, then chop finely; mix with the breadcrumbs and Parmesan. Coatthe insides of the ramekins with this mixture, reserving a little to sprinkle on top. Melt the butter and stir in the flour to make a roux, then gradually whisk in the milk to form a smooth white sauce. Simmer for a few minutes, stirring. Allow to cool slightly. Beat in the cheese and the egg yolks. Whisk all 4 egg whites until stiff, and fold in. Divide the mixture between the ramekins and sprinkle the remaining walnut mixture on top. Bake in a bain-marie for 15-20 minutes until well risen, golden and firm to the touch.
Serve the souffles in their ramekins with the walnut and parsley pesto.
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