“The flavours of the festive season are found in this recipe from James McIntosh, Home Economist, who demonstrates for Aga around the country. Stilton and walnut soufflé is from his new book, ‘mix’. James says a soufflé is quick, easy and satisfying as a starter, main or just to eat on its own.”

Ingredients
Serves 4-6

•    20g (¾ oz) butter, melted
•    20g (¾ oz) finely grated parmesan, for coating
•    50g (1¾ oz) butter
•    50g (1¾ oz) plain flour
•    500ml (18 fl oz) milk
•    100g (3½ oz) Stilton cheese, grated
•    25g (1 oz) walnuts, chopped
•    6 eggs, separated


Method

Prepare a large soufflé dish. Grease the inside with melted butter and cover the inside of the dish with the parmesan.

Melt the butter in a pan and add the flour. Cook for a few moments until sandy in colour. Remove from the heat. Add the milk a little at a time, mixing between each addition. Add the cheese, walnuts and egg yolks and mix well. Heat gently until thickened.

Whisk the egg whites until light and fluffy in a grease free bowl and then gently fold into the cheese mixture. Pour into the soufflé dish.

2, 3 and 4 oven Aga: Cook for 20-25minutes in the roasting oven on top of a grid shelf on the 4th set of runners down.

Serve immediately.

Conventional cooking: Cook on the hob then place the dish in an oven 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 for 20-25 minutes.

Tip: Divide the mixture between ramekin dishes for a starter to the meal.