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Cheeseboard souffl & seasonal salad

Cheeseboard souffl & seasonal salad Recipe

  • 50g butter , plus extra for greasing
  • 25g plain flour , plus extra for dusting
  • 200ml milk
  • 300g leftover hard cheese , cut into chunks
  • 100ml double cream or crme frache
  • 4 eggs , separated
  • grating of nutmeg
  • pinch cayenne pepper
  • 110g bag salad leaves
  • 100g leftover blue or goat's cheese , crumbled
  • 50g leftover shelled nuts
  • 1 pear , sliced
  • 3 tbsp salad dessing (use your favourite), to serve
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