Twice-baked watercress and Roquefort soufflés
Makes 6 large or 8 small soufflés
Heat the milk with the onion slice in a saucepan until almost boiling. Remove from the heat and set aside to infuse for 20 minutes.
Preheat the oven to 200°C, gas mark 6. Generously grease the insides of six 200ml or eight 150ml heatproof ramekins or cups. Have a large bowl of iced water ready.
Put the watercress in a colander or sieve and slowly pour boiling water over. Drain then plunge the wilted cress into the iced water. Drain again, then wring out in a clean tea towel. Chop finely.
Melt the butter in a medium saucepan over a low heat. Add the flour and stir for a minute or so to create a paste (roux). Remove the onion then reheat the milk. Gradually whisk the milk into the roux, a small ladleful at a time at first, to create a smooth sauce. Simmer for a couple of minutes, stirring continuously with a wooden spoon.
Remove from the heat and stir in the mustard powder, nutmeg and 250g of the Roquefort with a generous seasoning of black pepper and a little salt. Beat in the egg yolks and the chopped watercress. In a clean bowl, whisk the egg whites until stiff. Gently fold into the soufflé base using a spatula or large metal spoon.
Divide the mixture between the ramekins, filling them almost to the top. Put the ramekins in a deep baking tray and pour in enough boiling water to reach halfway up their sides. Bake for 25 minutes, until the soufflés are well risen and turning golden. Set aside to cool (they will sink). Run a knife around the edges and turn out, then transfer to a baking dish large enough to hold them in a single layer. At this point, the soufflés can be chilled for up to 48 hours.
When you are ready to serve, preheat the oven to 200°C, gas mark 6. Spoon a little cream over each soufflé and bake for 10 minutes or so, until puffed up and bubbling. Grill the prosciutto or bacon until crisp.
Toss the lamb’s lettuce with the green beans, peas, broad beans, mint, lemon juice and olive oil. Scatter the remaining Roquefort over the hot soufflés, top with the crisp prosciutto or bacon and serve straightaway alongside the salad. with salt and pepper and stir in 3 tablespoons of the olive oil and the rosemary. This amount of batter will make up to 12 socca.
Heat enough oil to form a film over the base of a frying pan and fry the artichokes until deeply golden. Remove from the heat, stir in the chickpeas and season well. Toss with the lemon peel, lemon juice, parsley and the remaining tablespoon of olive oil.
To make the socca, set the oven to a low temperature. Place a couple of small frying pans (around 12cm diameter) over a medium-high heat and add a generous tablespoon of oil to each. Once the pans are very hot, add a small ladleful of batter to each. Cook for 1-2 minutes until golden underneath and bubbling at the edges. Carefully turn over with a palette knife and cook until the second side is golden. Flip onto a plate and keep warm in the oven until all the batter is used.
Top each hot socca with a pile of the artichoke mixture and serve straightaway.