We served this delicious souffle at the first of our Suppliers' Storytime lunches last week. Catherine Temple, maker of Norfolk's most famous cheese, including Copys Cloud, Gurney's Gold, Wells Alpine, and the cheese used in this recipe, Binham Blue, joined us to tell the story behind her fabulous produce. Guests then enjoyed a cheese feast for lunch.
Serve this show-stopping dessert immediately from the oven, before the ice cream melts, and wow everybody!
A tasty Winter dish of roasted pheasant breast, served with pan fried cabbage, bacon and chestnuts with a sherry and cream sauce.
Spring is here, and confirmation can be found with the first asparagus appearing this week. To celebrate, why not cook this delicious dish?