James Martin makes an old Winchester double-baked soufflé with dandelion and walnut salad on today’s episode of James Martin: Home Comforts.

James says about his dish: “These cheese soufflés are paired perfectly with a dandelion and caramelised walnut salad – perfect as a dinner party starter.”

James’ cheese soufflé uses Old Winchester, a nutty tasting hard cheese which can be used as a vegetarian alternative to Italian hard cheeses.”

The full ingredients for the soufflés are: 125g Unsalted butter, plus extra melted butter, 150g leeks, white part only, 75g plain flour, 350ml warm milk, 125g Coverdale cheese (or Wensleydale), 2 tsp Dijon mustard, 2 tsp chopped fresh thyme leaves, 3 free-range eggs, separated.

For the glaze: 125ml Double cream, 30g parmesan cheese, 25g Coverdale cheese (or Wenslydale), 2 free-range egg yolks.

For the salad: Vegetable oil, 110g caster sugar, 110ml water, 110g walnut halves, 10 baby leeks, 110g dandelion leaves, 1 tsp Dijon mustard, 1 tbsp white wine vinegar, 3 tbsp extra virgin olive oil.

See how James makes his old Winchester double-baked cheese soufflé with dandelion and walnut salad dish in this BBC video: