James Martin served up a tasty double-baked soufflé on Saturday Kitchen.

The ingredients for the soufflés are: 40g softened butter, plus extra for buttering, 40g plain flour, plus extra for flouring, 350ml milk, 125g hard cheese (such as Old Winchester orLincolnshire poacher), grated, 1 tsp Dijon mustard, 3 free-range eggs, separated and salt and black pepper.

For the glaze: 250ml double cream, 4 tbsp kirsch and 100g hard cheese (such as Old Winchester or Lincolnshire poacher), grated.

For the salad: 110g caster sugar, 110g walnut halves, vegetable oil, for deep frying, 50g dandelion leaves, 50g rocket leaves, small handful chives, chopped and 3 tbsp French dressing.