Twice-baked goat's cheese soufflés with spinach & walnut salad

Preheat the oven to 180C. Grease six 1 cup (250ml) ramekins.

Melt the butter in a small saucepan over medium-low heat for about 1 minute until foaming. Remove from the heat, then stir in the flour with a wooden spoon until well combined. Return pan to medium-low heat and stir constantly for 1 minute until a smooth paste.

Gradually add the hot milk, stirring constantly for 2 minutes, until smooth. Bring to the boil, then pour into a large bowl.

Add the goat's cheese and paprika, then season with salt and pepper and stir until smooth. Using a balloon whisk, beat in the egg yolks, one at a time.

In a separate bowl, whisk eggwhites with an electric beater to soft peaks. Using a large metal spoon, gently fold one-third of the eggwhites into the cheese mixture (trying not to lose too much volume). Gently fold in another third of the eggwhites, then finally fold in the remainder.

Fill each ramekin with the mixture so that it is three-quarters full. Place in a roasting pan and fill the pan with enough boiling water to come halfway up the sides of the moulds. Bake on the middle shelf of the oven for 20 minutes or until golden and risen, then remove from pan and cool.

Increase the oven to 220C. Line a tray with baking paper. Run a knife around the edges of the soufflés and invert them onto the tray. Pour about 1 tablespoon cream over the top of each, scatter with the parmesan, then bake for 8-10 minutes until cheese is golden and the cream is bubbling.

Meanwhile, for the salad, whisk the vinegar, oil and mustard in a bowl, then season. Toss the spinach in the dressing, then add nuts. Serve soufflés with salad.