Goats’ cheese, pea and asparagus souffle   Print Serves: 6 Ingredients 50g butter 30g walnuts, crushed 300g British asparagus 200g peas 200ml whole milk 2 tbsp flour 3 eggs 100g goats’ cheese – Moz Murphy, owner of grate Newcastle recommends Ticklemore sea salt and freshly ground black pepper Method Preheat the oven to 200C/Gas 6. Melt half the butter and use it to brush the inside of 6 ramekins. Sprinkle the walnuts into the ramekins and tap around the edge … Continue reading Goats’ cheese, pea and asparagus souffle