(cont)

Pinch Cayenne pepper
125g Roquefort cheese (broken inTO pieces)
1tsp English mustard
125g Good mature cheddar (grated) 
5 Eggs separated
250ml Double cream
100g Shelled walnuts
4 Sticks of celery (cut into small pieces)
A little salt & pepper

Stage one
(Can be prepared up to a day in advance)
To start with butter 8 medium size ramekins or even 8 oven proof teacups will do, but please not from your best China service!
Heat your milk together with the half onion, nutmeg, cayenne pepper & mustard, when the milk boils put to one side & remove the onion. In the mean time pre-heat the oven to180c/350f/gas mark 4.

Melt the butter in a saucepan and add the flour, gradually add the heated milk until smooth, make sure that the sauce boils & thickens.
Remove from the heat and add the mature cheddar cheese and lastly the five egg yolks. Season with salt & pepper.

Whisk the egg whites until stiff and fold into the cheese mixture.
Spoon into your ramekins or teacups filling to around two-thirds full and stand these containers in a roasting tin half filled with hot water. Cook for around 15-20 minutes until golden brown and set, I prefer to over cook them at this point as they tend not to sink as much.
Allow to sink & cool.

Remove from the ramekins or teacups with a knife run around the soufflés to loosen them, turn them out on to your hand & place on a tray wrapped with cling film in the refrigerator for up to a day before you intend to use them. 

Stage two
(Twenty five minutes before serving)
Place the cut up celery into a pan of boiling salted water and cook for around four to five minutes, drain and divide in to eight-oven proof serving dishes, together with the walnuts.
Season with salt & ground black pepper. Place the soufflés on top of the cooked celery & walnuts & cover each soufflé with the double cream, coating them completely. Cover with the Roquefort cheese & further season with salt & pepper.