A St.Patrick’s Day Souffle – featuring a layer of wild seasonal greens followed by a creamy heart of goats cheese & roasted cashew nuts & finally topped with a fluffy golden hat – this edible Tricolour makes the perfect dish to enjoy on the 17th March!

WHAT YOU’LL NEED..

(Serves approx 4)

• 150g cashew nuts – roughly chopped & lightly roasted in frying pan.
• 5 large handfuls of Nettles &/ Three Cornered Leek – roughly chopped.
• 4 x eggs – separated.
• 50g butter plus extra for frying & greasing
• 50g plain flour
• 300ml milk (we use oat milk)
• 1 tsp mustard
• 1/2tsp turmeric
• 50g nutritional yeast flakes
• Salt & Pepper to taste.

St.Patrick’s Day Souffle – HOW TO MAKE..

1. Preheat your oven to 180deg C (fan) & grease 4 x small ramekins (if not can use one large dish).
2. Add 1 tbsp butter to a frying pan, once melted add the nettles &/three cornered leek & gently fry until just softened, season to taste. If you don’t have three cornered leek or wild garlic you can use 2 garlic cloves instead.
3. Add 50g butter to a small saucepan. Once melted add 50g flour & stir with a hand whisk until combined – approx 1min.
4. Add the milk gradually, whisking continuously until the mixture has thickened. Take off the heat & stir in the nutritional yeast, mustard, turmeric (for a beautiful golden colour) & season to taste. Then mix in the egg yolks.
5. Whisk the egg whites in a clean bowl until the mix holds it shape but not super stiff. Fold the whites into the yolk mix gently using a large metal spoon.
6. Finally to assemble the tricolour souffle! Add a layer of the greens to the base of each ramekin dish, dividing the mixture equally. Press down to flatten & then crumble/tear over a layer of goats cheese & chopped nuts before topping with the souffle mix. Make sure to only fill each ramekin 3/4 full to allow plenty of space for your souffle to rise.
7. Run a cutlery knife around the top sides of each ramekin (to help the mix rise) before placing carefully in the oven & leave for 20mins or so until well risen, lightly browned to the top with a slight wobble. Don’t be tempted to open the oven early to check on your souffles, they will collapse – heartbreak!
8. Remove from the oven & serve straight away!

I hope you enjoy making & munching on this St.Patrick’s Day Souffle! I always love seeing recipes in action so if you do have a go, tag me in any photos on our social media channels from Facebook to Instagram.

Want to join in person & feast on some more wild flavours? Book a foraging tour & fireside feast this Summer!