Dorset-based chef Lesley Waters is urging people to sign up to this autumn’s biggest foodie event – the Great Wessex Dinner on Saturday, October 4.

The mammoth fundraiser asks people to host a dinner party to raise money for two children’s hospices – Julia’s House, of which Lesley is a patron – plus Naomi House and Jacksplace.

Here, Lesley provides some inspiration for the starter course with her recipe for rich cheese soufflés with an apple and celery salad. These double baked soufflés can be cooked several hours in advance and then re-baked just before serving.

Rich Cheese Soufflés with an Apple and Celery Salad

Serves 6

For the soufflés:

  • 300ml (1/2 pint) milk
  • 1 sliced onion
  • pinch nutmeg
  • 1 bay leaf
  • 45g (1 1/2oz) butter
  • 45g (1 1/2oz) plain flour
  • 1 teaspoon grainy mustard
  • 55g (2oz) mature cheddar cheese, grated
  • 55g (2oz) hard goat’s cheese, grated
  • 3 large eggs, separated
  • 200ml (1/3 pint) double cream
  • salt and freshly ground black pepper

For the salad:

  • 6 stalks celery, sliced on the diagonal
  • 1 small red onion, finely chopped
  • 2 Cox’s apples, cored and roughly chopped
  • juice 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 85g (3oz) watercress, washed
  • salt and freshly ground black pepper

Preheat the oven to 180C / 350F / gas mark 4.

Place the milk, onion, nutmeg and bay leaf in a saucepan and gently heat. Remove the pan from the heat and set to one side to infuse for 30 minutes then remove the onion and bay leaf.

In a second saucepan, melt the butter. Stir in the flour and gently cook for 30 seconds. Remove the pan from the heat and gradually whisk in the milk until smooth. Return the pan to the heat and stir until the sauce boils and thickens.

Remove the pan from the heat and stir in the grainy mustard, three quarters of the cheese and the egg yolks. Season well. Generously butter 6 ramekins. In a large bowl, whisk the egg whites until stiff. Carefully fold the whisked whites into the cheese mixture and fill each ramekin until two-thirds full.

Place the ramekins in a roasting tin of boiling water and bake in the oven for 15-20 minutes or until the mixture is cooked. Remove the ramekins from the roasting tin and allow to cool.

When ready to serve, preheat the oven to Gas Mark 7, 425F, 220C. Loosen the soufflé edges with a knife and turn out, upside down, into a shallow ovenproof dish. Sprinkle with the remaining cheese and pour over the cream.

Place in the oven for approximately 10 to 12 minutes until the soufflés are puffed and golden.

To make the salad, simply toss all the ingredients together and season. Serve the soufflés at once with a spoonful of celery and apple salad.