Goats’ Cheese and Hazelnut Soufflé

This soufflé – like all soufflés – can be prepared, with the egg whites whisked and folded into the mixture and the dish covered with clingfilm, three or four hours before you want to cook it. The soufflé mixture comes to no harm, and rises as beautifully as if you had whisked the egg whites at the last minute, as I always used to do until this invaluable tip was given to me by my great friend Char Hunt.