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Double Baked Blue Cheese, Bacon & Walnut Soufflé
The Field magazine was founded back in 1853 for lovers of shooting, hunting, fishing and all things great about the countryside. Philippa is the cookery writer for The Field. She travels the world, working as a private chef, cooking for lots of shoots, estates, fishing and stalking parties.
Philippa has created this delicious recipe for The Field's cookery section of the magazine. They have very kindly let us share this recipe with you... so get cooking!
(Philippa actually comes from Dorset so used
Dorset Blue Vinny when creating this fab recipe..!)
Don't forget to take a photo if you try this recipe and send it to us for a chance to win free cheese!!
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