These twice-baked soufflés would make a stunning starter, or a sophisticated light lunch served with a side salad. You can prepare them in advance and then bake for the second time just before serving.
First, make the crackers. Heat the oven to 220°C/200°C fan/425°F/Gas 7.
Mix the flours and the ½ teaspoon of salt together in a bowl and add the olive oil. Add enough water to make a stiff dough, then tip out the dough onto a floured work surface and roll out until paper thin. Cut the dough into 12 even triangles and place these on the lined baking sheet.
Mix the seeds and sea salt in a bowl. Brush the dough lightly with water and sprinkle with the seed. Bake for 5–7 minutes, until pale brown and crisp and set aside while you make the soufflés.
Reduce the oven to 200°C/180°C fan/400°F/Gas 6.
Melt the butter in a large pan over a medium heat and add the flour. Mix well to combine and cook out the flour for 5 minutes, stirring continuously.
While the flour and butter are cooking out, in a separate pan, heat the milk over a medium heat. Once steaming, but not boiling, gradually whisk the hot milk into the flour and butter mixture, adding a little at a time, until you have a thick, smooth consistency.
Reduce the heat to low and stir in the Parmesan, mustard, chives and thyme, then remove from the heat and leave to cool for 5 minutes. Then, beat in the 4 large egg yolks and mix in the Stilton. Add the salt, and season with the pepper and nutmeg, then transfer to a large bowl.
In a separate large, clean bowl, use a hand-held electric whisk to whisk all 5 of the egg whites to stiff peaks. Stir one large spoonful into the cheese mixture, then gently fold in the rest.
Spoon the mixture into the prepared moulds, filling until the mixture reaches about 5mm from the top. Use a sharp knife to run around the inside edge of the soufflés, then place in a roasting tin.
Place the roasting tin on the middle shelf of the oven and pour boiling water into the tin to reach halfway up the sides of the moulds. Bake the soufflés for 17–20 minutes, until they are risen and golden. Remove from the oven, take the soufflés out of the roasting tin and allow to cool for 10 minutes.
Gently run a knife around the edge of each mould to release the soufflés, then turn out onto the lined, lipped tray and set aside. Increase oven again to 220°C/200°C fan/425°F/Gas 7.
To make the glaze, whisk the cream, half the Parmesan and the egg yolk until combined. Pour the glaze over each of the soufflés and sprinkle with the remaining Parmesan. Bake the soufflés again, this time for 8–10 minutes, until golden.
Remove the soufflés from the tray with a palette knife and transfer to a serving platter. Top each soufflé with a few microgreens and place 1 lavash cracker on either side, leaning to form a point. Serve immediately.