Weigh out all the ingredients first. Separate the egg yolks from the whites. Butter a large souffle dish or 6 small ones. Sprinkle the bottom with dried breadcrumbs (this makes the bottom crunchy and helps it to not stick). Heat the oven to 200°C (400°F).

Melt the butter in a large saucepan over a medium heat. When it has melted add the flour all at once and stir with a whisk for two minutes.

Add the paprika and nutmeg.

Add the milk and wine and whisk constantly until the mixture thickens to the consistency of custard. Add the parmesan cheese.

Take it off the heat and leave it to cool for 2 - 3 minutes.

Whisk the egg yolks and salt together, then add them to the bechamel (yes, you've done the heardest bit!) and whisk them together.

Beat the egg whites until they are stiff (when you take the beaters out the whites should stand up in peaks).

Now use a wooden spoon. Take 1 spoonful of the whites and stir them into the bechamel. Gently fold the rest of the whites into the mixture.

Crumble or cut the goat cheese into small pieces (depending on how hard it is). Stir it gently into the mixture.

Chop or crush the pistachio nuts into tiny pieces. Add 3/4 of the pistachios and stir them in. Pour the batter into the already prepared souffle dish(es).

Sprinkle the rest of the pistachios on the top of the souffle.

Put in the oven and turn the temperature down to 170°C (375°F).

Bake one large souffle for 45 - 55 minutes and small souffles for 12 -15 minutes. Don't open the oven for the first half of the cooking!

Serve IMMEDIATELY!