Domini Kemp’s favourites: Gruyere puffs

Make a béchamel by melting the butter in a saucepan, adding the flour and cooking out for a couple of minutes. Add the milk gradually, whisking away, and then add the cheese.

Mix the hell out of it and take off the heat. Let it cool slightly, and then beat in the mustard and egg yolks. Season well and then pour into a baking tray that you have lined with loads of cling film. Cool fully then chill for a few hours.

Remove the slab of béchamel onto a board and cut into small rectangles. Then set up a conveyor belt and, working quickly, flour, egg bath and crumb them and place on a tray.

You can freeze them at this stage or chill for an hour. Then to cook, heat up oil in a small saucepan and cook for a minute or two until golden brown. They sometimes burst or ooze a bit, but who cares? They are pretty hardy.

Season well with coarse sea salt and serve with a glass of something cool and delicious.

Possibly champagne.