Dolcelatte and Parma Ham Gougeres

Oh baby its cold outside, so the idea of steaming hot cheese puffs is even more enticing than normal. The snow is falling thick and fast, the temperature is plummeting and warming food is definitely the order of the (very chilly) day. The best part is, they freeze well so I can make a huge batch and keep some to serve during the party season. These are usually made with gruyere but I wanted something just a little deeper in flavour and chunkier in texture. Using a stronger blue cheese, a gorgonzola or roquefort gives a great result but if you do, I wouldn't bother with the ham as the delicate flavour is overpowered.

Dolcelatte and Parma Ham Gougeres

250 ml whole milk

125g butter

salt and pepper

100g plain flour

3 large eggs

100g dolcelatte (or other mild blue cheese), crumbled

50g Parma Ham

Heat the oven to 220C/Gas 7.

Heat the milk, butter and a few grindings of salt and pepper in a saucepan until the butter has melted. Add the flour and whisk until the mixture starts to come away from the sides of the pan. Remove from the heat and add the eggs and cheese. Beat until smooth and shiny. Snip the Parma ham into little shreds and stir through the batter.

Using two teaspoons, place dollops of the batter onto a baking tray and bake in the hot oven for around 10 minutes until light and golden.

Serve immediately or allow to cool and freeze.