Olive and Tomato Cheese Puffs

Preheat the oven to 220°C (200 fan) | 425°F | gas 7.

Place the flour in a bowl with the salt, pepper, oregano and cayenne.

Add the milk and butter to a large pan and bring to the boil. When the butter melts, reduce the heat and tip in the seasoned flour. Stir quickly and vigorously with a wooden spoon, beating until the dough starts to come away from the sides of the pan and form a ball.

Remove the pan from the heat and tip into a large mixer bowl. Beat at a medium speed for 1 minute, then beat in 1 egg and the egg white. Beat until completely absorbed. Add the remaining eggs one at a time, beating until each one is absorbed before adding the next. The dough should be shiny and satin-like. Beat in the cheeses.

Fill a piping bag with the mixture and use to pipe onto ungreased baking trays. Alternatively simply drop teaspoonfuls of the mixture onto the sheets, keeping them roughly the same size, a few centimeters apart.

Lightly press a tomato slice, a few chopped olives and basil into the centre of each one. Whisk the remaining egg yolk with the extra 2 tbsp of milk and lightly brush the gougeres.