Mushroom Gougère

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300ml/1/2 pint/1 1/4 cups water

115g/4 oz margerine

150g/ 5 oz plain flour

4 eggs

115g/4 oz Gruyère or Cheddar cheese

1 tsp Dijon mustard

salt and freshly ground black pepper

For the filling

1/2 400g/14 oz can tomatoes

1 tbsp sunflower oil

15g margerine

1 onion, chopped

115g/4 oz mushrooms, halved

1 small cauliflower, broken into small florets

sprig of thyme

salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/ Gas 6

Butter a large ovenproof dish. Place the water and butter together in a large saucepan and heat until the butter has melted. Remove from the heat and add all the flour at once. Beat well with a wooden spoon for about 30 seconds until smooth. Allow to cool slightly.

Beat in the eggs, one at a time, and continue beating until the mixture is thick and glossy.Stir in the cheese and mustard and season with salt and black pepper. Spread the mixture around the sides of the ovenproof dish, leaving a hollow in the centre for the filling.

To make the filling, purée the tomatoes and then pour into a measuring jug.Add enough water to make up to 300ml/1/2 pint/1 1/4 cups of liquid.

Heat the oil and butter in a flameproof casserole and fry the onion for about 3-4 minutes until they begin to be flecked with brown. Add the cauliflower florets and stir-fry for 1 minute.

Add the tomato liquid, thyme and seasoning. Cook, uncovered, over a gentle heat for about 5 minutes until the cauliflower is only just tender.

Spoon the mixture into the hollow in the ovenproof dish, adding all the liquid. Bake for about 35-40 minutes, until the pastry is well risen and golden brown.

Filling can also be made with:

1 small onion

1 carrot, coarsley grated

225g/8 oz mushrooms

40g/3 tbsp margerine

1 tsp mild curry paste

2 tbsp plain flour

300ml/1/2 pint/1 1/4 cups milk

2 tbsp fresh parsley

salt and ground black pepper

(2 tbsp flacked almonds)