• 125ml milk
• 125ml water
• 80g butter, diced
• 125g plain flour
• pinch of sea salt
• 2 eggs, beaten
• 75g Stilton, crumbled
• berries, to serve
1. Pour the milk and water into a pan and add the butter. Warm over a low heat until the butter melts. Meanwhile, sift the flour and salt into a bowl.
2. Once the butter has melted, increase the heat and bring to a boil. As soon as the liquid starts to bubble, turn off the heat and tip in the flour and salt all at once. Beat the mixture quickly with a wooden spoon until it forms a paste that comes away from the sides of the pan. Tip into a bowl and then cool.
3. Transfer the pastry to a food processor, add the eggs and cheese and blend until smooth. (The pastry can be wrapped and chilled for up to 24 hours.)
4. Preheat the oven to 180°C/gas 4. Spoon the pastry into a piping bag fitted and pipe walnut-sized mounds onto a non-stick baking sheet. Dab down the tips of each mound with a dampened finger. Bake for 18–20 minutes, or until golden brown.
5. Let the gougères cool slightly for a few minutes, then serve.
Christmas by Gordon Ramsay (Quadrille £15, Photography: Chris Terry)