Method
- Preheat the oven to 220 degrees celcius (Gas Mark 7). Grease a baking sheet. Sift the flour, mustard powder and a pinch of salt on to a sheet of greaseproof paper. Bring the butter and 150ml water to the boil. Tip in the flour, remove from the heat and beat to a smooth thick paste. Beat in 85g of the cheese. Leave to cool for 5 minutes.
-Gradually beat the eggs into the paste, then stir in the herbs. Drop spoonfuls on to the baking sheet cpaced slightly apart, to form a 20cm ring. Sprinkle over the remaining cheese.
-Bake for 25-30 mintues until puffed up and crisp. Meanwhile, put the tomato sauce ingredients (the bottom four on the ingredients list) in a small pan. Season. Bring to the boil, stirring, then simmer for 10 minutes until thickened. Cut the puff into wedges. Serve with the sauce and broccoli or leeks.
