Vegetable Gougere

Sauce:
2 teaspoons olive oil
1 onion, peeled and chopped
100 g/4 oz celery, chopped
1 green pepper, cored, desceded and chopped
1 small cauliflower, cut into small florets
1 clove garlic, peeled and crushed
1 x 400 g/14 oz can tomatoes
salt
freshly ground black pepper
2 bay leaves
Choux paste:
150 nil/1/4 pint water
50 g/2 oz polyunsaturated margarine
65 g/21/2 oz plain wholemeal flour
salt
freshly ground black pepper
2 eggs, beaten
Topping:
50 g/2 oz Cheddar cheese, grated
25 g/1 oz fresh wholemeal breadertimbs
20 g/3/4 oz walnuts, chopped

To make the sauce, heat the oil in a pan and saute the onion, celery and pepper for 3 minutes. Add the cauliflower and garlic and cook for a further 3 minutes. Stir in the tomatoes with their juice, salt and pepper and the bay leaves. Bring to the boil, cover and simmer for 20 to 25 minutes.

Meanwhile, preheat the oven to moderately hot (200 °C/400 °F, Gas Mark 6).

To make the choux paste, place the water and margarine in a pan and bring to the boil. Remove from the heat and quickly add all the flour, beating well with a wooden spoon until the mixture leaves the sides of the pan clean. Cool slightly. Add a little salt and pepper to the eggs, then gradually beat into the flour mixture, blending well. Spoon the choux pastry around the edge of a greased, ovenproof, 23 cm/9 inch flan dish. Remove the bay leaves front the vegetable sauce and spoon into the centre of the pastry.

For the topping, mix together the cheese, breadcrumbs and walnuts then spoon Over the vegetables. Cook in the oven for 30 to 40 minutes until well risen and bubbling.

SERVES 4