These may not be prettiest finger snacks in the world, but they are certainly one of the tastier. Like a sort of savoury profiterole, they’re crunchy on the outside, soft and fluffy on the inside, cheesey, mustardy, parsnippy, and incredibly moreish, going very well with slices of fresh apple, or indeed an apple chutney.

100mls water

40g unsalted butter

½ tsp salt

100g strong white bread flour

12g Coleman's English mustard powder

½ tsp sumac

3 medium eggs

100g parsnip, peeled and grated

125g good quality Dolce Latte Piquante (we’ve been using the Galbani one from Waitrose), broken into pea sized lumps

• Mix the flour, mustard powder and sumac. Put the water and butter in a saucepan with the salt and bring to a boil. Just as it starts to boil, turn the heat down low and stir the flour mixture in, beating well with a wooden spoon until it forms a ball of dough that leaves the sides of the pan. Remove from the heat, allow to cool for 5 minutes

• Beat the eggs into the cooled mix one by one till you have a nice smooth dough. Stir in the grated parsnip, and the cheese

• Turn your oven up to 220C. Put a sheet of non-stick paper or silicon on a baking tray, then spoon dessertspoons full of the mix onto the sheet, forming blobs about half the size of a golf ball. Bake for 15 minutes, and serve hot. They will keep in the fridge for a day or to, but take them out well in advance so they're at least at room temperature