Simon Rimmer served up gougeres with bacon and a mustard dip on Sunday Brunch.

The ingredients are: 125ml water, 125ml milk, 100g butter, 1 tsp sea salt, 125g flour, 4 eggs, 75g grated Gruyere – plus 25g more to sprinkle on top and 1 tsp freshly grated nutmeg.

For the sauce: 125g mayo, 75g crème fraiche, 30g Dijon, 1 tsp smoked paprika and 100g smoked streaky bacon grilled until very crispy.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.