Instructions: 1. Preheat the oven to 200 c / 400 f / Gas Mark 6. Bake the tomatoes for 6 - 10 minutes. When the tomatoes are cool enough to handle, core and peel off their skins. Reduce the oven temperature to 190 c / 375 f and grease 12 small muffin tins.

Popovers

2. Whisk together the eggs, milk and water. Add the flour, salt, chilli and cayenne. Whisk until combined, ignoring any lumps.

3. Spoon half the mixture into the tins, sprinkle half of the cheese over the top and divide the rest of the batter among the tins. Top with the remaining cheese, bake for 25 minutes in the middle of the oven, until firm. Cut small slits in the top of each and return to the oven for a further 5 - 10 minutes or until golden.

4. While the popovers are cooking, finish the tomato sauce. Roughly puree the tomatoes in a food processor. Heat the oil in a frying pan and gently saute the onions until soft and translucent. Add the pureed tomatoes and cook until they have thickened and the excess liquid has evaporated. Taste and season with salt, freshly ground black pepper and the sugar. Add the spring onions, chilli pepper, coriander and lemon juice to the tomatoes and mix together well.

5. Serve 2 to 3 popovers to each person with the chunky sauce, for a perfect starter or light snack.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.