Gougères with pineapple chilli jam

Method

1. To make the pineapple jam, coarsely grate the pineapple into a small pan (including the juice), then add the rest of the ingredients. Bring to the boil, then turn the heat down and simmer for 20-25 minutes. Leave to cool, then transfer to a clean jar or container and keep in the fridge until needed.
2. To make the gougéres, put the milk, 65ml water and butter in a pan over a medium heat and simmer until the butter has melted. Add a pinch of salt, then stir in the flour and beat until smooth, shiny and coming away from the sides of the pan (about 2 minutes). Remove from the heat, then beat in the eggs (this takes a few minutes and a bit of elbow grease so be patient), followed by most of the grated cheese (save a handful for the top). Transfer to the piping bag.
3. Heat the oven to 170°C fan/gas 5 and line a large baking tray with baking paper. Pipe the mixture onto the tray, aiming for blobs around 3cm in size and leaving gaps in between as they will expand in the oven (you may need 2 trays). Wet the end of your finger with water then smooth the top of each gougère, sprinkling them with a little leftover cheese. Put in the oven for 10-12 minutes, ensuring you don’t open the oven door during this time.
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5. Finish with half a teaspoon of jam on top and serve either straight away or at room temperature, with an extra flourish of grated cheese (if you like).