Feta Choux Puffs

1 Preheat the oven to moderately hot 200°C (400°F/Gas 6). Toast the cumin seeds in a dry frying pan over low heat for 1-2 minutes, or until fragrant. Cool slightly then finely grind to a powder.

2 Heat the oil in a saucepan, add the garlic and ground cumin and cook over medium heat for 1 minute. Add 1 cup (250 ml) water and bring to the boil, then immediately remove from the heat and add the sifted Oour all at once. Beat with a wooden spoon until smooth. Return to the heat and continue to beat for 2 minutes, or until the mixture forms a ball and leaves the side of the pan. Remove from the heat and transfer to a bowl. Cool for 5 minutes. Add the eggs, a little at a time, beating well between each addition, until thick and glossy-a wooden spoon should stand upright in it. If it is too runny, the egg has been added too quickly. Beat for several minutes more, or until thickened. Stir in the feta.

3 Drop balls of the batter (about 1/2 tablespoon of batter) onto a lined baking tray. Bake for 10 minutes, then reduce the heat to moderate IS0°C (350°F/Gas 4) and cook for a further 20 minutes. Turn the oven off and remove the puffs. Using the tip of a small paring knife, cut a small slice halfway through the puffs. Return to the oven and leave for 10 minutes with the oven door slightly ajar.

4 When the puffs have cooled and dried out, fill half with taramasalata and the rest with baba ganouj. To do this, spoon the taramasalata into a piping bag fitted with a small plain nozzle or fill the corner of a plastic bag, cut a hole in the corner and squeeze into the puffs. Repeat with the baba ganouj.