500ml warm milk

250g butter

250g flour

1kg egg whites

¼ block smoked Applewood cheese

Half bunch of chives

Half bunch of chervil

Salt and pepper

Melt butter in a pan then add the flour. Mix well to make a roux then add a bit of milk.

Whisk egg whites until stiff then fold the whites into the roux in three stages. Add herbs and fold again. In a foil cup, brush with butter then dust with breadcrumbs and fill cup with mixture.

Place in oven at 165 ºC for 15 mins.