Cheese Beignets with Tomato Sauce

This is a great favourite when it is on the menu here at Kinloch. The delicious crispy little balls of deep-fried cheesy goo are complemented by the sauce which accompanies them. They are very easy to make, and very convenient – the sauce can be made a day or two in advance and the cheesy choux paste can be made in the morning for cooking the same evening. The deep-frying can be done up to two hours in advance, and the beignets kept warm in a low oven on a dish lined with absorbent kitchen