Goat’s cheese beignets, tomato fondue and peas Author: Bouchon Bistrot Serves: 6 Ingredients 90g butter 225g water 1 clove garlic, crushed salt and black pepper 115g plain flour 2 eggs 250g Sainte Maure de Touraine goat’s cheese, crumbled To serve tomato fondue garden peas Instructions Place the butter, water, garlic and salt and pepper