A light, crisp choux pastry ring filled with a creamy vegetable mixture.
Make the choux ring. Bring the water to the boil in a saucepan with the fat. Remove the pan from the heat and beat in the flour. Continue to beat until the mixture is smooth.
Cool the mixture for a few minutes and then gradually beat in the eggs, until you have a glossy smooth paste.
Preheat the oven to 220°C,425°F, Gas Mark 7. Lightly grease a baking sheet. Drop twelve spoonfuls of the choux paste in a large circle, making sure each spoonful of paste touches the other. Bake for 35 minutes, or until the choux has risen well and is crisp to the touch. Remove from the oven and puncture small holes in the paste to allow the steam to escape.
Heat a large deep sided frying pan and sear the asparagus, red pepper and tomatoes for a few minutes. Add the mushrooms and cook for 5 minutes. Set the pan to one side.
Make up the sauce following packet instructions, but using 200ml milk, and then pour into the vegetables with the parsley. Season well and fold in the spinach with half the grated cheese. Cut the top half from the choux ring.
Spoon the filling in and replace the lid. Scatter the cheese over and bake for a further 15 minutes.