Tip the flour into a bowl and whisk in the eggs until smooth. Gradually pour in the milk and carry on beating until there are no lumps left. Whisk in half the thyme and season well. Or if you prefer, blitz the ingredients together in a blender until smooth. Will keep chilled for up to 24 hrs.

Heat the oven to 220C/200C fan/gas 7. Drizzle the oil between the holes of a 12-hole muffin tray and heat in the oven for 5 mins until very hot. Working quickly, carefully pour the batter evenly into each hole, then scatter with the rest of the thyme and the breadcrumbs. Return the tray to the oven. Bake undisturbed for 15-20 mins until puffed up and golden. Will keep covered and frozen for up to a month.