Charred courgette, lemon & goat’s cheese galette
Bake this galette for a veggie main course with the wow factor. The pastry has a lovely nutty flavour that pairs well with the creamy goat’s cheese topping
Make-ahead parmesan Yorkshire puddings
Serves 6-8
Easy
Prep:
Cook:
Add parmesan to traditional Yorkshire puddings and take this Sunday roast side dish to a new level. Make them ahead and freeze them for up to three months
Skip to ingredients
- sunflower oilfor the tin
- 260g plain flour
- 6 eggs
- 300ml whole milk
- 50g parmesanor vegetarian alternative, finely grated
Nutrition: Per serving (8)
- kcal245
- fat10g
- saturates4g
- carbs27g
- sugars2g
- fibre1g
- protein12g
- salt0.3g
Method
step 1
Heat the oven to 220C/200C fan/gas 8. Drizzle a little oil into the holes of a six-hole Yorkshire pudding tin, or six-to-eight holes of a 12-hole muffin tin. Put in the oven to get the oil hot.
step 2
Tip the flour into a bowl, season with salt and pepper, make a well in the centre, then crack in the eggs. Whisk until smooth, gradually adding the milk. Transfer to a jug.
step 3
Slide the tray halfway out of the oven and divide the batter between the holes. Bake undisturbed for 25 mins or until puffed and golden. Leave to cool on a wire rack. Will keep in the fridge for up to two days or frozen for up to three months.
step 4
Turn the oven down to 200C/180C fan/gas 6. Sprinkle the yorkshires with the parmesan and cook for a further 5 mins, or 10-15 mins from chilled.
