- 140g plain flour
- 4 large eggs
- 200ml Alpro almond drink, unsweetened
- 600g mixed greens like spring greens, long stem broccoli, asparagus and baby leeks
- 1 tbsp vegetable oil, plus extra for the tins
For the mint sauce
- 4 tbsp white balsamic vinegar or white wine vinegar
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- large bunch of mint, leaves picked and finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Whisk the flour and eggs in a large bowl until you have a smooth, thick paste. Slowly whisk in the almond milk until you get a batter the consistency of double cream. Season with salt and pepper, and leave to rest.
Heat the oven to 230C/210C fan/gas 8. Bring a large pan of salted water to the boil, and add the tougher greens like baby leeks, and thicker stemmed greens, and blanch for 3-4 mins, adding the leafier greens for the last 1-2 mins. Drain well, then pat dry with kitchen paper.
Add a little oil to the bases of two 12-hole muffin tins or two four-hole shallow Yorkshire pudding tins so it coats the bases of the tins evenly. Heat in the oven for 10-15 mins.
Mix the vinegar, shallot, mint and 3-4 tbsp water to make a fresh mint sauce. Season with a little salt and blend with a stick blender until smooth, if you like. Leave at room temperature while you make the Yorkshires.
Pour the batter into a jug, and pour the batter into the hot oil in the tins. Transfer back to the oven, and put in the oven for 15-18 mins until golden and risen. Don’t open the door during cooking.
Meanwhile, heat a griddle pan to very hot. Toss the blanched veg in a large bowl with the oil and some seasoning. Char for 2-3 mins on all sides until picking up the grill marks and the greens are tender. Chop any large greens, and serve in the Yorkshires with a spoon of the mint sauce over the top.