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Roasted broccoli and asparagus Yorkshire pudding


Serves: 4
timePrep time: 25 mins
timeTotal time:
Roasted broccoli and asparagus Yorkshire pudding
Recipe photograph by Toby Scott

Roasted broccoli and asparagus Yorkshire pudding

'We love the comfort of a Yorkshire pudding, but wanted to freshen up its image with some of our favourite seasonal greens, and the punch and zing of a fantastic rocket pesto. It’s a perfect meal for spring!’ say chefs Joey & Katy

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
567Kcal
Fat
38gr
Saturates
8gr
Carbs
34gr
Sugars
5gr
Fibre
5gr
Protein
19gr
Salt
1.6gr

Joey & Katy

Joey & Katy

Joey and Katy are a dynamic culinary duo; their sustainable veg-centric philosophy puts seasonal produce at the centre of the plate
See more of Joey & Katy’s recipes
Joey & Katy

Joey & Katy

Joey and Katy are a dynamic culinary duo; their sustainable veg-centric philosophy puts seasonal produce at the centre of the plate
See more of Joey & Katy’s recipes

Ingredients

  • 150g plain flour
  • 1 tsp fine sea salt
  • 150ml whole milk
  • 4 medium eggs
  • 4 spring onions, finely sliced
  • 2 tbsp finely chopped parsley
  • 1 tbsp finely chopped tarragon
  • 250g asparagus spears, trimmed
  • 200g purple sprouting broccoli
  • 4 tbsp olive oil
For the pesto
  • 20g walnuts
  • 20g rocket
  • 10g parsley
  • 20g Parmesan or vegetarian alternative, grated
  • 1 garlic clove
  • juice of ½ lemon
  • 75ml olive oil

Step by step

Get ahead
The pesto can be made and stored in the fridge for up to 3 days.
  1. Preheat the oven to 240°C, fan 220°C, gas 9. Pop the walnuts on a baking tray in the oven for 6-8 minutes while it heats up, until smelling toasted.
  2. For the batter, sift the flour into a large bowl and add ½ teaspoon of salt. In a jug, whisk together the milk, 50ml water and the eggs, then pour this into the flour in a steady stream, whisking all the while to avoid lumps.
  3. Mix in the spring onions and herbs and leave to stand for 15 minutes.
  4. Meanwhile, toss the asparagus and broccoli with 1 tablespoon of olive oil and ½ teaspoon of salt. Spread out on a baking tray.
  5. Pour 3 tablespoons of olive oil into a deep roasting tin (about 20 x 28cm on the base) and pop in the oven for 5 minutes until smoking hot. Make sure your oven shelf can accommodate a lot of rise, as the Yorkshire will puff up considerably.
  6. Carefully pour the batter into the hot fat and cook for 22-24 minutes, until golden brown and well-risen. Roast the veg on the shelf below.
  7. Meanwhile, blitz the toasted walnuts and remaining pesto ingredients in a food processor, or pound them to a pesto using a pestle and mortar.
  8. Top the Yorkshire with the roast veg and spoon over the pesto to serve.

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