Ingredients

Step by step

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.

Serve with

Harissa-spiced 'meatloaf' roast