Name: Yorkshire puddings filled with charred greens & mint sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 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; 4 tbsp white balsamic vinegar or white wine vinegar; 1 shallot finely chopped; large bunch of mint leaves picked and finely chopped

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
large bunch of mint
leaves picked and finely chopped

Method

step 1
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.
step 2
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.
step 3
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.
step 4
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.
step 5
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.
step 6
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.