Roasted broccoli and asparagus Yorkshire pudding
Serves: 4
Prep time: 25 mins
Total time:
Recipe photograph by Toby Scott
Roasted broccoli and asparagus Yorkshire pudding
Recipe by Joey & Katy
'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
Prep time: 25 mins
Total 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 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 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.
- 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.
- 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.
- Mix in the spring onions and herbs and leave to stand for 15 minutes.
- Meanwhile, toss the asparagus and broccoli with 1 tablespoon of olive oil and ½ teaspoon of salt. Spread out on a baking tray.
- 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.
- 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.
- Meanwhile, blitz the toasted walnuts and remaining pesto ingredients in a food processor, or pound them to a pesto using a pestle and mortar.
- Top the Yorkshire with the roast veg and spoon over the pesto to serve.