Yorkshire pudding with roasted vegetables and Cheshire cheese

Method

• Step 1

  Pour the flour through a sieve into a large mixing bowl. Add the eggs and milk and season with salt and pepper. Mix into a smooth paste. Leave to rest for 2 hours.

• Step 2

  Pour 3 tablespoons of olive oil into a baking tray. Crush the garlic clove and add it and the baby carrots to the baking tray.

• Step 3

  Slice the red onions, leeks and courgette and add these to the baking tray.

• Step 4

  Trim the ends of the French beans and add to the baking tray.

• Step 5

  Cut the butternut squash into 2cm cubes and add to the baking tray.

• Step 6

  Season the vegetables with salt and pepper and roast in the oven for 40 minutes at 170°C.

• Step 7

  Pour a little olive oil into 6 large Yorkshire pudding moulds and place into the oven to heat.

• Step 8

  Pour the Yorkshire pudding batter into the moulds and cook for approximately 20 minutes at 170°Cor until risen and golden brown.

• Step 9

  Once cooked, place a Yorkshire pudding onto each plate. Place a dollop of onion marmalade into the centre of each pudding.

• Step 10

  Remove the roasted vegetables from the oven and evenly distribute them into each of the Yorkshire puddings.

• Step 11

  Crumble the cheese over the top of each dish and serve with gravy.