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Giant Yorkshire pud with garlic mushrooms recipe

14 ratings

Turn a favourite Sunday roast side into a delicious veggie dinner all the family will love; what's more, it's healthy too! Fill a giant Yorkshire pud with garlicky mushrooms and serve with pesto potatoes and peas. Simple, but so tasty. See method

Serves 4
Takes 40 minutes
484 calories / serving
Healthy
Vegetarian

Ingredients

4 tbsp vegetable oil
130g pack batter mix
2 eggs
500g baby potatoes, halved if large
320g frozen peas
2 red onions, finely sliced
2 tbsp plain flour
1 vegetable stock pot, made up to 400ml
250g pack chestnut mushrooms
2 garlic cloves, crushed
5g fresh thyme, leaves picked
1 tbsp Free From green pesto
½ lemon, zested and juiced

2 of your five-a-day and low in saturated fat

Each serving contains

Energy
2035kj
484kcal 24%
Fat
18g 26%
Saturates
2g 10%
Sugars
12g 13%
Salt
1.5g 24%

of the reference intake
Carbohydrate 59g Protein 16.8g Fibre 10g

Method

Preheat the oven to gas 9, 240°C, fan 220°C. Heat 2 tbsp oil in a deep roasting tin about 25 x 20cm in the oven for 5-8 mins.
Whisk the batter mix with the eggs and 225ml water. Quickly pour the batter into the hot oil; bake for 20-25 mins until risen and golden.
Meanwhile, cook the potatoes in boiling water for 15-20 mins until tender; add the peas for 3 mins.
Meanwhile, fry the onions in 1 tbsp oil over a medium heat for 10 mins until golden. Stir in the flour, then add the stock. Season and simmer for 5-10 mins until thickened. In a separate pan, fry the mushrooms over a medium-high heat for 6-8 mins, then stir in the garlic and thyme, cook for 2 mins.
Drain the potatoes and peas and return to the pan. Stir in the pesto, lemon zest and juice. Spoon the garlic mushrooms into the Yorkshire pudding and serve with the potatoes, peas and gravy.

See more Vegetarian recipes