The big brunch mushroom Yorkshire pudding

There’s definitely a brunch vibe about this Yorkshire pud, but it would also make a handsome vegetarian main course. Use whatever mushrooms you can get – wild (when in season) are lovely, but so are large sliced flat-cap mushrooms. When I’m really out to impress, I make a version of this using poached duck eggs, and serve everything with hollandaise sauce.

SERVES 2 PREP 15 mins COOK 30 mins EASY V

25g butter

1 shallot, inely chopped

1 garlic clove, inely chopped 250g mushrooms, sliced (use

whatever kind you can get)

1 tbsp dry sherry or white

wine (optional) small handful of parsley, chopped,

plus extra to serve

For the Yorkshire pudding

2 eggs

100g plain lour

150ml milk tsp powdered porcini (optional) 1 tbsp sun lower oil

For the poached eggs splash of white wine vinegar 2 eggs

1 To make the Yorkshire pudding, whisk the eggs with the flour until smooth, then gradually whisk in the milk. Season, then add the porcini powder, if using. The batter can be made up to a day ahead and chilled. 2 Heat the oven to 220C/200C fan/ gas 8, and heat the oil in a 20cm ovenproof frying pan or skillet until very hot. Pour in the batter, transfer to the oven and cook for 20 mins until pu ed up and golden. Reduce the oven to 180C/160C fan/gas 4, and cook for 5 mins more.

3 In the final 10 mins of the pudding’s cooking time, heat the butter in a second frying pan until foaming, then stir-fry the shallots, garlic and mushrooms for 3-4 mins until the mushrooms are golden. Splash in the sherry or wine, if using, and simmer for a minute. Remove from the heat, stir in the parsley and season. Set aside.

4 About 5 mins before the Yorkshire pudding is ready, make the poached eggs. Bring a small pan of water to the boil with the vinegar. Reduce the heat to a simmer, crack in the eggs and cook for 2-3 mins until just poached. Remove to a plate lined with kitchen paper using a slotted spoon, and drain. Spoon the mushrooms into the Yorkshire pudding, then carefully top with the poached eggs, season, sprinkle with the extra parsley and serve straight from the pan.

GOOD TO KNOW folate • 1 of 5-a-day

PER SERVING 547 kcals • fat 30g • saturates 12g • carbs 43g • sugars 5g • ibre 4g • protein 25g • salt 0.7g