YORKSHIRE PUDDING FRY-UP

Serves 1 ● Prep 15 mins + resting ● Cook 30 mins

● 45g plain flour

● 3 eggs

● Salt and freshly ground black pepper

● ½tbsp vegetable oil

● Calorie-controlled cooking spray

● 2 unsmoked bacon medallions

● 100g cherry tomatoes on the vine

● 100g baby button mushrooms, halved

● 1tbsp chopped fresh flat-leaf parsley, plus extra leaves to garnish

Put the flour in a bowl and make a well in the centre. In a jug, whisk 2 of the eggs with 80ml cold water. Gradually whisk the eggs into the flour to form a smooth batter. Season, then cover and allow to rest for 1 hour.

Preheat the oven to 220°C/fan 200°C/gas 7. Put the oil in a 20cm ovenproof frying pan and heat in the oven for 10 minutes, until the oil is very hot. Pour the batter into the pan and bake for 20 minutes, until risen. Remove from the oven and set aside to rest.

Heat a non-stick griddle pan over a medium-high heat. Mist with cooking spray and griddle the bacon for 5 minutes, turning once. Add the tomatoes to the pan for the final few minutes of cooking time and griddle alongside the bacon. Transfer to a plate, cover and keep warm.

Mist a non-stick frying pan with cooking spray and fry the mushrooms over a medium heat for 23 minutes. Transfer to a bowl, toss with the parsley, then cover and keep warm.

Mist the pan with more cooking spray and fry the remaining egg for 2-3 minutes, until the white is set and the yolk soft.

Slide the Yorkshire pudding onto a plate, then fill with the bacon, tomatoes, mushrooms and fried egg, and season to taste.

Scatter with the extra parsley leaves and serve.