Swedish Baked Pancake with Seasonal Veg

This is like a lazy man’s pie: whisk together a batter, drop it into a hot tin and top with veg. It almost feels like cheating. Hands-on time 15min. Cooking time about 35min. Serves 4-6

FOR THE BATTER

4 thyme sprigs, leaves picked 180g plain flour or a gluten-free flour mix

750ml milk of your choice 4 medium free-range eggs 100g feta, crumbled, optional 2tbsp butter

FOR THE TOPPING

1 small red onion, cut into wedges 8 cherry tomatoes, halved 100g Tenderstem broccoli, trimmed into shorter lengths 2tbsp olive oil

FOR THE GLAZE

60ml balsamic vinegar 2tbsp runny honey 2 thyme sprigs

TO SERVE

2 large handfuls rocket Vegetarian Italian-style hard cheese shavings

1 Preheat oven to 220°C (200°C fan) mark 7 and put a roughly 25 x 30cm roasting tin inside to preheat.

2 For the batter, in a large bowl, whisk the thyme leaves, flour, milk, eggs, feta (if using) and 1tsp fine salt, until combined.

3 For the topping, in a separate bowl, gently toss the onion, tomatoes, broccoli, oil and some seasoning.

4 Add the butter to the hot roasting tin and return to the oven for 1min to melt. Carefully remove from the oven and tilt the tin to spread the butter. Pour in the batter and arrange the onion, tomatoes and broccoli on top, but not all the way to the edges.

5 Return to the oven for 25min, or until puffed with a dark crust. Meanwhile, make the glaze. In a small pan over low heat, simmer the balsamic vinegar, honey and thyme sprigs for 5-10min, swirling the pan every so often (watch that it doesn’t burn).

6 Brush the pancake crust with the glaze, reserving a couple of tbsp. Slice and serve with a simple rocket salad, drizzled with the reserved glaze and sprinkled with cheese shavings. PER SERVING (if serving 4) 600cals, 24g protein, 30g fat (14g saturates), 57g carbs (22g total sugars), 4g fibre