“Dutch Baby” with Cheese, Bacon and Kale

A Dutch baby is somewhere in between a Yorkshire pudding and a pancake.

Course: Lunch or main Skill level: easy Serves: 4

■ 2 large eggs

■ 120 ml (4 fl oz) full fat milk

■ 40 g (1½ oz) plain flour

■ Pinch of salt

■ Pinch of grated nutmeg

■ 4 tbs butter

For the Filling:

■ 6 slices of bacon

■ 1 tsp olive oil

■ 2 handfuls of curly kale, stems removed

■ Salt and freshly ground black pepper, to taste

■ 100 g (3½ oz) Primula Original Cheese Tube

1 Pre-heat oven to 220 deg. C., 425 deg. F., Gas Mark 7.

2 First, prepare the bacon for the filling. Place the slices on an oven tray and grill until crispy. Set aside and allow to cool.

3 In a medium bowl, beat the eggs lightly with the milk. Whisk in the flour, salt and nutmeg until just combined. The mixture should be a little bit lumpy.

4 Melt the butter in a heavy, oven-proof frying-pan (a cast iron skillet is ideal). When butter has melted, pour in batter and place in the pre-heated oven. Bake until pancake is golden brown, approximately 15 to 20 minutes.

5 Whilst the pancake is baking, make the filling. Place the olive oil in a frying-pan and, over a high heat, fry the kale until edges start to crisp. Season well.

6 When the pancake comes out of the oven, break the bacon into shards, and fill pancake with kale and bacon. Finish with generous dollops of Primula cheese and serve.