Yorkshire pudding is a favourite accompaniment to a Sunday roast, but why not enjoy it midweek too, as a main dish? Here it is baked in individual tins, with a savoury pork and vegetable filling. Serve with mashed potatoes mixed with lightly cooked shredded Brussels sprouts for a delicious, well-balanced meal.
Lean pork is an excellent source of protein, iron and zinc. Combining vegetables with the meat and batter in this dish provides a healthy family meal. * Though eggs have received a ‘bad press’ because of their cholesterol content, this is unfair. For most people, eating foods that are high in cholesterol has little effect on blood cholesterol levels. * Milk is an important source of vitamin B2 in the diet.
Instead of sweet paprika, flavour the batter with 2 tsp wholegrain mustard. * The batter can be made in a food processor. Simply place all the ingredients in the bowl and mix together. * To make venison toad-in-the-hole, make the batter as in the main recipe, but adding 2 tbsp chopped fresh herbs (such as parsley, chives or marjoram) in place of the paprika. Spread out 8 venison sausages, about 300 g (10½ oz) in total, in a lightly greased 22 x 30 cm (8½ x 12 in) roasting tin or baking dish. Bake in a preheated 220°C (425°F, gas mark 7) oven for 10 minutes. Pour over the batter and bake for 10 minutes, then reduce the oven temperature to 200°C (400°F, gas mark 6). Bake for a further 20–25 minutes or until the batter is well risen and golden. Serve straight from the dish, with mashed potatoes and swede plus some seasonal greens.
A B12 * B1, B2, B6, C, E, folate, niacin, calcium, copper, iron, potassium, zinc