This savoury version of the classic French batter pudding is made with frozen vegetables, which are ideal when you are in a hurry.
For individual clafoutis, bake in four 400ml ovenproof dishes and cook for 20–25 minutes until set. * This dish could also be made with leftover cooked vegetables, cut into dice. If you don't have quite enough, make up the quantity with drained, canned or thawed frozen peas, carrots or sweetcorn. * Serve with a fresh tomato salad.