Mushroom-in-the-hole

• sunflower or vegetable oil↗75ml ml
• plain flour↗140g g
• milk↗300ml ml
• large eggs↗2
• sage↗handful

  finely chopped

• flat mushrooms↗4

  each sliced into 4

• tub half-fat crème fraîche↗200g g
• garlic clove↗1

  crushed

• wholegrain mustard↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Pour the oil into a baking dish, about 20 x 30cm, and put in the oven for 10 mins to heat up.

2. 2

   While the oil heats, put the flour in a large bowl and make a well in the centre. Beat together the milk and eggs, and pour into the well gradually, whisking all the time, until a batter is formed. Season and stir in the sage.

3. 3

   Remove the dish from the oven, carefully pour in the batter and top with the thick slices of mushroom. Return to the oven for 15-20 mins until the batter is golden and puffy, and the mushrooms are cooked.

4. 4

   While the dish is in the oven, mix the crème fraîche, garlic and mustard together in a small pan. Heat gently over a very low heat so it doesn’t split, season and serve on the side.