Yorkshire puddings filled with charred greens & mint sauce

• plain flour↗140g g
• large eggs↗4
• Alpro almond drink↗200ml ml

  unsweetened

• mixed greens↗600g g

  like spring greens, long stem broccoli, asparagus and baby leeks

• vegetable oil↗1 tbsp tbsp

  plus extra for the tins

• white balsamic vinegar↗4 tbsp tbsp

  or white wine vinegar

• shallot↗1

  finely chopped

• large bunch of mint↗

  leaves picked and finely chopped

Step-by-step instructions

1. 1

   Whisk the flour and eggs in a large bowl until you have a smooth, thick paste. Slowly whisk in the almond milk until you get a batter the consistency of double cream. Season with salt and pepper, and leave to rest.

2. 2

   Heat the oven to 230C/210C fan/gas 8. Bring a large pan of salted water to the boil, and add the tougher greens like baby leeks, and thicker stemmed greens, and blanch for 3-4 mins, adding the leafier greens for the last 1-2 mins. Drain well, then pat dry with kitchen paper.

3. 3

   Add a little oil to the bases of two 12-hole muffin tins or two four-hole shallow Yorkshire pudding tins so it coats the bases of the tins evenly. Heat in the oven for 10-15 mins.

4. 4

   Mix the vinegar, shallot, mint and 3-4 tbsp water to make a fresh mint sauce. Season with a little salt and blend with a stick blender until smooth, if you like. Leave at room temperature while you make the Yorkshires.

5. 5

   Pour the batter into a jug, and pour the batter into the hot oil in the tins. Transfer back to the oven, and put in the oven for 15-18 mins until golden and risen. Don’t open the door during cooking.

6. 6

   Meanwhile, heat a griddle pan to very hot. Toss the blanched veg in a large bowl with the oil and some seasoning. Char for 2-3 mins on all sides until picking up the grill marks and the greens are tender. Chop any large greens, and serve in the Yorkshires with a spoon of the mint sauce over the top.