Mushroom and brie-stuffed Yorkshire puddings

Ingredients

• 4 tbsp of oil
• 140 g of plain flour
• 4 eggs
• 200 ml of milk
• salt
• black pepper
• 50 g of quinoa
• 1/2 red onion, diced
• 3 garlic cloves, minced
• 150 g of mushrooms, diced
• 60 g of spinach, fresh, roughly chopped
• 100 g of ricotta
• 50 g of brie
• 2 tbsp of parsley, chopped
• 4 tbsp of walnuts, roughly chopped
• 1 pinch of ground nutmeg
• salt
• black pepper

Instructions

1. 1

   Preheat the oven to 230°C/gas mark 8

2. 2

   Pour a little oil into the bottom of four individual dishes (I used oval-shaped ceramic dishes measuring around 10x15cm) – just enough to cover the bottom of each dish. Place the dishes on a baking tray, and put them in the oven to get the oil hot

3. 3

   Meanwhile, make your Yorkshire pudding mixture. Measure the flour into a large bowl, and whisk in the eggs. When it's well-mixed, add the milk a little at a time, whisking well to remove lumps. Season with salt and pepper

4. 4

   You might need to leave the oil to heat up for a little longer — the exact time it will take depends on your oven, etc. — but when the oil is hot enough that a tiny drop of batter sizzles when you add it to the dish, you can take the dishes out of the oven

5. 5

   Distribute the Yorkshire pudding batter evenly between the four dishes, and put them straight back into the oven – make sure there's plenty of room above them for them to rise. Do not open the oven door for 20 minutes (make sure you set a timer or make a note of the time because you can't check on them to see when they're done, you'll have to just go by time)

6. 6

   While the Yorkshires are cooking, prepare your filling. Place the quinoa in a pan to boil – it should take about 15 minutes or so, until it is soft and the spiral-shaped germ has detached. Cook the red onion, garlic and mushrooms in a large frying pan over a medium heat for 5–10 minutes, until soft (I water-sautéed mine, but you can add a little oil if you need to). Add the spinach, and cook for a further 2-3 minutes until wilted

7. 7

   The filling can now be completed by simply combining all the ingredients - the cooked (and drained) quinoa, sautéed vegetables, ricotta, diced brie, parsley, walnuts, nutmeg, and plenty of seasoning. Add these to the pan with the vegetables and cook over a medium heat for several minutes until everything is warm and the brie is nice and melty

8. 8

   After about 20 minutes of cooking, you can check on your Yorkshire puddings – try to look quickly so the oven door isn't left open for too long if you end up needing to cook them for a few minutes longer. They should be golden brown and crispy on the outside, but still quite soft and fluffy inside

9. 9

   Depending on how your Yorkshires have risen, you might need to poke a hole in the top to get to the hollow space inside. If not, just spoon in your filling, and serve immediately