Dovedale and Beetroot Layered Yorkshire Pudding

Ingredients

For the Yorkshire pudding

• 38g plain white flour
• 1 medium free-range egg
• 38g milk
• 28g water
• 1 tbsp vegetable oil
• salt and pepper, for seasoning

For the filling

• 350g whole fresh beetroot, with tops and tails intact
• 2 tbsp olive oil
• 400g potatoes, peeled and cut into 2mm slices
• 1 red onion, finely diced
• 1 clove garlic, crushed
• 3 tbsp flat leaf parsley, very finely chopped
• 1 tsp dried basil
• 200g vegetarian Dovedale blue cheese, crumbled well
• 30g vegetarian Italian-style hard cheese, grated
• cracked rock salt, to taste

Method

1. To make the Yorkshire pudding: Preheat oven to 220°C/gas mark 7.
2. Sift the flour and seasoning into a large mixing bowl and make a well in the middle.
3. Crack the egg into the well and beat, gradually incorporating the flour.
4. Gradually beat in the milk and water, ensuring all the flour is incorporated.
5. Pour the vegetable oil into an18cm round oven tin/dish and place in oven. Heat until oil is sizzling hot.
6. Carefully remove the tin/dish from the oven and pour in the Yorkshire batter. Return tin to the oven. Bake for 25 to 30 minutes, until the pudding has risen and become crisp and golden.
7. Remove Yorkshire pudding from oven and allow to cool before proceeding.
8. To make the pie: Pre-heat oven to 180°C/350°F/gas mark 4. Wash the beetroot thoroughly. Leaving the tops, bottoms and skin on (to prevent the colour from bleeding out), place the beetroot in a roasting dish with 1 tbsp of the olive oil.
9. Roast the beetroot for 50 minutes or until soft. Allow to cool. Peel, top and tail then grate the beetroot and set aside.
10. In a large saucepan, steam the potatoes for 15 minutes or until soft. Allow to cool and set aside.
11. Heat the remaining oil in a frying pan over a medium head and sauté the onion and garlic for 5 minutes until soft. Add the parsley and basil and cook for a further 2 minutes.
12. Take the cooled Yorkshire pudding and layer in the ingredients in this order: ½ of the Dovedale cheese, ½ of the potatoes (seasoned), ½ the grated beetroot and finally ½ of the onion mixture.
13. Repeat the layering and finish with the remaining half of the Dovedale on top. Sprinkle with the vegetarian parmesan-style cheese.
14. Immediately place the pie into the roasting tin and bake on the middle shelf of the oven for 20 minutes or until the Yorkshire crust is crisp and the cheese topping is brown.