Roast saddle of red deer with pickling sauce

A roast dinner can be tricky for vegetarians. Rather than having 'fake meat' Becca shows how traditional Yorkshire puddings can be packed with protein rich ingredients. Stuffed with quinoa, walnuts, cheese, mushrooms and spinach, it is the perfect vegetarian dish for a Sunday feast.

Ingredients YORKSHIRE PUDDINGS 4 tbsp of oil 140g of plain flour 4 eggs 200ml of milk salt black pepper

FILLING 50g of quinoa 1/2 red onion, diced 3 garlic cloves, minced 150g of mushrooms, diced 60g of spinach, fresh, roughly chopped 100g of ricotta 50g of brie 2 tbsp of parsley, chopped 4 tbsp of walnuts, roughly chopped 1 pinch of ground nutmeg salt black pepper


Preheat the oven to 230°C/gas mark 8

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

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

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

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)

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

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

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

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


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