White Pepper, Spinach & Parmesan Dumplings In A Yorkshire Bake

Feeds: 6/8

Cooking Time: 45mins

Ingredients-

White Pepper, Spinach & Parmesan Dumplings

1 x Bag (250g) of Fresh Spinach -Thoroughly washed

1 x 50g Bag of Sage & Onion Stuffing

1/2 Zest of Lemon

2 x tsp of White Pepper

1x Handful of Mixed Seeds

1 x lrg Handful of Freshly Grated Parmesan

Few Sprigs of Fresh Thyme

Salt & Pepper

Yorkshire Bake-

220g of Plain Flour

4 x Medium Eggs

1/2 Pint of Semi Skinned Milk

3/4 Pint of Water

250g of Spinach- Thoroughly Washed and Blended

1 x Sprinkle of salt

Roasted Two Potato Mix

2 x Medium Sweet Potatoes- cubed

2 x Medium Regular Potatoes- Maris Piper works well- cubed

4x Sprigs of fresh Thyme

Salt & Pepper

Rapeseed Oil to Roast

Purple Sprouting Broccoli-

2 x Big Bunches- Thoroughly washed

Sweet Onion Gravy-

1x White Onion- Finely sliced

2 x Vegetable Stock Cubes

1 x tsp of Sugar

Few Sprigs of fresh Thyme

Instructions-

Pre heat your oven to 200.

Roasted Two Potato Mix-

Cube both lots of potatoes -rinse the white ones to remove starch and add to a pan with rapeseed oil, fresh thyme and salt& Pepper. Get these on first, they take the longest.

White Pepper, Spinach & Parmesan Dumplings

Cook the spinach in a non stick pan- until it wilts down- 2/3mins.

Hydrate the sage and onion stuffing by adding the boiling water as per packet instructions and add the zest of lemon, mixed nuts, white pepper, handful of parmesan and cooked spinach. 

Mix it all together with your hands and roll into evenish balls-ideally x2 per person

TIP- Wet your hands with warm water before mixing so you don't get half the mixture stuck to your hands.

Yorkshire Bake-

Add the plain flour to a bowl followed by the four eggs, salt and pureed spinach, start mixing this with a fork so you don't whisk all of the air out of it, then gradually add in the combination of the water and milk. You're aiming for a sloppy but still fairly gloopy consistency.

TIP- With any yorkshire pudding mix it's good to store in the fridge for a minimum of 10 mins before cooking or even over night and pre heat the oil in the bottom of your pan before adding the mixture- it's all helps it rise!

Oil the bottom of your dish and heat in the oven for 2/3 mins then pour in your Yorkshire bake mixture, followed by the spinach balls- cook for 25/30 minutes.

TIP- Don't open the oven if you can help it as you want it to rise as much as possible. Check after 20/25 mins only.

Purple Sprouting Broccoli-

Add the thoroughly washed purple sprouting broccoli (cut the bottom of the stalks off -they may be tough) to a frying pan and cook on a medium heat in a big nob of butter and season with salt & pepper. Cook for 4/5 Mins making sure they stay nice and crunchy- no sloppy veg please!

Sweet Onion Gravy-

Cook the sliced onions and thyme with a small glug of rapeseed oil until sticky and translucent then add the veggie stock cubes plus one pint of water, one teaspoon of sugar, let it cook away on a low/medium heat for 10 mins then you're ready to serve. 

Serve the veg up in a big bowl, slice the pudding so people can help themselves and get eating.