We love Yorkshire Puddings in this house and I’m always looking for ways to make them more interesting. So as we had some lovely leeks leftover I decided to make leeks the star of the show for our Sunday Roast Dinner.

Yorkshire Puddings:

Ingredients:

200g plain flour

3 eggs

300ml milk

Vegetable Oil

Seasoning and Nutmeg to taste

Leftover leeks (1/2 a leek thinly sliced)

Method:

Make the ingredients into a batter and put in the fridge for 20 minutes whilst you heat oil in an oven proof dish (either to make one large Yorkshire Pudding or lots of little ones)

Then add the leeks to the batter and when the oil is spitting, carefully add the batter. And cook in the oven until the Yorkshire Pudding has risen and is cooked through (or burn it like I did!)

Whilst the Yorkshire is cooking make your Leeky white sauce.

Roux Sauce: 

Ingredients:

Butter

Flour (plain or spelt or buckwheat)

Milk (ideally semi-skinned)

Cornflour

Method:

Melt butter on a low heat in a pan. Then add same amount of sifted flour. Stir together to make a roux then add milk (if you want a thicker consistency just add cornflour).

Meanwhile fry off the chopped leeks, seasoning and add to the sauce and serve.

This sauce can then be poured into Yorkshire Pudding.

And we loved it so used it all over the rest of the dinner too.

I used the rest of the leftover leeks in a yummy, healthy and vegan stir-fry dish, go to facebook.com/mamameiblog for the video 

Disclaimer: This post is part of https://www.british-leeks.co.uk/competition.php