A Yorkshire pudding with a difference. Filled with spring vegetables and onion gravy, this is an ideal recipe - fit for the whole table


• 2 red onions, finely sliced

• 2 tbsp plain flour

• 1 vegetable stock pot, made up to 400ml

• 250g chestnut mushrooms

• 100g of asparagus chopped into 3cm stalks

• 3 garlic cloves, crushed

• 4 tsp vegetable oil

• 5g fresh thyme leaves

• 4 large eggs (around 200g)

• 250g plain flour

• 200g milk

• 1 tbsp pesto

• 1 tbsp butter

• 500g baby potatoes

• ½ lemon zest

• 300g frozen peas


Preheat the oven to 220c/200 fan/gas 7 Heat 2 tbsp. of oil in a deep roasting tin (25 x 20cm) in the oven for 8 mins.

Meanwhile whisk the eggs, 200g flour (reserve 50g) and the milk together until a creamy batter is formed.

Quickly pour the batter into the hot oil, then bake in the oven for 25 mins until risen and golden.

While the Yorkshire pudding is cooking, boil the potatoes for 20 mins until tender; add the peas and boil for a further 3 minutes, then drain.

Meanwhile, fry the onions in 1 tbsp oil over a medium heat for 10 mins until golden. Stir in the flour, then add the stock. Season and simmer for 10 mins until thickened. In a separate pan, fry the mushrooms over a medium-high heat for 6-8 mins, then stir in the Asparagus, garlic and thyme, cook for a further 3 mins.

Return the potatoes and peas to the pan, gently reheat stirring in the pesto, butter and lemon zest.

Spoon the mushroom and asparagus mix into the Yorkshire pudding and serve with the onion gravy, peas and potatoes.

Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow www.elementsgla.com Instagram @elementsgla X @elementsgla Facebook /elementsgla