Watercress & goat's cheese Dutch baby

Name: Watercress & goat's cheese Dutch baby
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 3 medium Waitrose British Blacktail Eggs; 150 whole milk; 100 g plain flour; ½ tsp fine sea salt; 20 g pack dill, fronds roughly chopped; 15 g Essential Unsalted Butter; 2 tsp clear honey; 2 tbsp olive oil; 50 g watercress; 100 g goat’s cheese, cut or torn into bitesized pieces

Give watercress a starring role in this crispy baked pancake for two. You can also use baby spinach, pea shoots or rocket.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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3 medium Waitrose British Blacktail Eggs
150 whole milk
100g plain flour
½ tsp fine sea salt
½ x 20g pack dill, fronds roughly chopped
15g Essential Unsalted Butter
2 tsp clear honey
2 tbsp olive oil
50g watercress
100g goat’s cheese, cut or torn into bitesized pieces

Preheat the oven to 220°C, gas mark 7, and put in a 23cm ovenproof frying pan or round cake tin (don’t use one with a loose base) to heat up while you prepare the batter. In a jug, whisk together the eggs, milk, flour and salt until smooth. Stir in most of the dill. Carefully add the butter to the hot pan or tin and swirl it to melt, then quickly pour in the batter and return to the oven. Bake for 18-20 minutes until puffed and golden brown.
Meanwhile, in a small bowl, mix together the honey and oil, then season. Once baked, fill the hollow of the Dutch baby with the watercress, then scatter over the cheese and remaining dill. Drizzle with the honey dressing and serve straight away.