Serves : 2 - 4
Preparation Time: 10 minutes
- 135g plain flour
- Sea salt and freshly ground black pepper
- 4 eggs ½ tsp garlic granules
- 1 tsp dried oregano
- 300ml semi skimmed milk
- 2 tbsp vegetable oil
- 160g cherry tomatoes 1 red onion, thickly sliced 1 red pepper, seeded and thickly sliced 1 small handful soft thyme 1 tbsp basil leaves
Preheat the oven to 220°C, fan 200°C, gas mark 7.
Tip the flour into a medium bowl and make a well in the centre. Tip the salt, black pepper, eggs, garlic, dried oregano and milk into the well.
Starting in the centre, whisk the liquid into the flour, making your way out to the outside, until you have a thick smooth batter. Ideally set aside for at least 30 minutes, or even, covered in a fridge overnight.
Tip the cherry tomatoes, onion, peppers rosemary and thyme into a bowl, season well and toss to combine.
Pour the oil into a large deep sided oven tray and place in the oven to heat for 2-3 minutes, then add the tomatoes and cook for 5 minutes until hot through.
Remove and carefully pour the batter into the tin, around the edge then return to the oven for 25-30 minutes until the vegetables are roasted and the Yorkshire risen and just crisp.
Scatter with the basil leaves and serve straightaway.