Ingredients - serves 6
4 tbsp olive oil
250g flour
2 tsp baking powder
1/2 tsp sea salt
550ml plant milk
10 vegetable slices - I used frozen ones from ASDA
1/2 jar horseradish (can use more depending on preference) - I used Cherry Tree Preserves
3 Tbsp vegetable spread
salt and pepper to taste
750g potato
Method
Preheat the oven to 220C/200C Fan
Pour the oil into a metal roasting tin, Put in the oven and heat for 5 minutes.
Meanwhile, mix the flour, baking powder and salt in a mixing bowl. Add 200ml of the milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined.
Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the vegetable slices to the tin, spaced apart from each other, then return to the oven for 2 minutes.
Peel the potatoes and boil them, mash them with horseradish, butter and seasoning
Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes
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