Ingredients for The Savoury Side – Asparagus and Pant-Ys-Gawn Clafoutis

1. 150 g asparagus, tough ends discarded
2. 150 g broad beans
3. knob (1 tbsp) butter
4. 4 spring onions, trimmed and sliced into 2 – 3 pieces
5. 3 small Jersey Royals or baby new potatoes, cooked and sliced
6. 100 g baby spinach leaves (optional)
7. For the batter
8. 200 ml whole milk
9. 2 large handfuls (30g) mixed fresh herbs – parsley, oregano, chives
10. 45 g flour
11. 4 eggs
12. 300 ml crème fraiche
13. 1 tsp garlic salt
14. few grinds of black pepper
15. 1/4 tsp ground nutmeg
16. 40 g parmesan, grated
17. 125 g goats’ cheese (log), sliced

Cooking Instructions for making The Savoury Side – Asparagus and Pant-Ys-Gawn Clafoutis

1

Preheat the oven to 180 degrees C fan. Line a 20cm baking dish with baking parchment.

2

Place the broad beans and asparagus in boiling salted water and cook for 2 – 4 minutes then plunge into ice cold water. Drain. Remove the skin from the broad beans. Fry the spring onions and potatoes in a tablespoon of butter for 5 minutes on medium heat until have some colour. Add the spinach if using for the last minute and let it wilt.

3

Wash and chop the herbs. Warm the milk and infuse with the herbs. In a large bowl, beat one egg at a time into the flour until the batter is smooth. Whisk in the milk then the crème fraiche. Season with the garlic salt, pepper and the nutmeg and whisk in the parmesan.

4

Place the broad beans and half the asparagus into the baking dish along with the spring onions and potatoes. Pour the batter over and top with the rest of the asparagus and the slices of goat’s cheese.

5

Bake for 35-40 minutes, or until puffed up and golden brown and just set. Serve with sun kissed tomatoes and some green leaves.