• 1 oz (28 g) vegetable or sunflower oil
• 12 ozs (340 g) of cooked, mixed carrots, peas, sweet corn and broad beans

For the batter:

• 4 oz (112 g) flour, preferably plain
• Pinch of salt
• 1 egg
• ½ pint semi-skimmed or full milk
• 4 ozs (112 g) grated cheddar cheese

Method:

1. Heat the oil in an ovenproof serving dish or a Yorkshire pudding tin.
2. Toss the vegetables in this, then top with the cheese-flavoured batter, made by blending all the ingredients together and whisking briskly until covered on the top with bubbles.
3. Bake towards the top of a pre-heated  hot oven  at Gas Mark 7 (425°F/220°C) until crisp and golden brown, lowering the heat if necessary.

Serves 4. Goes well with Baked Tomatoes.