Buckwheat dutch baby with harissa-roasted purple sprouting broccoli, whipped feta & dill
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Buckwheat dutch baby with harissa-roasted purple sprouting broccoli, whipped feta & dill

Try this dish as an option for Pancake Day – it will mean nobody’s stuck flipping pancakes. Buckwheat flour adds nutty flavour, but you can use plain flour

  • Prep:30 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 372
  • fat 27g
  • saturates 9g
  • carbs 16g
  • sugars 0g
  • fibre 4g
  • protein 15g
  • salt 1.13g

Ingredients

  • 400g purple sprouting broccoli , woody ends peeled
  • 2 tbsp harissa
  • 2 tbsp olive oil
  • 50g plain flour
  • 50g buckwheat flour
  • 3 eggs , beaten
  • 150ml whole milk
  • 40ml vegetable oil
  • 4 soft-boiled eggs , halved
  • 10g dill , leaves picked
  • 1 tsp Aleppo pepper
  • 15g flaked almonds
  • 200g feta
  • 3 tbsp soft cheese
  • 1 lemon , zested, 1/2 juiced
  • 1 tbsp olive oil

Method

  1. Heat the oven to 200C/180C fan/ gas 6. Put the broccoli in a roasting tin lined with baking parchment. Toss with the harissa and olive oil, season and roast for 20 mins. Cover to keep warm. Meanwhile, combine both flours and a large pinch of salt in a bowl. Whisk in the egg, a little at a time. Once thickened, slowly whisk in the milk. Set aside.

  2. Turn the oven to 210C/190C fan/ gas 7. Heat the veg oil in a cast-iron or ovenproof pan in the oven for 8-10 mins, or until smoking hot. Carefully pour in the batter and bake for 18-20 mins until puffed and golden. Briefly reheat the broccoli in the oven.

  3. For the whipped feta, tip the feta into a food processor with the soft cheese, lemon zest, juice, oil and seasoning. Blitz until creamy, 1-2 mins.

  4. Remove the dutch baby from the pan (it should lift out easily if cooked) and put on a serving plate. Top with the whipped feta, broccoli, soft-boiled eggs, dill, Aleppo pepper and almond.

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