March is such a funny month. Not quite winter anymore, but not quite spring. You get fooled into thinking that spring will be arriving when you’re greeted with a sunny morning, only to abandon that notion by dinner time when the temperature has dropped to single digits (celsius).
The recipe is firmly in my favourite food wheelhouse: copious cheese, spinach, mushrooms, and a cheese delivery mechanism, which in this case is a Yorkshire pudding. Yum. Just the sort of thing to warm your belly on a cold March night.
As soon as I surmised that Nicholas, Hater of Spinach, would not be joining us for dinner, I decided to make this. However, what I forgot to account for is that his brother, Andrew, is not a huge fan of mushrooms (it’s the texture, he says). So just after I asked, “Doesn’t this look delicious?” he replied, “Are there mushrooms in this?”
Needless to say, Andrew was not a fan. But that’s his loss because the adults at the table loved this. In fact, anyone who didn’t have an aversion to spinach or mushrooms would probably enthusiastically eat this, like we did.
John Whaite’s genius idea is to make a Yorkshire pudding, take it out when it’s done, slather it with loads of cheese, spinach and mushrooms (with the latter two ingredients fried when the yorkshire pudding is baking) and then bake it again. Honestly, it was sublime.
Highly recommended for people who don’t have food aversions.