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4 eggs

180 g milk

90 g plain flour

¼ tsp salt

30 g butter

20 g parmesan cheese

5 g fresh thyme

1 small sage leaf

1 garlic clove

Your Christmas leftovers at room temperature

Leftover gravy, heated up

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1. Preheat your oven to 445°F/230°C and place your oven safe pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand.

2. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.

3. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.

4. Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.

5. When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.

6. Scatter the cheese and herb mix over the top and return to the oven for 15-20 minutes. Do not open the oven during this time.

7. Remove from the oven, fill with your leftovers (they should be up to room temp so they get hot in the oven) and return to the oven for a further 10 minutes. If it looks like it’s getting too much colour, turn it down to 390°F/200°C.

8. Cut into quarters and drizzle with hot gravy.

Tags: baking, Christmas, dinner, Dutch baby, leftovers, main, nut-free, Thanksgiving

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