weekday wonders.

We’ve sprinkled a little delicious. magic over a few familiar dishes and transformed them into something brilliant and new

Toadstool in the hole is a shroomy version of the sausage classic. Served with a rich cheese & onion polenta and miso gravy, it’s a dish that feels new and modern but with plenty of old-school comfort

RECIPES AND FOOD STYLING POLLYANA COUPLAND

Broccoli steaks with crispy sea bass, potatoes and a peanut & chilli sauce

PHOTOGRAPHS ANDREW HAYES-WATKINS

Toadstool in the hole

Serves 3-4

Prep time 15 min, plus 1 hour resting

Cook time 35 min

MAKE AHEAD

Making the batter in advance (you could make it in the morning) really does help to get the puffy rise you want from the yorkshire pudding batter. Keep the batter chilled, add it cold to the hot oil and, whatever you do, don’t open the oven before the time is up or your pudding will deflate.

• 2 tbsp vegetable oil

• 6-8large portobello mushrooms

For the yorkshire pudding batter

• 140g plain flour

• 4 medium eggs

• 200ml whole milk

For the miso mushroom gravy

• 10g mixed dried mushrooms

• 200ml hot water

• 1 tsp white miso paste

• 1 tsp dijon mustard

• 1 tsp plain flour

• 100ml dry white wine

• 3 thyme sprigs, leaves picked

For the cheese and onion polenta

• Dash vegetable oil

• 1 red onion, sliced

• 400ml vegetable stock, hot

• 80g polenta

• 1 tsp unsalted butter

• 50g comté or vegetarian alternative, coarsely grated

1 Using a stick blender, whizz the yorkshire pudding batter ingredients in a jug with a pinch of salt, then put in the fridge for at least an hour.

2 Heat the oven to 200ºC/ 180ºC fan/gas 6. Put the dried mushrooms in a heatproof bowl, pour in the hot water and leave to rehydrate. Put the oil and whole portobello mushrooms in a very large ovenproof dish, then cook in the oven for 15 minutes.

3 Meanwhile, pour a dash of oil into a medium pan over a medium heat and fry the red onion for about 12 minutes, stirring often, until starting to caramelise.