I’m not a fan of the term ‘comfort food’. All food is comfort to me. And anyway, what would that make other food? Uncomfortable? Hardly. That said, I do understand that some situations require filling, warming nursery food. And this week, complete with frosty mornings and an icy wind, is a case in point.
Gardening at this time of year is, if I’m honest, more of a chore than a pleasure – not terribly satisfying. Clearing damp, dead pumpkin leaves and dismantling tangled bean canes leaves you with little more than wet gloves, freezing fingers and a longing for tea.
Still, at least the harvests from the patch can provide some comfort. The kale is cropping nicely now and the pumpkin harvest was good, so this week I’m making the most of both for a satisfying and warming vegetarian supper of stuffed Yorkshire pudding.
The recipe seems long and a bit of a fiddle, but it’s deceptive. You can prep the filling in advance then just heat everything up whilst you make the yorkies. I generally go with 3 yorkies per person but it depends on the size of your Yorkshire pudding tin (and the size of your people too). If you’re into drinks parties, make these mini and serve them as wintery canapés.