March 2018 - Church Farm Cauliflower and Ham Clafoutis


Something a bit different for dinner time!

Serves 4


75g plain flour

3 medium free-range eggs

300mls Church Farm Whole Milk

2 tbsp chopped parsley

50g grated parmesan cheese

2 tbsp sunflower oil

1 cauliflower (broken into medium sized florets – approx.800g)

50g cooked ham – roughly chopped


  1.  Sift flour and pinch salt in large bowl, gradually whisk in milk with beaten eggs to form a smooth batter.

  2. Stir in parsley and half parmesan. Rest for 30 mins.

  3. Preheat oven to 200 degrees. Put oil in roasting tin and heat in oven then add cauliflower florets and gently shake to coat them in oil. Season lightly (ham will be quite salty).

  4. Add ham to cauliflower dish and quickly pour over batter. Sprinkle over remaining cheese and cook in oven for 25 minutes until puffy and golden.

  5. Serve immediately with a fresh green salad.

Alternatively, replace ham with fried bacon.