Parsnip & Pepperoni Yorkshire Pudding Pizza

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Crack the eggs into a jug and add 100ml [200ml] milk

Add 70g [140g] flour, the dried sage and a pinch of salt and whisk until smooth – this is your batter

Put the batter in the fridge to rest

Line 1 [2] large baking tray[s] with non-stick baking paper

Add 2 tbsp vegetable oil to the tray[s] and put it in the oven for 3-4 min or until the oil is hot

Once the oil is hot, carefully pour the batter onto the tray[s], covering the whole base in a thin layer, then put the tray[s] in the oven for an initial 7-9 min until the batter is lightly golden and puffed up – this is your pizza base

Meanwhile, add the tomato paste to a bowl with the onion marmalade and a generous pinch of salt and pepper

Give everything a good mix up – this is your pizza sauce

Top, tail, peel and grate the parsnips

Add the grated parsnip to the middle of a tea towel and bring the four corners together to form a ball, twist the ball and squeeze out as much liquid as you can

Grate the cheddar cheese

Add the grated cheese and grated parsnip to a bowl with the honey, a drizzle of vegetable oil and a pinch of salt and pepper – this is your cheesy parsnip

Once lightly golden and puffed up, remove the pizza base[s] from the oven

Spread the pizza sauce all over

Pick the basil leaves from their stems, discard the stems

Scatter the basil leaves over the pizza sauce, then layer the cheesy parsnip over the top

Drain the mozzarella, then pat it dry with kitchen paper

Top the cheesy parsnip with the sliced pepperoni, then tear the drained mozzarella into rough, bite-sized pieces and scatter over the top

Return the tray[s] to the oven for a further 7-9 min or until the mozzarella has melted – this is your parsnip & pepperoni Yorkshire pudding pizza

Wash the rocket, then pat it dry with kitchen paper