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Tomato, Lincolnshire poacher & caramelised onion loaf
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Serves: 8 - 10
90ml olive oil
2 onions, thinly sliced
½ tsp fennel seeds
250g plain flour
2 tsp baking powder
3/4 tsp salt
100g natural yogurt
3 British Blacktail Free Range Medium Eggs
150g Lincolnshire Poacher cheese (or mature Cheddar), coarsely grated
1 unwaxed lemon, finely grated zest
2 Organic Large Vine Tomatoes, 1 deseeded and chopped, 1 sliced
2 tbsp mixed seeds
1. Preheat the oven to 200ºC, gas mark 6. Grease and line the base and sides of a 1kg loaf tin with baking parchment, making sure the parchment is 2cm higher than the tin. Heat 2 tbsp olive oil in a frying pan, add the onion and fennel seeds, season generously and cook over
a low heat for 15-20 minutes until the onion is soft and turning golden.
2. Combine the flour, baking powder and salt in a large bowl. In a measuring jug beat together the yogurt, remaining 60ml olive oil, eggs, ¾ of the cheese, the lemon zest, chopped tomatoes and softened onions.
3. Mix the wet ingredients into the dry, taking care not to overmix, then spoon into the prepared tin. Lie the slices of tomato on top and sprinkle with the remaining cheese and the seeds. Bake for 45-50 minutes until risen, golden and a skewer inserted comes out clean.
4. Allow to cool slightly in the tin before removing to a wire rack to cool completely before slicing.
Typical values per serving:
This recipe was first published in Tue Apr 13 14:33:29 BST 2021.