Watercress & goat's cheese Dutch baby

Preheat the oven to 220°C, gas mark 7, and put in a 23cm ovenproof frying pan or round cake tin (don’t use one with a loose base) to heat up while you prepare the batter. In a jug, whisk together the eggs, milk, flour and salt until smooth. Stir in most of the dill. Carefully add the butter to the hot pan or tin and swirl it to melt, then quickly pour in the batter and return to the oven. Bake for 18-20 minutes until puffed and golden brown.

Meanwhile, in a small bowl, mix together the honey and oil, then season. Once baked, fill the hollow of the Dutch baby with the watercress, then scatter over the cheese and remaining dill. Drizzle with the honey dressing and serve straight away.