Ingredients:

For the Yorkshire pudding:

2 large eggs

70g plain flour

100ml whole milk

vegetable oil



For the roast:

400g beef joint

1 large potato

2 carrots, peeled and cut into batons

2 parsnips, peeled and cut into batons

100g sprouts

200-300ml gravy

Method:

1. To make the batter, crack the eggs into a bowl, then add the flour and whisk until smooth. Gradually add the milk and carry on whisking until the mixture has no lumps. Pour the batter into a jug and place in the fridge to chill for 20 minutes.
2. Season the beef joint with salt and pepper and place on an oven tray. Preheat the oven to gas 9, 240°C, 220°C fan. Place the tray in for and bake for 40 minutes. Peel the potato and cut it into quarters, put them in a pan, cover with water and then bring to the boil. Once they’ve come to the boil, cook for 2 minutes, then drain. Place the sprouts in a pan and cover with water, boil for 10 minutes.
3. Drizzle a little oil into an oven-proof frying pan and put it in the oven. Add a bit of oil to a roasting tin and place in the oven to heat. Carefully, tip the potatoes into the roasting tin, ensuring they’re all coated with oil, add the carrots and parsnips. Put the tin back in the oven. Pour the batter into the frying pan and put it back in the oven and cook for 25 minutes.
4. Check the Yorkshire pudding it should be golden brown. If it’s ready, take it out and set aside. Turn the potatoes and carrots and add the sprouts to the tin. Cook for a further 10 minutes and if they look done, remove the veg, but put the potatoes back in the oven. Heat the gravy.
5. Turn off the oven and put the Yorkshire back in to warm through. Take the beef out the oven and slice. Serve the Yorkshire on a plate, filled with the meat, veg and potatoes and pour over the gravy.