Step 1

Preheat your oven to 220˚c/430˚f (fan oven).

Step 2

In a mixing bowl combine the 90ml of aquafaba, 250ml of plant milk, 1 teaspoon of apple cider vinegar and 1/2 teaspoon of Dijon mustard. Whisk until frothy and thick.

Step 3

In separate mixing bowl add the 75g plain flour, 75g gram flour and 2 teaspoons of baking powder. Stir to evenly combine. Then slowly whisk in frothy wet mixture until you have a thick batter. Tip the batter into a measuring jug so that it is easier to pour later.

Step 4

Pour a little of the sunflower oil in the bottom of each opening of a deep muffin tray. Place in the oven and heat for 10 minutes or until the oil begins to smoke. It's important to get the oil as hot as possible.

Step 5

When the sunflower oil is hot enough remove the muffin tray from the oven. Working quickly pour a good helping of the mixture into each muffin depression. Depending on the size of your muffin tin holes you should get about 6 - 8 Yorkshire puddings from the batter.

Step 6

Place the muffin tin back in the oven and cook for 20 - 25 minutes until the Yorkshires have risen and are golden brown.

Step 7

Serve the Yorkshires immediately for best results or they can be kept warm until needed by covering with tin foil and placing into an oven at low heat.

Step 8

Preheat your oven to 200˚c/390˚f (fan oven).

Step 9

Remove any leaves from the cauliflower and cut the stem so the vegetable sits flat. Place into a large casserole dish (one with a lid).

Step 10

Mix together all the rest of the roast cauliflower ingredients into an even paste. Using your hands or a pastry brush, coat the entire outside of the cauliflower with the paste. If there is any left pour on top of the cauliflower.

Step 11

Cover the cauliflower dish and place into the oven. Roast for 30 minutes.

Step 12

After 30 minutes remove the lid of the casserole dish and roast for a further 30 minutes until the outside of the cauliflower has nicely browned.

Step 13

Serve immediately for best results. Alternatively the cauliflower can be kept warm in a oven on a low heat until needed. Then 5 minutes before serving, place back into a hot oven to crisp up the exterior again.

Step 14

Preheat your oven to 200˚c/390˚f (fan oven).

Step 15

Place your chopped potatoes into a large saucepan. Cover with water and season heavily with salt. Bring to the boil and cook the potatoes for 2 - 3 minutes until they start to become a little soft on the outside.

Step 16

Drain the potatoes into a colander and cover with 2 tablespoons of flour. Shake the colander vigorously until the potatoes begin to fluff up round the edges and the flour is evenly coating all the potatoes.

Step 17

Pour the 3 tablespoons of sunflower oil onto a large roasting tray and place into the oven for 5 minutes until the oil is spluttering and hot.

Step 18

Remove your hot tray from the oven and pour the potatoes into the hot oil. Use tongs or a slotted spoon to toss the potatoes in the oil. Then place into the oven and roast for 40 - 50 minutes until golden brown and crispy. Turn the potatoes halfway through cooking to ensure even browning.

Step 19

Heat 1 tablespoon of olive oil in a saucepan over a medium heat. Toss in the chopped onion and carrot and cook for 3-5 minutes until the vegetables have started to soften.

Step 20

Pour the rest of the gravy ingredients except the vegetable stock into the pan. Stir to coat the carrot and onion and cook for a further 30 seconds.

Step 21

Then pour over the 500ml stock and simmer, lid off, for 10 - 15 minutes until the liquid has reduced by about half and the sauce is nice and thick.

Step 22

If you prefer a smooth gravy, strain the gravy through a fine sieve. Otherwise you can leave it as is for a chunky and rustic gravy. Keep warm on a low heat in the saucepan until needed.