british classics

Try this twist on a Sunday roast, with steak, potatoes, veg and gravy served in a giant Yorkshire pudding. Prep ahead and make Sunday lunch in no time

Giant Yorkshire pudding Sunday lunch

eggs (these should make 100 milliliters in a jug)

plain flour

whole milk

oil,

fat steak (rather than a long, thin one)

rapeseed oil,

potato

carrots, carrots

broccoli

gravy

To make the batter, crack the eggs into a bowl or jug, then add the flour – it should make roughly the same quantity as the eggs. Whisk together until smooth. Gradually add the milk and carry on whisking until the mixture is lump-free. Season. Pour the batter into a jug, cover and chill for at least 30 mins and up to 24 hrs.

Heat a dry frying pan. Brush the steak with oil and season it well, place in the pan and brown on each side, then remove from the pan and leave to cool completely. If you’re making ahead, wrap and chill until you need it, up to 24 hrs. 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 mins, then drain. Leave to dry completely and chill until needed.

When you're ready to serve your Sunday lunch, heat oven to 230C/210C fan/gas 8. Drizzle a little oil into a 20cm frying pan with an ovenproof handle and put it in the oven. Heat a little oil in a small roasting tin on the same shelf. Tip the potatoes into the roasting tin, turn them over in the oil, add the carrots and the steak. 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 mins.

Check the Yorkshire pudding. It should have a good dark brown colour at the edges and feel firm and dry. If it’s ready, take it out and set aside. Remove the steak from the tin and rest until you’re ready to serve, wrapped loosely in foil to keep warm. Turn the potatoes and carrots and add the broccoli to the tin. Cook for a further 10 mins and if they look done, remove the veg, but put the potatoes back in the oven. Heat the gravy.

Turn off the oven and put the Yorkshire back in to warm through. Slice the steak and tip any juices into the gravy. Serve the Yorkshire on a plate, filled with the meat, veg and potatoes and pour over the gravy.

Use our foolproof recipe for vol-au-vents with retro puff pastry cases, then pack them high with savoury fillings for a party canapé

Party vol-au-vents

pack puff pastry

flour

fillings of your choice, to serve (see 'goes well with')

Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface and cut into 30 x 6cm squares, trimming any edges. Score a smaller square inside each one, leaving a 7.5mm border, taking care not to cut the pastry all the way through.

Put the squares on the tray, lightly brush with egg glaze and bake for 15 mins until puffed up and golden brown. Transfer to a wire rack to cool. When cool, carefully remove and discard the central piece of pastry from each one. To serve, fill with the fillings below. The vol-au-vent cases can be kept in an airtight container for up to a day before filling and serving.

Follow our recipe for pastry case canapés then fill with curried egg mayo, herbs and a dot of fruity relish

Spiced egg & coriander mayonnaise vol-au-vent filling

vol-au-vent cases (see 'goes well with')

eggs

mayonnaise

tsp mild curry powder

onions

coriander

lemon juice

mango chutney to serve

Put the eggs in a bowl and roughly crush into small pieces with a fork. Mix in the mayonnaise, curry powder, spring onions, coriander, lemon juice and some seasoning. Chill until ready to use.

Divide between 10 vol-au-vent cases, sprinkle with coriander leaves and top with a small dollop of mango chutney.

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Giant Yorkshire pudding Sunday lunc...

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Top 3 british classics recipes from across the web

The most viewed british classics recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Giant Yorkshire pudding Sunday lunc...

Party vol-au-vents

Spiced egg & coriander mayonnaise v...

The most viewed british classics recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine