Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 8 thick slices cooked roast beef (about 28¼ oz)
• 12 broccoli florets (about 10½ oz)
• 2 lb 3 oz floury potatoes, peeled and cut into large chunks
• 17¾ oz carrots, peeled and cut into batons
• 5 oz plain flour
• 4 eggs
• 13½ Tbsp milk
• 4 tbsp sunflower oil, plus extra for the potatoes
• 1 tsp salt

Method

1. Heat the oven to 425°F. Parboil the potatoes in salted water for 7 minutes, drain, shake them in the pan to roughen the edges, and tip into a roasting tin with 3 tbsp hot sunflower oil. Roast for 40-45 minutes, turning once, until crisp and golden.
2. Add the carrots to the oven on a separate tray, tossed in a little oil and salt, for the last 30 minutes of the potatoes' time.
3. Meanwhile make the Yorkshire pudding batter: put the flour and a pinch of salt in a bowl, whisk in the eggs, then gradually whisk in the milk until smooth. Rest for at least 15 minutes.
4. Divide a drizzle of sunflower oil between the holes of a 12-hole muffin tin and heat it in the oven for 5 minutes until smoking hot. Pour the batter evenly into the hot oil and bake for 20-25 minutes without opening the door, until puffed, deeply golden and crisp.
5. Steam or boil the broccoli for 3-4 minutes until just tender, and warm the sliced beef through gently — covered in a low oven for 10 minutes, or briefly in a pan with a splash of water so it stays moist.
6. Serve the beef with the roast potatoes, carrots, broccoli and Yorkshire puddings on warmed plates.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).