Best ever Yorkshire puddings

I am always getting asked about my recipe for Yorkshire puddings whenever I post pics of them on my social and they really are the easiest things to make.

Yorkshire puddings aren’t just for roast beef either, we have these with whatever we are roasting on a Sunday, usually a chicken, and I often pop a bit of powdered chicken stock into the mix if so and maybe some chopped fresh sage.

The fundamental principles of yorkies are equal volume of eggs, flour and milk, a very hot oven and smoking hot beef dripping or oil, also don’t be tempted to open the oven door whilst they are cooking.

I usually make these first thing on Sunday morning and then when nearly ready to serve with the roast I just pop them back in the oven for a couple of minutes.

Best ever Yorkshire puddings (makes 10 yorkies)

Ingredients:

  • 300ml free range eggs
  • 300ml plain flour
  • 300ml semi skimmed milk
  • beef dripping or veg/sunflower oil (not olive)

Method:

  1. Combine the milk, eggs and flour in a mixing bowl and beat together for a minute. Don’t over beat, I’ve found this doesn’t give as good a rise. Put the mix into a jug and refrigerate for at least 30 minutes or even overnight.
  2. Heat oven to maximum temp, mine is 240C.
  3. Put some beef dripping or oil into each hole of a metal muffin tray. I use enough dripping to come about 1cm up from the bottom of the muffin hole once liquid. Place muffin tray in the oven to heat until smoking hot, around 10 minutes.
  4. Pour batter into each hole quickly and put back in oven, try not to let heat escape too much whilst doing this.
  5. Cook for 25 minutes or until crisp and brown.

Slow roast lamb shoulder on Boulangère potatoes

Autumn has arrived and with it comes roaring log fires, the twinkling flicker of scented candles and hearty fare here at the cottage.

I’ve been pretty poorly for a while now but I’m finally getting back into the kitchen occasionally and it’s doing the world of good for my mental health. I still have a really foggy mind but I’m breathing better, so I’ll take that as a sign that I’m on the mend, and being enveloped in the scents of this beautiful lamb dish as it gently roasts on a Sunday is some pretty good medicine.

Because I can’t stand up for very long or focus, I’m sticking to recipes that take barely any prep, or if they do then Joel has been doing the vast majority of it, and it’s working out nicely – minimum effort, maximum results and this recipe sums that ethos up completely.

This is one of my all time favourite go to’s for a lamb dish. The oven does all the work and makes the magic happen. Lamb/hogget is expensive so it’s a rare treat here at the cottage, usually only when we find it on offer or drastically reduced. This particular recipe uses a half shoulder cut so its much more affordable than getting a whole one and there’s always plenty of leftovers for the following day. Win.

Slow roast half lamb shoulder on boulangère potatoes:

Ingredients:

  • half a lamb/hogget shoulder
  • potatoes, thinly sliced (I used about 6 large ones for this sized roasting tray just use as many as you need to almost fill the tray)
  • 3 cloves garlic, sliced plus 5 whole cloves
  • 1 onion, sliced
  • fresh thyme leaves
  • chicken stock
  • salt and pepper

Method:

  1. Heat the oven to 160C, bring your lamb/hogget out of the fridge 30 minutes before you start to prep. Pierce the lamb shoulder all over and pop a clove of garlic in each slit.
  2. Mix together the potatoes, sliced garlic, onion and thyme and layer into a roasting tray. Pop the lamb on top, skin side up then pour over hot chicken stock until it comes 3/4 of the way up the potatoes. Sprinkle everything liberally with salt and pepper then pop in the oven for 3 1/2 hours or until the lamb is soft and tender and simply falls apart. Cover with foil and leave for 20 minutes before serving.