Henry Preen served up a tasty beef Yorkshire pudding wrap with roast potatoes, buttered cabbage, stuffing and gravy on Saturday Kitchen.<\/p>\n
The ingredients for the Yorkshire pudding are: 3 free-range eggs, 200g plain flour, 300ml full-fat milk and 4 tbsp beef dripping or vegetable oil, to cook.<\/p>\n
For the beef: 1.5kg diced beef shin, 6 tbsp olive oil, 2 onions, diced, 1 garlic bulb, peeled and crushed, 1 fresh rosemary sprig, 6 tbsp oil, 1 tbsp butter, 400ml Rioja or other full-bodied red wine, 1 litre beef stock, 2 tbsp yeast extract, salt and freshly ground black pepper.<\/p>\n
For the roast potatoes: 1kg potatoes, 5 tbsp vegetable oil or beef dripping, 1 garlic bulb, 1 fresh rosemary sprig, \u00bd tsp salt, 1 tsp onion powder, 1 tsp garlic powder and 1 tsp dried rosemary.<\/p>\n
For the buttered cabbage: 1 Savoy cabbage, cored and thinly sliced, 30g unsalted butter, 2 garlic cloves, chopped, \u00bd lemon, juice only, salt and freshly ground black pepper.<\/p>\n
To serve: 200g stuffing, 300ml beef gravy and 4 tbsp horseradish cream.<\/p>\n