Jamie Oliver cooks mini Yorkshire puddings with smoked trout and horseradish pate on Jamie’s Great Britain.

For the trout dish Jamie used: 200 grams of Cream cheese, 1 lemon, 1 fresh horseradish, 4 tbsp milk, 2 fillet smoked trout, chives, lemon zest, rapeseed oil and pinch of black pepper.

For the Yorkshire Pudding: 4 large organic free range eggs, milk, flour, salt and pepper. (Note – the same quantity of flour, eggs and milk must be used).

To prepare the Yorkshires, cack the eggs into a jam jar, take a note of how far the eggs have filled the jar.

Pours the eggs into a mixing bowl and fill the jam jar with milk to the same level as the eggs. Pour the milk into the bowl and then puut plain flour into the jar, again to the same level that the eggs had filled it.

Before adding the flour to the wet ingredients, whisks the eggs and milk then add a good pinch of salt and pepper.

Tip all of the flour into the egg and milk and mixes using his whisk.

Pour the Yorkshire pudding mix into a cupcake tray and places it straight into the hot oven 250C.