I'd like to say I was inspired by watching the latest Masterclass on Masterchef, but in reality I was motivated by an unbelievable craving for yorkshire puddings. I didn't find it hard to talk W into a Yet Another Roast Beef Dinner.
I was delighted to see my butcher had one standing rib roast left. It was pre-tied so I didn't get to play with twine. Darn. I also decided to use Gravox too, to save bawling my eyes out over onions.
I tried to follow Gary Mehigan's tips and they definitely paid off. Double egg and lard makes for a "nommier" Yorkshire Pudding!
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