Yorkshires ON MY MIND

MINI YORKSHIRE PUDDINGS WITH RARE ROAST BEEF, JUS, HORSERADISH CREAM AND PINK PEPPERCORNS

RECIPE AND STYLING BY LEANNE MIDDLEWICK PHOTOGRAPH BY DYLAN SWART

Makes 10 – 12 A LITTLE EFFORT 40 mins

WHAT YOU NEED ROAST BEEF

½ tsp beef stock
1 tbsp olive oil
1 tsp garlic, chopped
¼ tsp dried coriander
¼ tsp cracked black pepper
¼ tsp ground cloves
500g aged beef rump

YORKSHIRE PUDDINGS

100g self-raising flour, sifted
100ml full-cream milk
3 large eggs
salt and freshly ground black pepper, to taste
canola/sunflower oil, to cook

JUS

2 tsp beef stock
water, to deglaze

HORSERADISH CREAM

2 tsp prepared horseradish
50ml fresh cream, whipped to soft peaks
salt and freshly ground black pepper, to taste
1 tsp fresh flat-leaf parsley, finely chopped
pink peppercorns, to garnish

HOW TO DO IT

1 Preheat the oven to 180°C.

2 For the roast beef, combine the ½ tsp beef stock with the rest of the ingredients and rub the mixture onto the meat. Set aside to marinate.

3 For the Yorkshire puddings,