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Super Sunday

Posted by: Richard Abbey
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To celebrate is British National Yorkshire Pudding Day, we’ve dug out this fantastic recipe from The Milestone’s cookbook, First Catch Your Pig.


Yorkshire pudding, braised shin of beef and root vegetables



For the shin of beef:

1kg beef shin, cut into 4 pieces

100g flour

2 carrots, peeled and chopped

3 sticks celery, chopped

1 onion, peeled and quartered

Few sprigs thyme

Few sprigs rosemary

Half bottle red wine

5 cloves garlic


For the Yorkshire pudding:

100g plain flour

3 eggs

200ml milk

Pinch of salt

5 ice cubes


Root vegetables:

2 carrots

1 swede

4 parsnips

1 tablespoon honey

50g butter



To make the beef shin:

In a heavy frying pan add the vegetable oil and gently fry to colour the beef.

Remove the beef from the pan and add the vegetables, fry these until slightly coloured also.

Add the red wine and reduce by two-thirds.

Place all the ingredients in an ovenproof dish and cover with water.

Create a tin foil lid and braise at 140ºC for 5 hours until tender.

Remove the meat from the liquid, strain the stock through a fine sieve and reduce, this will be used for the sauce.


For the Yorkshire pudding:

Mix together all the ingredients except the ice cubes.

Place the ice cubes in a fine sieve and pour the mixture through over the ice cubes.

Pour a small amount of oil in a large Yorkshire pudding tray in the oven at 200ºC until smoking.

Fill with the Yorkshire pudding mix and cook for 25-30 minutes.


To roast the root vegetables:

Peel all the vegetables and chop into 3cm cubes.

Melt the butter in a frying pan, add the vegetables and colour.

Add honey and roast at 180ºC for 20-25 minutes until soft.


To assemble:

Place the root vegetables inside the Yorkshire pudding.

Top with the beef shin and the reduced sauce.

Chef’s Secret: Passing the Yorkie batter through ice really makes the puddings rise that extra mile!