British Sunday Supper
 

Yorkshire Pudding
 

Ingredients

• 4 large eggs

• 1 1⁄2cups whole milk

• 1⁄2teaspoon coarse salt

• 1 1⁄4cups all-purpose flour

• 4tablespoons vegetable oil (or beef drippings)
   

Directions:

1. In a blender, combine the eggs, milk, flour, and salt.
   Blend until well combined and place in the refrigerator until
   ready to use (allow to rest for at least 30 minutes).

2. Preheat oven to 425°F.

3. Put 1 teaspoon of the oil (or beef drippings) into each section
   of a 12-hole Yorkshire pudding tray or muffin tray and put into the
   oven on the top shelf until very hot, almost smoking.

4. As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.

5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.

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Roast Beef with Potatoes & Carrots
 

Ingredients

• One 5-pound rib roast of beef, bone-in

• 1/2 bunch fresh rosemary (about 5 sprigs)

• 1 heaping teaspoon sea salt, plus more to taste

• 1 heaping teaspoon white or black peppercorns

• Olive oil

• 2 1/2 pounds russet potatoes

• 1 pound turnips (or substitute carrots)

• 3 1/2 tablespoons unsalted butter, at room temperature

• 2 tablespoons runny honey

• 1 whole head garlic, separated into cloves but not peeled

• 20 fresh bay leaves (yes, 20—although they could be optional)

• 6 tablespoons red wine vinegar or cider vinegar

• Prepared horseradish

• English mustard
   

Directions:

1. Take the beef out of the fridge about 30 minutes before you intend to cook it.

2. Preheat the oven to 475°F (246°C) and put your largest, sturdiest roasting pan in it to heat.

3. Bash the leaves from 2 sprigs rosemary into a paste with a heaping teaspoon each of salt and peppercorns. Add a drizzle of olive oil and then rub this paste all over the beef. Place the beef straight in the hot roasting pan, fatty side up, and roast it, uncovered, for 50 minutes for rare to medium-rare, a little longer for medium.

4. Meanwhile, put a large pan of salted water on to boil. Peel the potatoes and turnips, then halve or quarter them and cut them into roughly 1-inch chunks. Add them to the boiling water, return to a boil, and then cook until somewhat tender, about 10 minutes. Drain the root vegetables in a colander and toss them a few times to expel any excess moisture, and then let them dry. (They can sit here for as long as needed.)

5. Carefully transfer the roast to a plate and set the roasting pan aside. Leave the oven on. Dot half the butter (or let’s just say 2 tablespoons, no need to be that precise) on top of the meat, then use the remaining rosemary sprigs to brush the honey all over the meat. Cover with a double layer of aluminum and a kitchen towel and let it rest for 30 minutes. Set the rosemary sprigs aside but do not discard them.

6. While the meat rests, quickly bash the unpeeled cloves of garlic, then add them to the fat in the hot roasting pan along with the rest of the butter and the 20 bay leaves. Pour in the vinegar and place the pan over 1 or 2 burners turned to medium-high heat. Add the potatoes and turnips. Keep moving everything around and season well with salt and pepper. When everything is sizzling away, put the pan and vegetables back into the hot oven for 30 minutes, or until crisp and golden.

7. When the vegetables are very nearly done, carve the beef. (You may want to use a couple of boards—one to carve on, one to serve on.) If the meat was tied by your butcher, discard any string. Pour any juices that collected on the plate into a small heatproof dish and place it in the oven to keep warm. Grab a carving knife and first detach the roast from the bones in a single swoop by sliding the knife between the rib bones and the roast. Trim the upper cap, or fatty fat fat portion, of the roast and then trim and discard the visibly fatty portion of the cap (see bottom right portion of the photo) and thinly slice the remaining meaty section (see upper left portion of the photo). Slice the roast into chops by slicing between where the rib bones were (see center of the photo). Chop the meaty ends of the ribs (see upper right portion of the photo) from the rib bones (see bottom right). Use the rosemary sprig brushes from earlier to paint the various cuts of meat with the flavorful juices left on the cutting board. Serve the meat with the hot, crisp vegetables, the dish of hot juices, and a good schmear of horseradish and mustard.

 

Scones with Fresh Berries & Cream

 

Ingredients:

• 500g AP flour, plus extra for dusting

• 2 eggs, beaten

• 75g sugar

• 30g baking powder

• 75g butter, softened

• 230ml milk

• 1teaspoon vanilla extract

• 150g semi-dried berries, strawberries, 
  raspberries, blackberries, bilberries and cherries

• 1egg, beaten, for egg wash

• golden caster sugar, for glaze

• jam and cream, to serve
   

Directions:

1. Preheat the oven to 220°C/gas 6. Grease a baking sheet.

2. Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter,
    vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.

3. Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky,
    add more flour or more milk if it is too dry - you want a soft dough, but not sticky.

4. (You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).

5. Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.

6. Transfer the scones to the prepared baking sheet and brush with the egg wash,
    and then sprinkle liberally with golden caster sugar for the glaze.

7. Bake for 15 minutes, or until risen and golden brown.
   Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.