Giant Yorkshire Pudding Roast Dinner

This giant Yorkshire pudding roast dinner has all the best elements of a vegetarian Sunday roast in one huge Yorkshire. For this Roast dinner I included honey roast parsnips and carrots, garlic butter, cavolo nero, roast potatoes, and cauliflower cheese. What could be more comforting?

This meal is actually very quick to make. It took just over 2 hours from start to finish with plenty of time to clean up along the way!

Giant Yorkshire pudding filling ideas

What do you put in a giant Yorkshire? Even before I was vegetarian I always thought the sides of a roast dinner were the best part. When they’re done correctly, not just boiled or steamed, vegetables can easily be the star of any roast.

Roast potatoes

Roast potatoes are, arguably, the most important and favourite side on any roast dinner. I make my roast potatoes extra crispy by fluffing them up before cooking and basting them regularly with hot oil whilst they’re cooking. I like to flavour my roast potatoes with garlic and sage. You could also add some rosemary if you like!

Honey roast carrots and parsnips

Parsnips, in my opinion, are an underrated vegetable. I like to cook my parsnips and carrots for at least an hour. This ensures they are nice and soft and allows time for their natural sugars to come out. If they start to burn just cover them in some tin foil for the last few minutes of cooking. Adding honey and thyme gives the vegetables extra sweetness and flavour.

Cauliflower cheese

I like to make cauliflower cheese as the main element of for my roast dinner. I much prefer cauliflower cheese to a nut roast. My number one tip is to always roast your cauliflower, never boil it. Boiling cauliflower removes flavour and nutrients so roasting is the better option by far.

Cavolo nero

Given that the rest of this meal is relatively heavy I wanted to add something a little lighter. This cavolo nero flavoured with lemon perfectly freshens up the whole dish.

Yorkshire pudding recipe

This is the same recipe as a normal sized Yorkshire pudding. It is just eggs, flour and milk. When making a giant Yorkshire, however, it is important to ensure the oil is extremely hot before adding the batter. Too cold and it may not brown properly and you will be left with a thick pancake-like texture.

Giant Yorkshire pudding roast dinner: Similar recipes

If you like this recipe then take a look at my other vegetarian family meals:

• Vegan roast dinner
• Pesto pasta bake
• Spicy rigatoni pasta bake
• Comforting Christmas pasta bake

Giant Yorkshire Pudding Roast Dinner

5 from 2 votes

This will be the base of your roast dinner, read on to see how to cook the rest of the meal.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: British

Calories: 935

Ingredients Method

Ingredients

  

Yorkshire pudding

• 4 eggs
• 140g/1cup+3tbsp plain flour
• 200ml/¾cup+2tbsp milk
• vegetable oil

Roast Potatoes

• 3 large roasting potatoes
• 3 Large garlic cloves
• 2 tbsp olive oil
• 1 tbsp butter
• 2 sage leaves roughly chopped

Honey Roast Carrots and Parsnips

• 2 carrots  peeled and cut into batons
• 2 parsnips  peeled and cut into batons
• 1 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp dried thyme

Cauliflower Cheese

• 1 small cauliflower  or half a large one
• 1 tbsp olive oil
• 20g/¾oz butter
• 20g/¾oz plain flour
• 200ml/0.75cups+2tbsp milk
• 40g/1½oz Cheddar cheese grated
• 40g/1½oz Gruyère cheese grated

Cavolo Nero

• 100g/3½oz cavolo nero
• 1 tbsp butter
• 1 garlic clove finely chopped
• 1 tbsp lemon juice

Method

 

1. Heat the oven to 210°C/190°C fan (410°F/375°F).
2. Place the flour and eggs in a medium-sized bowl or jug. Mix with a fork until just combined.
3. Add in the milk, a little at a time, and continue to mix until fully combined. Set aside.
4. In a large roasting dish just cover the bottom of the dish with vegetable oil. Place in the oven for 30 minutes to heat up.
5. Pour the Yorkshire pudding mix into the dish. Bake for 30 minutes or until the sides have puffed up and browned, and the bottom is starting to go golden brown.

Roast Potatoes

1. Peel the potatoes, slicing in half if they are large. Boil the potatoes in salted water for 10 minutes. Drain and steam dry for 5 minutes.
2. Place the potatoes back in the empty pan and, with the lid on, shake the potatoes to fluff them up.
3. Preheat the oven to 210°C/190°C fan (410°F/375°F). Place the olive oil and butter in a small-medium roasting dish and leave to heat in the oven for 10-15 minutes.
4. Add in the potatoes and garlic cloves. Season with salt and pepper. Use a metal spoon to baste the potatoes. Roast for 1hr 10 minutes, basting half way through.
5. Add in the sage leaves and toss the potatoes once more in the oil. Using a potato masher or a fork, slightly smash the potatoes. Roast for a further 20 minutes.

Honey Roasted Carrots and Parsnips

1. Preheat the oven to 210°C/190°C fan (410°F/375°F).
2. Place the carrots and parsnips on a baking tray lined with parchment paper. Pour over the oil, honey, thyme and a pinch of salt and pepper. Toss to evenly coat the vegetables.
3. Cook in the oven for 1 hour. After 30 minutes toss the vegetables and, if necessary, cover with foil to prevent burning.

Cauliflower Cheese

1. Preheat oven to 210°C/190°C fan (410°F/375°F).
2. Break the cauliflower into small florets. Place on a baking tray and toss with olive oil and a pinch of salt. Roast for 25 minutes, tossing halfway through. If they start to burn, cover with tin foil.
3. Meanwhile, melt the butter in a small sauce pan. Add in the flour and stir until a paste forms. Slowly add in the milk and stir. Season with salt and pepper. Set aside.
4. Place cooked cauliflower in a small oven-proof dish. Pour over the white sauce and top with the grated cheeses.
5. Bake in the oven for 20-25 minutes, or until the cheese is golden and bubbling.

Cavolo Nero

1. Chop the greens into 1 inch long pieces
2. Boil the greens in salted water for 4 minutes. Drain thoroughly, squeezing out as much liquid as possible.
3. In a large frying pan melt the butter and cook on a medium-high heat until it just starts to brown.
4. Add the garlic and cook for a few seconds and then add the lemon juice. Toss through your greens and cook for a further minute.