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Giant Yorkshire pudding filled with cauliflower cheese, roast potatoes, carrots, parsnips and cavolo nero

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
Cook Time 2 hours
Total Time 2 hours 30 minutes
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.