Bringing a special (and filling) touch to Sunday lunch. You won’t be needing a big dinner after this, that’s for sure.
Ingredients:
For the Yorkshire puddings
- Olive oil
- 200g plain flour
- 1 tsp salt
- 6 free-range eggs
- 450ml milk
For the roast dinner
- Olive oil
- 4 large potatoes, peeled and chopped in half.
- 2 tbsp flour
- 6 large carrots, chopped into quarters
- 2 onions, chopped into quarters
- 1/2 savoy cabbage, shredded
- 100g frozen peas
- knob butter
- 8 vegetarian sausages of your choice.
- 3 tbsp gravy granules
- 2 tsp yeast extract (marmite)
- dash red wine
For the stuffing
- 1 onion, peeled and finely chopped
- 4 fresh sage leaves, finely chopped
- 80g white breadcrumbs
- 1 free-range egg, beaten
Method:
- Preheat oven to 230c/ 210c Fan/ Gas 6-7
- Pour 2 tbsp olive oil into 4 sandwich cake tins and place in the oven until very, very hot. (Careful!)
- Put the flour and salt in a large bowl and make a well in the centre. Add the eggs and a dash of milk and whisk until smooth. Then add the rest of the milk slowly until fully combined.
- Pour the batter into the four tins equally and place back into the oven for 20-30 minutes, or until the sides have risen and the pudding is golden. Turn the dishes around after 10-15 minutes to ensure an equal rise on all sides.
- Add 4 tbsp olive oil into a deep roasting tray and place in the oven.
- Drop the potatoes into a saucepan filled with cold water and bring to the boil. Leave bubbling for 10 minutes or until cooked but still firm. Drain the pan then add the flour and shake with the lid on to the fluff up the sides. Leave to rest.
- Carefully, remove the tray from the oven and tip in the floury potatoes. They should sizzle spectacularly. Add the carrots and onion. Place back into the oven and reduce the temperature to 180c / 200c Fan/ Gas 5-6. Cook for 45 minutes or until golden. Shake the tray every 15 minutes and be careful not to overcook!
- For the stuffing, sweat the onion in a dash of oil until soft. Remove from the heat and add to an ovenproof bowl with the sage and breadcrumbs. Season well and then stir in the egg. Flatten with the back of a spoon and pace in the oven for 30-35 minutes or until a crisp top has formed.
- Place the cabbage and peas into a saucepan half filled with boiling water. Add the butter and boil for 15 minutes or until cooked.
- Put the vegetarian sausages into the roasting tin with the veggies and potatoes and leave to cook for 15 minutes.
- In a gravy boat, mix the gravy granules with 230ml boiling water and the yeast extract as well as a good glug of red wine, if using.
- Place the giant Yorkshires in the oven for 2 minutes to warm through.
- To serve, place the sausages with all the trimmings inside the Yorkshire and drizzle over the gravy.
Tip: Use seasonal veg where possible and add mulled wine to your gravy at Christmas!