Brian Turner's roast beef and yorkshire pudding

When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving. Meanwhile, put the oven up again to 200C/400F/Gas 6.

Heat some of the excess dripping from the roast in a suitably-sized ovenproof pan or roasting tray. Whisk up the Yorkshire pudding batter, then pour into the tray and immediately place in the oven. Close the door quickly, and bake for 25 minutes. Turn the pan round and cook on for another 10 minutes.

Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, or indeed some horseradish mustard which I found once in Scotland.

Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.

Sprinkling some English mustard powder over the top of the meat halfway through cooking gives a nice heat.

This Yorkshire pudding recipe works not by weight, but by volume. Use any size of cup, but measure each ingredient with the same cup. I'm not sure why the vinegar is there, but that's what my Gran did. It seems to work, so why change it?

Yorkshire pudding is very versatile. It can be eaten by itself, with onions and gravy, or can be used in a sweet context as well - not surprising, as the batter is virtually the same as that for popovers and pancakes. In Yorkshire we eat it with sugar and jam, and that's after the pudding and the meat!