The perfect Roast Beef

As an amateur, but keen, chef Ive spent most of my life working on the perfect roast beef. Ive got the potato's sorted (Use King Edwards, boil them first, chuff up the outsides, preheat a tasty fat like Duck). Beef is easy (cook it on max for 10 mins then 180 for the rest, leave it very rare and cut it thin) but I never really got Yorkshire puddings nailed until today.

Most of the recipes are are just wrong and use a pancake batter which is too thin. Tonight I tried James Martin (or actually James Martin's Mum's) recipe. Its perfect, light, fluffy and absolutely irresistible.

Here are the ones left over once we had eaten the best ones :-). They're now in the freezer ready for another day (licks lips)