British chef Jamie Oliver regularly shares cooking tips and tricks with his fans, including how to make a delicious Sunday roast dinner. There are many components to the classic meal, but one of the most popular is Yorkshire puddings.
Jamie recommended preheating the oven to 225°C, 425°F, or gas number nine first.
Then, get yourself a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments.
Pop it into the oven for 10 to 15 minutes so the oil becomes very hot.
Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug.
If cooking turkey with your Yorkshire puddings, Jamie has shared an easy gravy recipe made using the juices from the turkey.
What’s more, it’s gluten-free and takes only 10 minutes to make.
Pan juice from the turkey (approximately 100ml)
Two teaspoons cornflour
One tablespoon cold water
Fresh stock (100ml – 300ml)
Remove the turkey from your roasting tin and skim off any excess fat.
Jamie recommended leaving about a tablespoon of fat in the pan as it adds flavour.
Next, pop the roasting tin on the hob over a medium heat and stir well, making sure you have scraped all the lovely cooked bits from the sides and bottom of the pan.
Mix the cornflour and cold water in a separate bowl and stir well, then tip it straight into the roasting pan and mix really well.
Bring to a gentle simmer, stirring continually, and you will see all the juices start to thicken into a lovely gravy.
Add the stock to the roasting pan, adjusting the amount to reach your desired consistency.