Giant Yorkshire Pudding Festive Roast Dinner

For the Quorn Roast

1. Cook the Quorn Roast as per on pack instructions

For the roasted vegetables

1. Bring a large pan of water to the boil. Once boiling, place the carrots, parsnips and potatoes in the pan and par-boil for 15 minutes
2. Spread the par-boiled vegetables on a baking tray and drizzle with oil. Bake for 25-30 minutes until golden. Set aside

For the cavolo nero

1. Place the cavolo nero on a board and remove the stems. Slice into thick slice
2. Add the greens to a pot of boiling water and blanch for 2 minutes or until the leaves are tender but still have a slight resistance
3. Drain and season with salt

For the gravy

1. In a large saucepan, add the carrot and onion and sauté for 5 minutes or until deeply golden.
2. Pour in the wine and boil for 5 minutes or until reduced by a half
3. Add in your stock of choice and simmer for 10-15 minutes or until the gravy has become glossy and thick
4. Place a sieve over a jug and pour in the gravy to remove the vegetables. Keep warm

For the Yorkshire pudding

1. To make the Yorkshire Pudding, preheat the oven to 220’C. Mix the plain flour, milk, pinch of salt and egg together until there are no lumps to create a Yorkshire pudding batter
2. In a medium sized rectangular ovenproof dish, add the oil and place the dish in the oven for 10 minutes until the oil is very hot
3. Once hot, remove the dish from the oven and pour in the batter
4. Immediately place the filled dish back in the oven for 20-25 minutes until the Yorkshire pudding is puffed and golden. (Hint…don’t open the over door whilst cooking)
5. Once cooked, remove the Yorkshire pudding from the oven and layer with your slices of cooked Quorn Roast, cavolo nero, roast potatoes, carrot, parsnips, and homemade Quorn Pigs in Blankets
6. Pour your gravy over the Quorn Roast and enjoy!