Camembert-Filled Yorkshire Pudding With Cranberry Gravy

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Combine the egg[s] with 35g [70g] flour and 50ml [100ml] milk

Season with a pinch of salt – this is your batter

Put the batter in the fridge to rest

Peel the potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

While the potatoes are cooking, fill a small oven-proof dish (or two) with a generous drizzle of vegetable oil and put the dish[es] in the oven for an initial 8 min for the oil to heat up

While the oil is heating up, peel and finely chop (or grate) the garlic and top, tail, and chop the carrots into quarters lengthways, then into batons

Add the carrot batons to one side of a baking tray topped with most of the thyme (save some for garnish), a drizzle of olive oil and a pinch of salt

After 8 min, remove the dish[es] from the oven and evenly drizzle the batter into the hot oil

Tip: Be careful – the oil may splash!

Return the dish[es] to the oven with the thyme carrots and cook for 12 min or until the batter is puffed up and golden

Tip: Don't peek! Opening the oven might make your giant Yorkie collapse!

Reboil half a kettle

While the Yorkshire[s] and carrots are in the oven, cut 2 [4] pieces of tin foil approx. the size of an A3 sheet of paper and layer them over each other

Add the Tenderstem broccoli to the middle with a few small knobs of butter, the chopped garlic, a pinch of salt and 2 tbsp [4 tbsp] cold water

Scrunch the edges of the foil around the greens to form 1 [2] sealed parcel[s]

Once the giant Yorkshire[s] has had an initial 12 min, remove the tray[s] with the carrots from the oven and add the Tenderstem parcel[s] to the other side of the tray

Remove the dish[es] from the oven and add the camembert[s] to the centre, piercing the top a few times with a sharp knife

Return both the dish[es] and tray[s] to the oven for a final 8 min or until the camembert has melted and the Tenderstem is tender with a slight bite

Meanwhile, heat a pan with 1 tbsp [2 tbsp] butter over a medium heat and once melted, add 1 tbsp [2 tbsp] flour and cook for 30 secs until a paste forms

Whisk in 250ml [400ml] boiled water with the vegetable stock mix, soy sauce and cranberry sauce and bring to the boil over a high heat, then cook for 5-6 min or until thickened – this is your cranberry gravy

Return the potatoes to a low heat with a knob of butter and a splash of milk, season with a pinch of salt and mash until smooth