Yorkshire Pudding

1. Whisk the flour, eggs, milk and salt into a smooth batter and rest it for at least 30 minutes.

2. Heat the oven to 230°C and put a spoonful of duck fat into each hole of a muffin tin.

3. Put the tin in the oven and heat until the fat is smoking – this is essential.

4. Pour the batter quickly into the hot fat, filling each hole two thirds full.

5. Return to the oven immediately and bake for 20-22 minutes.

6. Never open the oven door while they bake – they will collapse. Serve hot with roast meat and gravy.

Tip: The essential partner to a Sunday roast. Three things make them rise tall: rested batter, smoking-hot fat, and a door that stays shut.