Three Yorkshire puddings with three different fillings.
RECIPE DETAILS
1. For the lamb, place all the ingredients into a pan, bring to the boil and simmer for approx 10-20 minutes –check after 10 minutes and cook until medium rare.
2. For the steak, mix together the olive oil, minced garlic cloves and salt and pepper and marinate the steak for as long as possible – overnight if possible.
3. For the batter, mix together the flour, salt and pepper, eggs and half a pint of milk with an electric whisk. Rest the batter for at least 15 minutes.
4. Take a pudding tray with 10cm diameter depressions and add the fresh beef dripping. Place in the oven at 220°c (200°c fan oven) for 10 minutes.
5. Remove the tray from the oven and pour in the batter. Put straight back into the oven and cook for 20-25 minutes.
6. For the mash potato, chop and boil the potatoes in salted water for 15 minutes. Drain well then mash the potato with single cream and horseradish sauce.
7. For the caramelized shallots and mushrooms, in a frying pan over a medium heat add the halved shallots with olive oil, thyme, garlic, salt and pepper and cook for 3-4 minutes. Turn up the heat, add a heaped tsp of sugar and begin to caramelize. Reduce the heat again and add the butter. Add the mushrooms (depending on their size, you may need to chop them in half). Add the sherry and cook down for a few minutes. Stir through chopped parsley at the end.
8. For the crushed peas, blanch the peas for 4 minutes then drain. Place in a blender, add all the other ingredients and liquidize for 5 seconds.
9. Just before serving, transfer to a small saucepan and reheat, adding more olive oil, salt and pepper to taste.
10. Cook the steak on a hot griddle pan for a few minutes on each side
11. To serve: Arrange 3 puddings on a plate. In one, spoon the caramelized shallots and mushrooms. In another, spoon some of the minted peas followed by a slice of the lamb. In the third, spoon in some of the mash followed by a generous slice of steak.
