Trio of Yorkshire puddings

Heat the oven to 220°C/Gas 7.

For the lamb, place all the ingredients in a pan, bring to the boil and simmer for approximately 10-20 minutes – check after 10 minutes and cook until medium rare.

For the steak, mix together the olive oil, minced garlic cloves, salt and pepper and marinate the steak for as long as possible – overnight if possible.

For the batter, mix together the flour, salt and pepper, eggs and 275ml milk with an electric whisk. Rest the batter for at least 15 minutes.

Take a pudding tray with 10cm diameter depressions and add the fresh beef dripping. Place in the preheated oven for 10 minutes.

Remove the tray from the oven and pour in the batter. Put straight back into the oven and cook for 20-25 minutes.

For the mashed potato, chop and boil the potatoes in salted water for 15 minutes. Drain well then mash the potato with single cream and horseradish sauce.

Add the caramelized shallots and mushrooms to a frying pan over a medium heat with olive oil, thyme, garlic, salt and pepper and cook for 3-4 minutes.

Turn up the heat, add a heaped teaspoon of sugar and begin to caramelize. Reduce the heat again and add the butter. Add the mushrooms (you may need to chop them in half). Add the sherry and reduce for a few minutes. Stir in the chopped parsley at the end.

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.

Just before serving, transfer to a small saucepan and reheat, adding more olive oil, salt and pepper to taste.

Cook the steak on a hot griddle pan for a few minutes on each side.

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.