Hi guys, so I'm working with Tesco to help you lovely people get more veggies into your life
and I'm gonna do a great little dish perfect for this festive time of year. We're gonna do
a mega giant Yorkshire pudding with beautiful roasted butternut squash, sweet onions, apples,
rosemary and some beautiful blue cheese, but watch out because everyone's gonna love it. So butternut
squash, remove any of the stickers. You don't have to peel the skin off. Carefully take the end off,
like this. And then very carefully cut this in half. Get a little spoon and just simply
take these little seeds out. Slice this up into like 1cm slices, a nice little mouthful size
So this is about 450g. Now what I want to do is just put a little olive oil into a tray,
a little kiss of vinegar and some salt and pepper. So the squash goes in. So with the apples, really simple
Cut them into quarters and then remove the stalk and then we'll cut those quarters into half,
the little eighths go in. The nice thing about the eating apples is they hold their shape
They're really sweet and delicious. So with the red onions, simply peel them,
quarter them and cut them also into eighths. Once you've done this, dress
it like a salad. So we'll roast it in an oven at 180°C, which is about 350°F, for
about 40, 45 minutes until these literally shrink back, right. They'll be intense and gorgeous
but you need that time in the oven to really make them as delicious as possible. So in they
go. We're now going to make a beautiful Yorkshire pudding batter. Now, it's a great recipe to have
in itself. You can use it for pancakes, you can use it for little Yorkshire puddings, which are
more traditional, or the big guys, right, the big guys. That's what we're doing today. So
get yourself a lovely little bowl. We're gonna go in with 150g of plain flour, OK. So
we want plain flour for this recipe. Then we go in with 150ml of milk and then, a little trick,
50ml of water. Important. A nice pinch of salt and then, last but not least, 4 lovely eggs
And that water and the eggs are going to give the Yorkshire pudding that lovely rise,
that crispiness. Give it a little whisk up. And it's nice to make this and let it rest a little
bit. So it's good to do it now while all this is roasting in the oven. So there you go, batter
done, veg in the oven. I'll let that cook, have a clean down and then I'll show you what to do next
So 45 minutes, the roasted veg smells absolutely incredible. Look at that. You can see it's shrunk up
You know the intensity. Oh, the flavours... Amazing! I'll just go on the hob for a
second. Just a little swig of oil. This is heated up again. We'll pour the batter in
That oven I've turned up now to 220°C and we're going to throw this
in for 20 minutes. Do not open the oven, right. Keep that heat in there, keep that lovely steamy
environment in there and what's going to happen is that Yorkshire pudding is going to cook up,
up, up, up. It's going to give you the most amazing traybake, big giant Yorkie and then I'll show you
what to do next because it's the best bit. OK, so 20 minutes in, let's have a little look
Look at the size of that! Come on. That, my friend, that's what we want... A big fat
giant Yorkshire pudding. Look at the size of that! OK, we haven't finished because the best bit
is yet to come. So, what do we do? Well, we take our lovely roasted squash and we put that into our
lovely Yorkshire pudding. Into the corners, right around. I'm going to add two last ingredients
and they're cracking. Rosemary, you could use sage if you want to, you only need a little bit. There's some oil on this board here
I'm just going to take off the rosemary and put it in that oil. That will make it go crispy and fragrant
and delicious to eat. Now I've got about 80g of nice Stilton cheese
and literally all I do is break it up in my hand and sprinkle it.
Look at that, look how beautiful that is. And then in with the rosemary.
So in the oven for 5-10 minutes until the veggies have heated up
and the cheese is going oozy and that, I promise you,
will be the star of the show. Meat eaters, vegetarians, it doesn't matter. It's gonna be amazing
This is what you get, look. It's amazing, it's bonkers,
it's eccentric. Come on! Roast turkey, all the trimmings, whatever. That's amazing
You can see in there that the cheese has melted. It's gone oozy, it smells absolutely amazing
But of course it's got that lovely kind of crispiness and crunch. Let's get in there
Oh look, you got the cheese oozing. Look at that
gorgeousness. So I'm just doing this for tasting purposes obviously
Oh my god, oh my god... You don't have to eat it like this. You can cut a bit and put it on a plate
and use knives and forks. But this is so good. If you're vegetarian, you have to give that a go,
you have to. There's no choice, you have to give it a go. If you're a meat eater,
you have to give that a go. Get down to Tesco, get the ingredients and get cooking. Merry Christmas