325ml full cream milk
1/2 teaspoon salt
250g plain flour
12 x 1/2 teaspoon beef dripping or vegetable shortening
Whisk the milk, eggs and salt and leave for 15 minutes.
Whisk in the flour and leave until you need it.
Put 1/2 a teaspoon of dripping in each muffin compartment and heat in at least a 220°C oven for 10-15 minutes.
Remove the pan from the oven and pour in the yorkshire pudding batter – you can fill them to the top.
Cook in a 250°C oven for 15-20 minutes or until they have puffed up and are golden.
2 large leeks, washed throughly and chopped
4 sticks celery, chopped
1L chicken stock
100ml dry white wine
250ml full cream milk
200g+ stilton cheese
100ml thickened cream
Heat the butter in a large saucepan and add the leeks and celery.
Soften over a low heat until translucent.
Add the flour and stir for a minute.
Add the white wine and stock and bring to the boil, stirring.
Simmer for 30 minutes.
Add the milk, cheese and cream and heat gently until the cheese has melted.
Season with salt, white pepper and nutmeg to taste.
Liquidize if you prefer and serve.
1kg desire potatoes, peeled and washed
Half bunch of thyme
Half head of garlic
Slice the potatoes 1/2cm thick.
Place the cream into a saucepan with the thyme and garlic.
Bring to the boil then reduce over a medium heat by a third.
Pass through a sieve and discard the thyme and garlic, then add salt and pepper.
Place the cream back in the saucepan and bring the cream back to the boil.
Add the sliced potatoes and cook over a low heat for 10 minutes, until the potatoes are slightly cooked.
Drain the potatoes through a sieve catching the cream in a bowl.
Layer the potato slices in a 5cm deep baking dish.
Just cover with the reduced cream and put in the oven for 1 1/2 hours. The top should be golden.
Remove from the oven, add the parmesan and put it back in the oven under the grill to brown the cheese.