Liz McNaughton

Get a good, sturdy, non stick tin

As with Yorkshire puddings a hot tin and hot oil makes all the difference. I normally put enough olive oil in the tin to coat the bottom well then sick it in the bottom of the oven to heat up before pealing the potatoes.

Peal your potatoes and Boil them for about 10 mins in lightly salted water. If you prod the potatoes with a knife you should feel slight resistance but the potatoes should not be cooked right through.

Once the potatoes are done, drain the water and give the strainer a slight shake so the out side of the potatoes goes a bit fluffy.

Take the heated tin /oil out of the oven. Put the drained potatoes in the tin and sprinkle lightly with salt, then turn the potatoes over so they are coated in oil and lightly salt the other side.

Then put the potatoes in the oven for about an hour and a half.

When done the potatoes should be a light golden brown.

Turning the potatoes? You can just put the potatoes in the oven and leave them – this will result in a crunchy bit on the bottom – If you want an even outside turn the potatoes once or twice during the cooking.

(this also works for pancakes)

I can get away with eating eggs but not other forms of dairy so use soy milk.

Before doing anything else get your tin (a loaf tin for one big pudding or a cupcake tin for little individualize ones) and put a little olive oil in the bottom. If using a cup cake tin then put a little oil in the bottom of each “cup”. That done put it in the oven – you will be more successful with a hot tin with hot oil in it.

The mixture -
4 eggs
Pinch of salt
350ml soy milk
3 OZ oz of Plain flower.

Mix all together in a big bowl – if using milk then whisk by hand as this will give a better rise. If using soy milk then you can get away with mixing using a electric hand mixer.

When ready take your hot tin out if the oven and pour mixture in so it fills about a third of the tin. When you put it back in the oven make sure it’s at the top with room for the puddings to rise and DO NOT open the oven once the Puddings are in. they should take about 15 to 20 mins to cook.

This is really simple, easy and always gets a compliment from first timers.

Use as many or as little carrots as you feel fits with what you are cooking

Peal and chop carrots length wise so all bits are about the same size.

Pour a bit of olive oil on them to give a light coating

Season and sprinkle, lightly, with mixed dried herbs

The amount of time you roast them for depends on what meat you are cooking them with – if it’ meat that needs a hot oven (beef or lamb) them 30 mins should do.. if it’s Meat like Chicken or Pork – that needs a slightly cooler oven the about 45 ish.

At the end you are looking for lightly brown edges.