Traditional Sunday Roast with Yorkshire Puddings

Ingredients

• 1.5 kg of beef, pork, lamb, or chicken
• 4 large potatoes
• 2 parsnips
• 2 carrots
• 1 onion
• 2 cloves of garlic
• Salt and pepper
• Olive oil
• Beef dripping
• 140g of plain flour
• 4 eggs
• 200ml of milk

Instructions

1. To start, preheat your oven to 220°C. While the oven is heating up, prep your vegetables by peeling and chopping the potatoes, parsnips, carrots, onion, and garlic. Toss them in a roasting pan with some olive oil, salt, and pepper, and pop them in the oven.
2.  Next, it's time to prepare your meat. Whether you prefer beef, pork, lamb, or chicken, season it generously with salt and pepper and rub it with some olive oil. Place it in a roasting pan and add it to the oven along with the vegetables. Roast everything for about 1.5 to 2 hours, or until the meat is cooked to your liking.
3. While the meat and vegetables are roasting away, it's time to make the star of the show - Yorkshire puddings! In a bowl, whisk together the flour, eggs, and milk until you have a smooth batter. Let it rest for at least 30 minutes.
4. To make the Yorkshire puddings, preheat your oven to 220°C and place a small amount of beef dripping in each cup of a muffin tin. Pop the tin in the oven for a few minutes until the dripping is sizzling hot. Carefully pour the batter into the cups and bake for 20-25 minutes, or until the puddings are puffed up and golden brown.