What has happened to the art of home-made Yorkshire Pudding?
Apart from David 30000000091's oeuvre I've not seen any decent examples.
Belting cauliflour cheese though, by far the best yet.
You start on page 3 as usual Ralph? Because the perfect Yorkshire Puddings were right there on page one I have been working on them for about 2 years to get the perfect technique.
Taxi - meat looked lovely the rest really disappointing. Potatoes looked burnt but prepared to give you the benefit on them but YP's out a bag watery gravy and strange veg don't do it for me. I can only assume Red marked you up as you have got closest to trough sized portions,
Just to clarify, YP 100% homemade but agree definitely not my best effort, must do better.