The Best Yorkshires

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What you will need

140g (5 ozs) plain flour
4 eggs
200ml (7 fl ozs) milk
sunflower oil , for cooking

How to make your Yorkshires

1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.

2. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

3. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

4. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.

5.If you have too many, you can cool them and freeze for up to 1 month.

Watercress Soup

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This is a very simple and truly delicious soup, that also happens to be very good for you. Fine enough to serve at any dinner party.

1 medium onion
1 small potato
25g butter or marg
1 bunch watercress
1/2 pint milk
1/2 pint stock
salt & pepper to taste
60ml double cream (or you can use creme fraiche)

1. Chop onion and potato.
2. Melt butter in saucepan and saute onion until transparent. Add potato, watercress, milk and stock. Bring to boil, reduce heat, cover and simmer for 20 mins.
3. Allow to cool slightly then blend (in pan with stick blender is best way).
.2.Adjust seasoning to taste, stir in cream/creme fraiche and reheat to serving temperature.