This ratio of milk, flour and egg gives yorkshires with high sides and a good deep well for filling with gravy. Add 125g grated halloumi, 1 tsp nigella seeds and 1 tsp sesame seeds just after you've poured the batter for some extra richness and crunch (an addition inspired by this recipe).

Ingredients

• 75g flour
• 175ml whole milk
• 3 large eggs
• 60ml sunflower oil

Method

1. The day before, mix the flour, milk and eggs in a bowl with a whisk until no lumps remain.
2. Cover the batter and place in the fridge.
3. A couple of hours before you want to cook the yorkshires, take the batter out of the fridge to warm up the room temperature.
4. Heat the oven to 220 degrees Celsius.
5. Put a tsp (5ml) of sunflower oil in each well of a deep muffin tin.
6. Place the muffin tin in the oven and heat until the oil is smoking, probably at least 15 minutes.
7. Remove the muffin tin from the oven, place over a low heat and then carefully fill each well with batter.
8. Return to the oven for about 30 minutes, resisting the urge to open the door to peak for the first 15 minutes to make sure they rise.
9. If after 15 minutes they are already looking fairly browned then reduce the heat to about 180 degress Celsius.
10. Serve immediately to retain their crispness

Makes 12 yorkshires, enough for 4 to 6 people.