Giant roast veg yorkie recipe

1. Preheat the oven to gas 4, 180°C, fan 160°C. Peel, halve lengthways and deseed the squash, then cut into 1cm-thick slices. Peel the onions and cut into wedges. Core the apples and cut into eighths, putting it all in a large baking tray as you go. Drizzle with 1 tbsp olive oil, season with black pepper and bake for 40 mins or until soft and golden.

2. Meanwhile, whisk the eggs, milk and 50ml cold water together in a jug. Gradually add the flour, whisking constantly, until you have a smooth batter. Season with a pinch of salt.

3. Remove the veg tray from the oven and turn the heat up to gas 9, 240°C, fan 220°C.

4. Pour 1 tbsp oil into a high-sided, 25 x 30cm roasting tin and place in the oven for 10-15 mins to heat up. Carefully remove the tin from the oven, pour in the batter and bake for 20-25 mins or until golden and puffed up. Remove the tin from the oven and scatter over the roasted veg. Pick the rosemary leaves, toss with 1 tsp oil, then sprinkle over the veg. Dot with the Stilton* and return to the oven for 5-10 mins or until melted. (If you want to get ahead the day before, the finished Yorkshire pudding can be reheated at gas 4, 180°C, fan 160°C for 10 mins.)

Go veggie: Swap with vegetarian Stilton

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes