His wealth of experience has made him an expert in the field of Yorkshires
"The old secret of Yorkshire puddings is making sure that all ingredients are mixed together at the same time as the seasoning.He starts with six eggs, 300ml of milk, seasoning and 300g of plain flour, before stirring the whole lot together.
"It doesn’t have to be completely smooth,” he adds. “It’s always nice to have that little bit of lump in it, because when you leave it for half and hour, it’s magic and it will come out lovely.He then places the puds on the middle shelf at 220 degrees, which allows for a lovely, golden brown finish.
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