Giant Yorkshire Pudding with Rump of Lamb in a Fennel and Olive Sauce

Method

Step one

Preheat the oven to 200°C, 400°F, gas mark 6.

Step two

Mix up the McDougalls Yorkshire Pudding Batter, following the on-pack instructions. Leave to rest.

Step three

Place the fennel and shallots in a roasting tin, drizzle with the olive oil and season. Place in the oven for 20 minutes until soft.

To cook the giant Yorkshire Puddings. Heat a drizzle of oil in each of 10 x 20cm round sandwich cake tins. When the oil is hot, place a ladle of the prepared McDougalls Yorkshire Pudding Batter into each one, and cook for 15 minutes or until golden. Reserve until needed.

To make the sauce, in a pan, add the wine and reduce by half. Add the water, and whisk in Bisto Chicken Bouillon. Bring to a low simmer, and whisk in the Bisto Granules Reduced Salt. Add the roasted fennel and olives, then keep warm until needed.

To cook the lamb, reduce the heat in the oven to 180°C, 350°F, gas mark 4. Heat a large frying pan over a medium-high heat. Coat the lamb in oil and season. Then cook, in batches, skin-side down, for 4-6 minutes until caramelised. Repeat until all the lamb is sealed.

Place the lamb skin-side up in a roasting tray. Roast for 20-25 minutes for medium or until cooked to your liking. Leave to rest for five minutes.

To serve, place the giant Yorkshire Puddings on plates, fill with seasonal vegetables and potatoes. Then top with the carved lamb and serve with the fennel and olive sauce.