Yorkshire puddings:

• Always use a deep muffin tin for Yorkshire puddings as it makes them more airy – and don’t wash it after use as the tin forms a natural non-stick effect, ensuring a better, even rise.

• Make the mix at least one hour before using to allow it to rest then give it a good whisk just before baking. Lightly grease the tin as too much oil will leave you with a stodgy, greasy pudding, and heat until smoking.

• Fill the moulds leaving a small gap at the top and place back in the oven at 190°C. Cook for about 10 minutes or until well risen and turn the oven down gradually (about 10° every five minutes) until they are crisp.

Roast beef:

• Always choose a good quality cut of beef that has been well hung and has nice marbling and a good layer of fat on the outside. Roast the beef on sliced onions, thyme and bay leaves – this will form a tasty trivet that can be used for the gravy.

• Rub seasoning all over the meat followed by a good coating of Dijon mustard. This will form a crisp coating and will also help render the fat. Start the beef off in a very hot oven to seal it then, after about 10 minutes, reduce to a moderate heat. The bigger the piece of beef, the better it tastes.

• If you’re roasting beef or duck, always reserve the fat for roast potatoes. Add a generous seasoning of salt and a couple of sprigs of thyme for superb flavour.

Horseradish sauce:

• For a really special horseradish sauce, finely chop some fresh horseradish root and mix with whipped cream (about 50g to half a pint of cream, or to taste) and finish with a little Dijon mustard.