For the potted beef and bacon:
250g chuck steak or steak trimmings or roast beef left overs
250g piece of bacon belly (ask your butcher)
Apinch of freshly ground black pepper
a pinch of freshly ground nutmeg
½ tsp Maldon sea salt
10g drained anchovies (about 4 fillets) (from sustainable sources) 100ml beef jus (organic)
100ml beef dripping melted salted butter, to seal
For the Yorkshire puddings:
2 free range eggs, beaten
The same volume of organic milk as the eggs
The same volume of plain flour as the eggs
2 tbsp beef fat, for cooking
At a steak restaurant, trimmings of prime beef are pretty common. Instead of wasting them, our chefs started to make potted beef. Served with Yorkshire puddings it became a staff food favourite so good it ended up on the menu. At home, this is a great way to use up Sunday lunch leftovers.
for the potted beef :
Preheat your oven to 140°C/275°F/gas
Place all the potted beef ingredients except the butter in a cast-iron pot. Cover and place in the oven for 3 hours.
Remove from the oven and flake the meat with your fingers. Put into sterilised Kilner jars (or an earthenware pot) while hot, top with melted butter to seal and allow to cool. Refrigerate until needed.
Measure the volume of your beaten eggs (probably around 100ml) and mix with equal quantities by volume of milk and plain flour. Store overnight in the fridge.
The next day, when you are ready to eat, preheat your oven to 210°C/425°F/gas 7. Heat 2 tsp of beef fat in each well of your Yorkshire pudding tins until smoking. Carefully pour in 60ml of your Yorkshire pudding batter per hole, and bake for 20-25 minutes, until golden brown and risen. Turn the puddings over and cook for a further minute or two, to colour the underneath.