Yorkshire Puddings with Sausages, Tenderstem® & Roast Shallot Gravy

Pre heat oven to 200C / gas mark 6 2. Add the sausages and shallots to a sturdy bottomed roasting tin. Pour over the olive oil and add the thyme. Season with a little black pepper and toss to mix well. Roast in the middle of the oven for 20-25 minutes.

Make Yorkshire pudding batter by whisking together all the ingredients in a large roomy bowl. Set aside to rest.

Pour the olive oil into the holes of your chosen tin - Yorkshire pudding tin for meal sized portions or muffin tin for canapes. Place on the top shelf of the oven to heat up (above the sausages) for 10 minutes.

When cooked, remove sausages from the oven and transfer to a plate, along with the pieces of roast shallot and wrap tightly in foil to keep warm.

Make gravy in roasting tin by placing over a low heat on the hob. Sprinkle in the flour and stir well, scraping at the bottom to release all of the lovely caramelized bits. Pour in the stock and stir though the wine, if using. Bring up to a simmer and cook for 5 minutes. Taste to check the seasoning, you may want to add a little salt and freshly ground black pepper.

Remove the Yorkshire pudding tin from the oven and place over a low heat on the hob - it is important that the oil stays as hot as possible. With a little care, ladle or pour the batter into each of the oiled holes in the tin. Get the tin back into the oven as quickly as possible and cook until puffed-up and golden. This should take around 10-15 minutes for the mini sized puddings or 15-20 minutes for the larger puddings.

Just before the Yorkshire puddings are due to come out of the oven, steam the Tenderstem until just cooked - about 5 minutes.

Assemble the dish by arranging the sausages and roast shallots in the Yorkshires, tuck in the cooked Tenderstem and pour over a little gravy.

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