Serve up a spectacular centrepiece of roast beef with a rich stuffing, and a clever twist on Yorkshire puddings
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Heat oven to 220C/200C fan/gas 7. Mix 50g flour, 150ml skimmed milk and 1 egg in a food processor or bowl until smooth, then stir in 85g grated Parmesan. Can be made up to a day ahead and stored in the fridge. Grease a 12-hole bun tin with a little oil, then heat in the oven for 2-3 mins. Pour a little batter into each hole and cook for 10-15 mins until golden and puffed.