Yorkshire Pudding

I seem to have more choices for my daily "in praise of" on Mondays than any other day of the week. Sadly, I had hoped to do one on Andy Murray this morning, but it looks like I'm going to have to wait until Federer retires for that one.

So, instead let's return to roast dinners which after all have only appeared twice so far - apple sauce and horseradish sauce - and to be fair the horseradish sauce only appeared because last time we had beef Anne cocked up the Yorkies. She redeemed herself yesterday (as long as you don't mention her seville orange marmalade that is).

Of the normal roasts, chicken and pork would be my clear favourites, followed by beef, with lamb trailing the field. However, our beef dinner comes with (two) single-portion yorkshire puds, and that's enough to raise a cheeky glass of shiraz to these little angel cups of gravy-smothered fat that bring the week to a warm and satisfying close.


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