Recipe
Homestyle One-Pot Chicken Casserole
Tender chicken, chunky vegetables, and a rich thyme gravy cooked together in one comforting pot.
Traditional Yorkshire Puddings
Yorkshire puddings are a proper British classic that work for Sunday roasts and simple midweek dinners alike. This version keeps ingredients straightforward and gives you two reliable ways to cook them depending on your kitchen setup.
Use the oven for a full tray or the air fryer for smaller batches with less fuss. Either way, preheating the fat properly is the key to great rise and crisp edges.
15 mins prep25 mins cook40 mins total
Whisk flour salt and black pepper in a bowl.
Beat in eggs milk and water until smooth then rest the batter for 30 minutes.
Optional: whisk in 2ml white vinegar with the wet ingredients to help the puddings hold their rise.
Heat the oven to 220°C fan and place a Yorkshire pudding tray inside with hot oil or lard in each well.
When the oil is very hot carefully pour batter into each well to about halfway.
Bake for 20 to 25 minutes until puffed golden and crisp.
Serve immediately while risen and hot.
Keep cooking
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