Yorkshire pudding roast dinner

Points® value

Meal Items

Plain White Flour

45 g

Egg, whole, raw

2 medium

Vegetable Oil

½ tablespoon(s)

New potatoes, raw

100 g


1 clove(s), unpeeled

Carrots, raw

1 medium, large, cut into small chunks

Red onion

1 small, cut into wedges

Rosemary, Fresh

2 teaspoon(s), roughly chopped

Thyme, Fresh

2 sprig(s), leaves picked and roughly chopped, plus extra sprigs to serve

Calorie controlled cooking spray

4 spray(s)

Dried Mixed Herbs

½ teaspoon(s)

Chicken breast, skinless, raw

1 medium

Broccoli, raw

100 g, tenderstem

Black pepper

2 pinch, to serve


Put the flour in a bowl and make a well in the centre. In a jug, whisk the eggs with 80ml cold water. Gradually whisk the egg into the flour to form a smooth batter. Season, then cover and let rest for 1 hour. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes, garlic, carrots, onion and fresh herbs in a roasting tin, mist with cooking spray and toss to coat. Season to taste and roast for 20 minutes. Meanwhile, Put the vegetable oil in a 20cm ovenproof frying pan and heat in the oven for 10 minutes, until the oil is very hot. Pour the batter into the pan and bake for 20 minutes, until risen. Remove from the oven and set aside to rest. Sprinkle the dried mixed herbs over the chicken breast. Nestle the chicken among the vegetables and add the broccoli. Cook the mixture for another 20 minutes, stirring the vegetables once. Slide the Yorkshire pudding onto a plate, then fill with the chicken, potatoes and vegetables, season to taste.