Edd Kimber’s recipes

Roast Beef Yorkshire Pudding

150g plain flour

Large pinch of salt

1 tsp mustard powder

2 large eggs

450ml milk

2 sprigs of thyme

5 tbsp vegetable oil


Preheat the oven to 180c

In a large bowl whisk together the flour, salt and mustard powder. Make a well in the middle, add the eggs and a little of the milk. Slowly whisk to incorporate slowly adding in the rest of the milk. Once the batter is smooth and the consistency of double cream stir in the thyme leaves and set aside (preferably for half an hour to rest before cooking)

Place the oil into a large rectangular roasting dish and heat in the oven for 10 minutes.

Remove the roasting dish and carefully pour in the Yorkshire pudding batter and place immediately back into the oven to cook for about 30-40 minutes until puffed up and golden.


Pickled red cabbage

1/2 of 1 red cabbage, cut into quarters, core removed and shredded

125ml cider vinegar

125ml water

1 tbsp light brown sugar

2 tsp fine salt

2 bay leaves

2 garlic cloves, finely chopped

1 tsp pink peppercorns


Place the cabbage into a medium bowl and set aside. Place the vinegar, water, sugar, salt, bay leaves, garlic cloves and pink peppercorns into a small saucepan and heat until the sugar has dissolved. Pour over the cabbage and refrigerate for a couple hours until needed

(Kept in a sealed container it will will keep for a couple weeks)



Leftover roast beef (cooked medium)

4 tbsp Horseradish sauce

100g rocket (1 bag)

1 tbsp lemon juice

3 tbsp olive oil

Salt and pepper


To assemble the dish, brush the base of the pudding with the horseradish sauce. In a small bowl whisk together the lemon juice, olive oil and a little salt and pepper. Drizzle over the rocket and toss to coat. Slice to roast beef nice and thin and layer up In the pudding with the rocket and the pickled cabbage.

If you want you can of course serve this with gravy.


Savoury Muffins

200g plain flour
2 tbsp caster sugar
1/2 teaspoon salt
2 teaspoons baking powder
100ml vegetable oil
1 large egg
200 ml milk

150g pancetta

125g mature cheddar cheese, grated

5 spring onions, sliced

3 sprigs of fresh thyme

3 tbsp sesame seeds


Finely chopped the pancetta and cook in a frying pan over medium heat until crisp.

In a large bowl mix together the flour, caster sugar, salt and baking powder

In a seperate bowl mix together the oil, egg and milk. To the flour add the sliced Spring onion, the cheese and the cooled pancetta, toss through to mix.

Make a well in the middle of the dry goods and pour in the wet goods. Mix together briefly until almost fully combined, don’t worry about the odd little lump. Divide the batter between 6 large muffin wrapper and sprinkle with a little extra cheese (microplane is good for this) and sprinkle over the sesame seeds