±«Óãtv

Method

1. To make the Yorkshire pudding, make the batter the night before. Combine the eggs with the flour in a bowl and beat until thick. Gradually add the milk until the mixture becomes smooth. Keep in the fridge, covered, and remove an hour before cooking.

2. To make the beef, marinate the beef shin with the olive oil, onion, garlic, rosemary and pepper, in a shallow dish, covered, in the fridge overnight.

3. To cook the beef, preheat the oven to 200C/180C Fan/Gas 6.

4. Heat a large heavy pan and sear the beef until browned all over. Add the onion and garlic to the same pan, reduce the heat and add the butter being sure to scrape any beef sediment off the bottom of the pan. Cook for 10 minutes until the onions and garlic have coloured and softened.

5. Add the red wine and beef stock to the pan. Cover with foil, place the lid on top and cook in the oven for 4 hours, reducing the temperature to 160C/140C Fan/Gas 2 after 30 minutes of cooking time.

6. To make the roast potatoes, preheat another oven to 220C/200C/Gas 7.

7. Peel and rinse the potatoes and boil in a large pan of salted water until tender and fluffy. Drain in a colander and leave to steam dry. Preheat a roasting tin in the oven with the vegetable oil or beef dripping.

8. Smash the garlic with the back of a knife, but leave the skin on. Add the garlic to the hot oil for a second to infuse before adding the potatoes with a good pinch of salt.

9. Roast in the oven for 35–40 minutes, reducing the temperature to 180C/160C Fan/Gas 3 when they go in.

10. Turn halfway through and then add the rosemary. Roast until crisp and golden-brown. In a small bowl, mix the salt, onion, garlic and dried rosemary powders and sprinkle over the potatoes once out of the oven.

11. To cook the Yorkshire pudding, return the oven temperature to 220C/200C/Gas 7.

12. Heat 3 tablespoons of beef dripping or vegetable oil in an oven proof frying pan. When the oil is hot, add a quarter of the batter to the pan. Cook for 30 seconds and then transfer to the middle shelf of the oven. Reduce the oven temperature to 190C/170C/Gas 3 and cook for 15–20 minutes, or until browned and cooked through.

13. Transfer to a plate lined with kitchen towel to remove any excess oil once cooked. Repeat to use up the remainder of the batter.

14. Meanwhile, to finish the meat, remove it from the oven, strain the liquid into a saucepan, reserving the cooked ingredients and simmer the sauce over a medium-high heat until the volume of liquid has reduced by half. Season with salt to taste and add the yeast extract.

15. To make the buttered cabbage, remove the tough outer leaves from the cabbage. Cut into quarters and remove the core. Finely shred the cabbage into thin ribbons.

16. Bring 3 tablespoons of water to a boil on a high heat in a large saucepan with a good pinch of salt, the butter and the garlic cloves, skinned and lightly crushed. Add the cabbage and stir continuously for a few minutes until well coated and beginning to soften. Cover with the lid and remove from the heat. After two minutes stir again and check the seasoning. Add more salt if needed, a crack of black pepper, a squeeze of lemon juice and a final knob of butter to serve.

17. To assemble the wrap, add a spoon of stuffing to the base of the Yorkshire pudding wrap with some buttered cabbage. Next, add a good helping of the beef, scrunch the potatoes over and top with a little of the reduced beef gravy and a dollop of horseradish cream. Once assembled, roll up the wrap and you’re ready to go.