Braised beef with mini Yorkshire puds

For the ‘braised beef – or beef stew:

• Mix the flour, oregano, salt and pepper together.  Dust the diced beef all over.
• Heat oil in a frying pan and seal the beef until brown on each side (3 mins or so).
• Remove meat and tip a little wine into the pan to deglaze.
• Add the diced onion and carrot and cook for a few minutes until soft.
• Add the tomato purée, tinned tomato, wine, balsamic, stock and beef and stir.
• Leave to simmer for 2 hours – stirring occasionally and tasting to check seasoning.
• You can do this a couple of days in advance – have stew for dinner and save a little for the canapés!

For the Yorkshires:

• Make the batter – put a well in the middle of your pile of flour and break in the eggs.
• Whisk adding a little milk at a time until totally smooth.  The more ‘battered’ the better.
• Rest your batter for at least 30 mins, ideally a couple of hours in the fridge.
• Heat your oil or dripping in your mini muffin tray in the oven at 220 degrees.
• When the tin and fat is very hot ladel in your batter.  Approximately half fill each compartment.
• Put your tray in the oven and DO NOT OPEN IT until they have finished cooking.
• Your Yorkshires will be golden brown and risen when they are ready – 15-25 mins depending on the size.
• To assemble just pop a lump of beef and a little jus in each of the puddings – sprinkle with a little fresh oregano if you have it.