Perfectly Cooked Yorkshire Puddings

Crack 4 free-range eggs into a large bowl and whisk them until they are frothy and light.

Pour in 200ml of whole milk and sift in 200g of all-purpose flour. Add a pinch of salt.

Whisk everything together until the batter is smooth and lump-free. Ensure there are no lumps on the back of the spoon.

Pour the batter into a jug for easy pouring. This helps prevent splattering when adding to the hot oil.

Preheat your oven to 190°C (370°F).

Pour about 1cm of sunflower oil into each mould of a 12-cup muffin tin. Ensure the oil is evenly distributed.

Place the muffin tin with oil onto a stovetop burner over medium-high heat for about 15 minutes until the oil is very hot. Be very careful with the hot oil.

Carefully remove the hot muffin tin from the heat. Using a spoon, carefully pour the batter into the hot oil in each mould, filling them about halfway. The hot oil will help the puddings rise.

Immediately place the muffin tin into the preheated oven. Bake for 20-25 minutes, or until the Yorkshire puddings are golden brown, puffed up, and crispy.

Resist the temptation to open the oven door while they are baking, as this can cause them to collapse.

In a small bowl, combine sour cream, grated horseradish, and the juice of half a lemon. Mix well.

Arrange slices of smoked salmon on a serving board. Grate a small amount of horseradish over the salmon and garnish with fresh dill.

Once baked, carefully remove the Yorkshire puddings from the oven. Serve them immediately, either as a side for a roast dinner or filled with the smoked salmon mixture and a dollop of the sour cream sauce.