Jamie Oliver's Mega Yorkie with salmon, beets & asparagus

This giant traybaked Yorkie is a really impressive thing to have in your repertoire. Served with delicate salmon, zingy asparagus and sweet beetroot, this is a real treat! (Samsung Food sources nutrition data from the USDA and others. Numbers may vary from those you see on other sites due to different calculation methods.)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place the flour, milk and a pinch of sea salt into a bowl, crack in the eggs, add 50ml of cold water and whisk vigorously to a smooth batter. Pour into a jug and place in the fridge to relax until needed (I like to make mine the day before).

Step 2

2. When you’re almost ready to cook, preheat the oven to 220ºC/400ºF/gas 6.

Step 3

3. Drizzle 4 tablespoons of vegetable oil into a 35cm x 25cm roasting tray, pick in the rosemary leaves and place in the oven to get hot (make sure that the shelf is lowered so the Yorkshire has room to rise).

Step 4

4. Quickly but carefully remove the oiled tray from the oven, spread out the rosemary, then pour in the batter and return to the oven to cook for 25 minutes, or until puffed up and golden – don’t be tempted to open the oven door during that time!

Step 5

5. Meanwhile, put a griddle pan on a high heat. Trim the asparagus, place in the pan and dry fry, turning until nicely charred on all sides, then transfer to a bowl and season with lemon juice, salt and black pepper.

Step 6

6. Drain and slice or dice the beetroot, then place in a casserole pan with the balsamic and honey and cook until sticky, stirring regularly.

Step 7

7. Mix the yoghurt and horseradish in a bowl, then season to taste with salt, black pepper and lemon juice. Snip the cress onto a nice serving board, spoon the beetroot on top, then pick over the basil leaves. Pile the asparagus on the board.

Step 8

8. Once cooked, slide the Yorkie on to the board, then roll the salmon into roses and place on top. Serve straight away with lemon wedges on the side.