Roast beef, horseradish, roast potatoes (reheated until crisp), leftover green veg (we used Brussel sprouts, and sautéed greens). Add mustard if desired.
Sautéed mushrooms or nut roast, Vortex crispy chickpeas (lightly oiled, Air Fry on 205°C for 6 mins), roast potatoes, roasted butternut, sauce of choice (a plant based white sauce, or salsa verde is lovely here!)
Roast Chicken, stuffing, gravy, cauliflower cheese, honey roasted carrots broccoli – All reheated in the Vortex Air Fryer (Grill on 205°C for 4 mins)
Roast Lamb, Mint sauce, minted peas, mixed roasted veggies, rosemary roast potatoes
No Roast leftovers? No problem!
Cook some sausages and serve with mustard mayo (1Tbso Dijon +2 Tbsp Mayo) and buttery sautéed cabbage
Tips for the puffiest puds:
– Rest time: The single most important step. Resting the batter will increase the rise of the puddings, and lead to a tastier and more complex final flavour. Aim for a few hours minimum if you can, or let them sit for up to three days for gravity defying puds.
– Warm vs cold batter: A personal choice. Room temp batter will yield tall, crispy puddings with a hollow core. Cold batter will create denser puddings with a pronounced cup.
– Preheat your cake tin and oil for a great puff.