Mini air fryer roast beef Yorkshire pudding recipe

Preheat both drawers of your air fryer to 200°C.

For the batter, place the plain flour (100 g), ½ tsp salt and a pinch of black pepper into a bowl. Add the eggs (2) and whisk to a smooth paste. Slowly pour in the milk (100 ml), whisking continuously into a smooth batter. Transfer to a jug and set aside.

Pat the steak (2 packs) with kitchen paper to dry. Drizzle with 2 tbsp of extra virgin olive oil on both sides of the steak and season generously with sea salt.

Air fry for 10 minutes, turning the steaks over halfway. Remove from the air fryer and place on a plate to rest.

Meanwhile, pour a teaspoon of vegetable oil into 4 small pudding moulds. Brush the oil around the sides of the mould with a silicone brush, and pop into the air fryer for 4 minutes until hot.

Carefully pour the batter into each mould, filling each to roughly halfway. You may not need all of the batter. Air fry for 15 minutes.

Meanwhile, make the horseradish cream. Spoon the crème frâiche (100 ml) into a small bowl, add the horseradish (2 tsp) and mustard (1/2 tsp) to taste. Season with salt and pepper. Lightly mix, then spoon into a piping bag and set aside.

For the watercress salad, firstly whisk 3 tbsp of extra virgin olive oil and the white wine vinegar (1 tbsp) together to create an emulsion in a medium bowl. Toss the watercress (80 g) in the dressing to coat.

Remove the Yorkshire puddings from the air fryer and allow to cool slightly. Push the centre of the Yorkshire pudding down lightly to make an indentation.

To assemble, place the cooled Yorkshire puddings on a serving platter. Slice each steak into 6 thin strips along the longest length, so you have 12 strips in total. Once sliced, roll each up into rosettes. Snip the tip of the piping bag and pipe a little horseradish cream into the bottom of each Yorkshire. Top the horseradish cream with a rosette of beef, then pipe another small dot of cream on top of the beef. Serve with a little dressed watercress.