Lets face it, if there's going to be some food leftover after a roast it's unlikely to be your Yorkshire Pudding.
Many of us keep the beef dinner staple until last, using it to soak up any gravy left on the plate.
In order to make room for the fluffy, often huge, Yorkshire Pudding, many of us don't leave room for all of our greens.
So, in order not to waste Easter trimmings this year, especially as the nation does their best to make sure food goes further during the coronavirus crisis, Aldi has shared a clever trick to make sure nothing goes to waste.
What's more, it means indulging in a Yorkshire Pudding all over again.
Aldi has released an exquisite Yorkshire Pudding Wraps recipe, especially for the bank holiday weekend,
Here's everything you need to make it, including the leftover roast dinner ingredients and a simple Yorkshire Pudding method.
Ingredients:
60g plain flour
150ml semi-skimmed milk
4 x medium eggs
Salt
200g leftover beef, lamb or chicken – or ready sliced cooked meat
200g leftover vegetables – or sliced red onions, spinach leaves and carrot ribbons
Sunflower oil
Extras:
23cm round shallow baking tin
Method:
Preheat the oven to 220c/425f/gas 7
Make the batter with the flour, eggs, milk and salt
Pour a little oil in the tin and heat in the oven
Pour a quarter of the batter into the tin
Bake in the oven for about 8 mins – until risen and golden – you don’t want them too crisp otherwise they won't roll up - remove and put to one side
Repeat with the rest of the batter to give you 4 wraps
Divide the leftover meat and vegetables on the wraps or the cooked sliced meat, spinach, onions and carrot – roll over and secure with a toothpick
Reheat in the oven for 10 mins
Serve alongside leftover potatoes, mustard, horseradish, mint sauce and gravy
