Roast beef with yorkshire pudding and horseradish potato cake

Brian Turner serves up traditional roast beef with puffy Yorkshire puds, flavour-packed potato cake and garlicky spring greens speckled with bacon
By Brian Turner
Roast beef with yorkshire pudding and horseradish potato cake
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 45 minutes
  • Effort: medium


For the horseradish potato cake

  • 4 large baking potatoes
  • 85 g butter
  • 1 onion, grated
  • 2 tbsp creamed horseradish
  • 2 tbsp chopped parsley
  • 2 tbsp vegetable oil
  • salt and black pepper

For the Yorkshire puddings

  • 150 g flour
  • 2 eggs
  • 225 ml milk or water
  • pinch salt
  • 1 tsp malt vinegar
  • 2 tbsp lard or dripping

For the roast beef

  • 1x1 kg beef sirloin, boned, rolled and tied
  • 50 g lard or dripping
  • salt and black pepper

For the vegetables

  • 500 g spring greens
  • 50 g butter
  • 1 clove garlic, crushed
  • 2 rashersback bacon, cut into strips
  • salt and black pepper


1. Preheat the oven to 220/gas 7.

2. For the horseradish potato cake, clean the potatoes and bake in the oven for approximately 50 minutes, or until tender.

3. While the potatoes are baking, make the batter for the Yorkshire puddings by beating the flour, eggs, milk or water, salt and vinegar until the mixture is smooth (with the consistency of double cream). Rest for at least 30 minutes.

4. Put the beef in a roasting tray with the lard or dripping and season with salt and pepper.

5. Cook in the hot oven for approximately 30 minutes - add an extra 10-15 minutes if you prefer your meat 'well done'. Pierce with a fork or skewer to test - the redder the juices, the rarer the meat. Remove from the oven, season again and leave to rest in a warm place for 15 minutes, before slicing.

6. Continue making the potato cake: cut the baked potatoes in half and scoop into a bowl, discarding the skins. Mash with a fork, add 50g of the butter, and all the grated onion, horseradish sauce, parsley and seasoning.

7. Heat the oil in a 20cm non-stick oven-proof frying pan and when hot, add the remaining butter. Tip in the potato to fill the frying pan and flatten with a spatula. Cook for a few minutes to set in shape. Transfer back to the oven and cook for 10 minutes, removing it once to carefully turn over; keep warm.

8. To cook the Yorkshire puddings, put a little duck or goose fat into the bottom of individual bun tins and place in the oven until the fat smokes.

9. Remove from the hot oven and pour the batter mixture to the top of each bun tin. Replace in the oven and cook for about 30 minutes - take care not to open the oven door during this time or the puddings will not rise.

10. For the vegetables, remove and discard the stalks from the spring greens. Roll and shred the leaves. Plunge into boiling salted water and cook for 5 minutes.

11. Melt the butter in a frying pan and add the garlic and bacon - cook for 2-3 minutes. Add the spring greens and stew for a further 5 minutes; season to taste.

12. Serve the sliced roast beef with your favourite gravy, a wedge of the potato cake, a couple of Yorkshire puddings and bundle of spring greens for each person.

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