Having been born and raised in London, I didn’t grow up having Yorkshire puddings with my Sunday roasts. I was introduced to this British tradition when I went ‘up North’ to university in Manchester. As a student I lived with five Northerners and quickly learnt that Yorkshire puddings were an important part, if not the most important part, of a weekend roast dinner.

In the last few years these special spongy savoury puddings seem to be popping up on gastropub menus more and more as Londoners decide it’s a tradition they are more than willing to embrace. I, for one, am always delighted to see it as part of a roast lunch offering.

As the festive season approaches it’s time to start practising your Yorkshire pudding recipes, so as not to embarrass yourself on the big day! I’ve teamed up with Heritage Breeds eggs to show you how to make the perfect Yorkshire Puddings using their high quality, free range duck eggs. I noticed when making my Yorkshire puddings that using the high quality Heritage Breeds eggs improved both the flavour and colour (the yolks are a beautiful dark orange shade) of the puddings, so if you want the best of the best for your Christmas Day it is definitely worth buying the best eggs.

Recipe for the perfect Yorkshire Puddings:

Ingredients:

• 3 Heritage Breeds Gladys May’s eggs (the Gladys May’s variety are particularly good but any Heritage Breeds eggs will work well)
• 200g Plain Flour
• 300ml semi-skimmed milk
• 5 tablespoons of vegetable / sunflower oil
• Seasoning – generous pinch of salt and pepper

Method:

1. Heat the oven to 220C
2. Sieve the flour into a bowl and add a pinch of seasoning
3. Stir in the eggs one at a time
4. Whisk the milk in gradually
5. When you have finished all the milk and have a smooth batter leave to sit for 10 minutes
6. Pour the oil evenly into a deep 12-hole muffin tray and put in the oven to heat for around 5 minutes, or until sizzling
7. Ladle the batter evenly into the tin and put in the oven for 25-30 minutes, or until beautifully risen and brown.

More information about Heritage Breeds here.

This is a sponsored post in collaboration with Heritage Breeds.

There are so many brilliant Indian restaurants in London to choose from, most have a twist or a concept, but Jamavar concentrates on being completely authentic and delivering the finest Indian cuisine.

It was only when I sat down in this beautiful Mayfair restaurant that I realised this wasn’t my first Jamavar experience. After travelling round the world for over 5 months, my final meal before coming home was at Jamavar in Delhi, an exceptional meal before flying back to England.

Remarkably, the Mayfair branch of the Jamavar chain had a similar feel, the decor has an elegant warmth and the service is second to none. On a weekday lunchtime we sat by the window and watched as the dining room slowly filled up around us… obviously this is a popular lunch choice for those working and living in the area.

The menu is a bible of Indian cuisine, showcasing a range of flavours and dishes from across India. The kitchen team is led by Executive Chef Rohit Ghai who has gained a prestigious reputation working in some of London’s best-loved Indian Michelin starred kitchens, including Gymkhana, Trishna and Benares.

I felt completely baffled by the long list of delicious-sounding exotic dishes so was pleased to have the assistance of our softly spoken, but extremely knowledgeable waiter. He pointed us in the right direction, and before long our table was filled with aromatic plates of food.

From the starter section of the menu spicy and crispy Pepper & Garlic Soft Shell Crab was addictively tasty and Chandni Chowk Ki Aloo Tikki (made from potato tikki, honey yoghurt, white radish, tamarind & mint chutney) was a fantastically good vegetarian option, a balanced mix of vibrant flavours, colours and textures.

We had been told that we HAD to try the Old Delhi Butter Chicken, a dish that has become a firm favourite for regular guests to Jamavar. It was the ultimate curry… creamy and smooth with a depth of flavour from the tandoor over but a delicacy of spices. I also adored the Adraki Lamb Chops made with an intense marinade of royal cumin, crushed onion, fennel & ginger. Slow cooked black lentils and garlic naan were the perfect accompaniments.

A trio of floral kulfis was a lovely light dessert to end the meal and clean the palate. For something more robust opt for the Port Poached Pear with pink peppercorn kulfi.

This year Jamavar was awarded a Michelin-star, an accolade it truly deserves thanks to the reliably delicious food, the careful considered service and the glamorous setting.

More information and book a table at Jamavar here.

As a freelance writer, photographer, blogger (and everything in between), I work a lot from home so often need a quick, healthy and tasty lunch. The Cully & Sully soups meet all these requirements AND I can buy them from my local Tesco.

I often review restaurants, indulging in rich and heavy meals, so when I’m home I want something light and healthy. The Cully & Sully soups are packaged in ideal one person portions, perfect for solo lunches. They are also very quick to prepare, just pop the pot of soup (with loosened lid) in the microwave for four minutes and it’s ready to eat!

The soups come in a variety of flavours to suit every occasion… I particularly liked the vegetarian options. I’ve offered a few handy (and easy) tips below to help you jazz up your Cully & Sully soup of choice…

Pea & Minty Soup

The Pea & Minty Soup is apparently Sully’s favourite and I liked it best too. The soup is a beautiful lime green colour, thanks to the wholesome ingredients – 46% peas, onions and celery. To emphasise the healthy flavours of the soup I paired this flavour with fresh rocket and watercress salad, which added a little extra freshness.

Chicken & Vegetable Soup

With so much winter illness around the Chicken & Vegetable must be flying off the shelves as the perfect cold & flu solution. This soup is filled with vitamins and vegetables, herbs and spices. To make it a little more indulgent I topped the soup with croutons, which added a wonderful buttery crunchy texture to the meal.

Creamy Tomato & Basil Soup

The Creamy Tomato & Basil is a more luxurious lunch option. To add to the indulgent taste I shaved parmesan on top of the bowl of soup which gave a lovely salty edge. It is also lovely paired with slow roasted cherry tomatoes.

This is a sponsored post in collaboration with Cully & Sully, more information here.