For the giant Yorkshires:

  • Seasoning (salt+pepper) 3.0 g
  • Vegetable oil 50.0 ml
  • Plain flour 220.0 g
  • Egg 6.0 pc
  • Semi skimmed milk 400.0 ml

For Gravy:

For vegetables:

  • Carrots 300.0 g
  • Banana shallots 200.0 g
  • Green peas (frozen) 100.0 g
  • Savoy cabbage 100.0 g
  • Vegetable oil 25.0 ml
  • Seasoning (salt+pepper) 2.0 g
  • Thyme 5.0 g

To finish and serve:

Using KNORR Gravy Granules for Meat gives us the perfect key part for this twist on Fench Canadian comfort food. A great way to use up any roast dinner prep for a Sunday evening special.



  1. For the giant Yorkshires:

    • Whisk milk, eggs and flour till there is no lumps.
    • Pass through conical sieve and season.
    • Cover and leave for 40 minutes for mixture to reach room temperature.
    • Meanwhile heat large yorky tins with oil in combi at 170c for 10 minutes.
    • Quickly add Yorky mix and return to oven for 25 minutes.
    • Remove from tins.
  2. For Gravy:

    • Boil water and whisk in KNORR roast beef bouillon.
    • Add KNORR Gravy Granules for meat and whisk till smooth and simmer for 2 minutes.
  3. For vegetables:

    • Either use up some of your pre-prepared roast vegetables or:
    • Peel and dice carrots, quarter shallots.
    • Rub in oil, seasoning and thyme.
    • Roast in combi at 170c for 30 minutes.
    • Shred the savoy cabbage and lightly sauté.
    • Blanch peas.
  4. To finish and serve:

    • Slice and gently reheat roast beef.
    • Deep fry chips at 175c till golden and crispy.
    • Divide between large Yorkies.
    • Top with roasted vegetables,roast Beef, peas and sautéed savoy cabbage.
    • finish with gravy and serve with COLMAN's English Mustard.