Patrick Friesen is the culinary director of Applejack hospitality.

Venues include Bopp & Tone, June’s Shoppe, Hester’s, The Butler Potts Point, The Botanist Kirribilli, SoCal Sydney, Forrester’s Surry Hills.

Today, Patrick will be cooking the ‘Big Yorkie’ on the show.

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This is a giant Yorkshire pudding stuffed with an entire roast dinner including beef, potato, carrots, peas and topped with gravy.

Recipe below:

Yorkshire Pudding Recipe – makes 4 Big Yorkies

Ingredients (Yield based on batch):

Plain flour – 280 gm

Eggs – 8 pcs

Milk – 400 ml

Method:

In a large mixing bowl, whisk together the eggs and milk until well combined.

Gradually add the flour, whisking until a smooth batter forms.

Preheat oven to 210°C.

Using a 177 ml ladle, portion the batter into preheated trays - use a 20 cm cake tin

Bake for 16 minutes, or until golden brown and puffed.

Roast – makes 4 serves to fill the Big Yorkies

Honey and carraway roasted carrots

8 pc carrots peeled and cut into 2 cm pieces.

1 tbsp honey

1 tsp olive oil

Big pinch of sea salt

1 tsp carraway seeds

Method

Preheat oven to 170C

Cut carrots, toss with olive oil, honey, carraway seeds and salt.

Roast in baking tray for 20 minutes or until caramelised and soft.

Roast beef

1.5 kg sirloin roast

2 sprigs thyme

2 pc rosemary

2 sprigs bayleaf

Salt and pepper

2 tbsp olive oil

Method

Preheat oven to 220C

Pick thyme and rosemary. Chop until coarse.

Season liberally 6 hours in advance with salt and pepper. Rub with olive oil and add chopped herbs. Leave uncovered in the fridge. Take out a few hours before roasting so the meat can come up to room temperature. Roast for 20 minutes at 220C to caramelise the outside. Reduce temperature to 160 and cook until 45 degrees C. Take out and rest for 30 minutes. The beef should carryover cook until an internal temp of 55C for medium rare. Slice and enjoy.

Gravy.

Beef drippings

500 ml water

4 tbsp gravy powder

Now that we roasted the beef we have a pan full of crispy beef drippings. Deglaze the pan with water and bring to a boil. Make a slurry with the gravy powder and just enough water to make it a paste. Add to the boiling deglazed water and bring back to a boil to thicken. If too thick add a splash of water. If too thin add a bit more gravy powder.

Crispy spuds

1 kg chat potatoes

Salt to taste.

Rosemary 2 sprigs

Garlic 6 cloves

Olive oil 100 mm

Method

Boil halved chat potatoes in salted boiling water until fork tender. Remove and let dry. Smash lightly and put on a baking sheet with olive oil, salt, picked rosemary and lightly smash the garlic cloves. Roast at 220C for 45 minutes turning halfway until they are super crispy and moreish.

Peas

500 gm baby peas. I prefer the Edgell brand baby peas.

Salt

Butter

Blanch frozen peas in boiling salted water until hot. Toss with a tbsp of butter and a good pinch of salt.

To serve, place your Big Yorkie on a large dinner plate, load with all your favourite parts of the roast and cover with lashings of gravy. Hands are optional to ensure you get every last bite of Yorkie!