Asian Roast Beef with East-West Yorkshire Pudding

Although I Rarely eat beef, when I do I always try to get the best that I can afford. I look for organic beef, where possible, with meat marbled throughout; the fat melts during cooking and gives the meat an intense flavour. Here, I have taken the english traditional roast beef and have added a dash of Asian-inspired spices, together with dried European herbs. I wholeheartedly agree with Delia Smith’s advice to