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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":513,"substitutions":542,"slug":555,"title":556,"shortTitle":557,"countrySlug":558,"region":559,"baseServings":434,"prepMinutes":560,"cookMinutes":561,"restMinutes":560,"difficulty":562,"course":563,"diet":565,"mainIngredients":566,"images":567,"keywords":577,"publishedAt":584,"updatedAt":584,"authorSlug":585,"summary":586,"localeSlug":555,"alternates":587},[394,397,400,403,406],{"answer":395,"question":396},"Three usual causes: the fat was not hot enough, the batter was too thick, or the oven door was opened early. The dripping must be smoking before the batter is poured — you should hear it hiss and see the edges set immediately. The batter should be the consistency of single cream, not pancake batter, and the oven needs to be at a genuine 220–230°C, which most home ovens reach only after 20 minutes of preheating.","Why did my Yorkshire puddings not rise?",{"answer":398,"question":399},"After a 15-minute sear at 240°C, allow roughly 12–13 minutes per 500 g at 160°C for rare and 15 minutes per 500 g for medium-rare. A 2 kg joint therefore takes about 50 minutes at the lower temperature for rare. Weight-based timing is only a guide, because joint shape matters as much as weight — a thermometer in the thickest part away from bone is the only reliable answer.","How long do I roast the beef for?",{"answer":401,"question":402},"Yes, and it improves. The flour hydrates and the gluten relaxes, which gives a higher, more even rise. Make it up to 24 hours ahead, keep it covered in the fridge, and whisk it briefly before pouring. Take it out of the fridge while the oven heats so it is not fridge-cold going into smoking fat.","Can I make Yorkshire pudding batter in advance?",{"answer":404,"question":405},"Parboil peeled floury potatoes for 8–10 minutes until the outer few millimetres are soft, drain them, then shake them hard in the covered pan so the surfaces break up into a rough starchy fluff. That fluff is what crisps. Tip them into fat that is already smoking hot, turn them once halfway, and never crowd the tin — potatoes touching each other steam instead of roasting.","How do I get roast potatoes really crisp?",{"answer":407,"question":408},"Cook in sequence rather than in parallel. The beef needs a 30-minute rest, which is more than enough time to roast the potatoes at high heat and bake the puddings, and the puddings need only 20 minutes. Keep finished elements uncovered in a low oven or on the hob — covering roast potatoes with foil undoes the crust in minutes.","What if I do not have a roasting tin big enough for everything?",[410,411,412,413,414,415],"Take the beef out of the fridge two hours before it goes in the oven. A fridge-cold joint cooks unevenly however careful your timing is.","Use a meat thermometer and trust it over the clock: 52°C in the centre for rare, 57°C for medium-rare, remembering it climbs 3–4°C while resting.","Rest the beef for a full 30 minutes under loose foil. It will not go cold, and the difference in juiciness is dramatic.","Make the Yorkshire batter at least an hour ahead, or the night before — rested batter rises noticeably higher.","Fill each pudding hole only a third full. Overfilled tins give heavy puddings with soggy middles instead of hollow crisp ones.","Do not open the oven for the first 15 minutes of the puddings. The draught collapses them and they will not recover.","🥩","The Sunday roast is a whole meal engineered around one joint of beef and the fat it gives off. The beef is seared hard, roasted at a low temperature to an even rosy pink, then rested for half an hour while everything else finishes. That rest is not a pause — it is when the oven turns up to full and the Yorkshire pudding batter hits smoking beef dripping and climbs the sides of the tin into hollow, crisp-walled cups. The gravy is built in the roasting tin from the browned residue under the meat. Nothing is wasted, the timings interlock, and the result tastes of beef three separate ways.","Roast beef became a national symbol before it became a national dinner. Eighteenth-century England had a spit-roasting culture and cheap enough beef in the towns for the joint to stand for plain, prosperous, unfussy English cooking, in deliberate contrast to French sauce work — the origin of the French nickname for the English and of the ceremonial Beefeaters at the Tower. Sunday was the practical day for it: households that worked six days had one morning free, and in towns without ovens families carried the joint to the baker, who roasted it in the residual heat of the bread ovens while everyone was at church.\n\nYorkshire pudding began as a way to make a small joint feed more people. Hannah Glasse published it as \"a dripping pudding\" in the mid-eighteenth century, and the method was exactly what the name says: a flat tin of batter set beneath the spit so the fat and juices dripped straight into it as the meat turned. It cooked in beef fat, tasted of beef, and was eaten first, on its own with gravy, to blunt everyone's appetite before the expensive part arrived. In much of Yorkshire that order still stands, and a starter of one enormous pudding filled with onion gravy is not a novelty but the correct sequence.\n\nThe modern roast is a fixed assembly: beef with horseradish, lamb with mint, pork with apple and crackling, chicken with bread sauce, and always roast potatoes, a green vegetable, gravy and — regardless of the meat, to the irritation of purists — Yorkshire puddings. It is the meal most British families still cook together, the thing pubs sell most of on a Sunday afternoon, and the reason a British kitchen keeps a jar of beef dripping in the fridge.","Cold roast beef keeps 3 days refrigerated and is better cold than reheated — slice it thin for sandwiches with mustard, or fry it with yesterday's potatoes and cabbage as bubble and squeak. Gravy keeps 4 days and freezes for 3 months. Yorkshire puddings freeze well once cool and reheat from frozen in 4 minutes at 220°C; do not refrigerate them, as they go leathery. Never reheat sliced beef in a hot oven — warm it briefly in gravy off the heat instead.",[421,422,423,424],"Sear-then-low-roast gives edge-to-edge pink instead of a grey band under the crust.","Yorkshire puddings go in during the beef's resting time, so the oven is free and both come out right.","Batter is rested and the tin is smoking before it is poured — the two things that decide whether puddings rise.","The gravy uses the roasting tin rather than a stock cube, and the recipe says exactly what to scrape and when.",[426,427,428,429,430],"Large roasting tin","Meat thermometer","12-hole bun tin or muffin tin","Jug for the batter","Whisk",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},45,68,6,980,62,940,[439],"Roast potatoes, buttered carrots and greens, horseradish sauce and English mustard, and more gravy than seems reasonable.",[441,444,447],{"name":442,"description":443},"Toad in the hole","The same batter poured over sausages browned in a hot tin, baked until the batter engulfs them. A weeknight dinner built from Sunday technique.",{"name":445,"description":446},"Yorkshire pudding as a first course","One large pudding per person, served alone with onion gravy before the meat, which is the older Yorkshire order and still common in the county.",{"name":448,"description":449},"Roast lamb or pork instead","Lamb leg goes with mint sauce and redcurrant; pork loin needs dry, scored skin and a blast of high heat for crackling, and is served with apple sauce. The potatoes, gravy and puddings stay exactly the same.",[451,457,462,465,469,472,476,482,484,489,492,494,499,502,505,509],{"qty":452,"name":453,"note":454,"unit":455,"group":456},2,"bone-in rib of beef, or a rolled sirloin joint","brought to room temperature for 2 hours","kg","For the beef",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"olive-oil","oil, for searing","tbsp",{"qty":452,"name":463,"unit":464,"group":456},"flaky sea salt and coarsely ground black pepper","tsp",{"qty":452,"ref":466,"name":467,"unit":468,"group":456},"onion","onions, halved, to sit under the joint","piece",{"qty":452,"ref":470,"name":471,"unit":468,"group":456},"carrot","carrots, halved lengthways",{"qty":473,"ref":474,"name":475,"unit":468,"group":456},4,"thyme","thyme sprigs",{"qty":477,"ref":478,"name":479,"unit":480,"group":481},140,"flour","plain flour","g","For the Yorkshire puddings",{"qty":473,"ref":483,"name":483,"unit":468,"group":481},"eggs",{"qty":485,"ref":486,"name":487,"unit":488,"group":481},200,"milk","whole milk","ml",{"qty":490,"name":491,"unit":488,"group":481},100,"cold water",{"qty":434,"name":493,"unit":461,"group":481},"beef dripping, or fat poured from the roasting tin",{"qty":495,"ref":496,"name":497,"unit":455,"group":498},1.5,"potato","floury potatoes, peeled and halved","For the roast potatoes",{"qty":500,"name":501,"unit":461,"group":498},5,"goose fat or beef dripping",{"qty":452,"name":503,"unit":461,"group":504},"plain flour, for the gravy","For the gravy",{"qty":506,"ref":507,"name":508,"unit":488,"group":504},150,"red-wine","red wine",{"qty":510,"ref":511,"name":512,"unit":488,"group":504},700,"stock","beef stock",[514,517,522,526,530,535,539],{"text":515,"title":516},"Whisk the flour, eggs, milk, water and a teaspoon of salt into a smooth, pourable batter the consistency of single cream. Cover and leave at room temperature for at least an hour, or refrigerate overnight. Rested batter rises higher — this is the one step you cannot compress.","Make the batter early",{"tip":518,"text":519,"title":520,"timerSeconds":521},"The vegetables underneath are a trivet and a gravy base, not a side dish — they will be almost black by the end, which is exactly what you want.","Heat the oven to 240°C. Rub the joint all over with oil, salt and pepper, sit it fat-side up on the onions, carrots and thyme in a roasting tin, and roast for 15 minutes until the outside is properly browned and sizzling. Drop the oven to 160°C and continue for about 50 minutes for rare, until a thermometer in the thickest part reads 52°C.","Sear and roast the beef",3000,{"text":523,"title":524,"timerSeconds":525},"While the beef roasts, boil the potatoes in well-salted water for 8–10 minutes, until a knife enters the outer layer easily but meets resistance in the centre. Drain, return to the dry pan, cover and shake hard three or four times until every surface is broken and fluffy.","Parboil and rough up the potatoes",540,{"text":527,"title":528,"timerSeconds":529},"Lift the beef onto a warm board, tent it loosely with foil and leave it for 30 minutes. Pour the fat from the tin into a jug, keeping the tin and its browned juices for gravy. Turn the oven to 220°C, heat the goose fat in a second tin until it shimmers and smokes, then tip in the potatoes, turn them once to coat and roast for 45 minutes, turning after 25.","Rest the beef and start the potatoes",1800,{"tip":531,"text":532,"title":533,"timerSeconds":534},"If the fat is not smoking, take the tin out and heat it again. Cold fat is the single most common reason puddings stay flat.","Put a teaspoon of dripping into each hole of the bun tin and heat in the oven for 8–10 minutes until it is smoking. Pour the rested batter into a jug and fill each hole one-third full — it should hiss and set around the edge on contact. Bake for 20–22 minutes without opening the door, until the puddings are tall, deep brown and hollow.","Fire the Yorkshire puddings",1260,{"text":536,"title":537,"timerSeconds":538},"Set the roasting tin over medium heat, crush the softened onion and carrot into the juices, and stir in the flour until it turns sandy and smells nutty. Pour in the red wine, scraping the tin flat with a wooden spoon until nothing is stuck, and boil hard for 2 minutes. Add the stock and any juices from the resting board, simmer for 10 minutes, then strain into a warm jug, pressing the vegetables to extract everything.","Build the gravy in the tin",600,{"text":540,"title":541},"Carve the beef against the grain into slices about 5 mm thick, working down towards the bone. Serve immediately with the potatoes, puddings and gravy, and pour any juice released on the board over the meat rather than throwing it away.","Carve and serve",[543,547,551],{"note":544,"swap":545,"original":546},"Sirloin roasts the same way with slightly less fat. Topside and top rump are leaner and cheaper — roast them to rare only, slice very thin, and expect a firmer texture.","Sirloin joint, topside or top rump","Bone-in rib of beef",{"note":548,"swap":549,"original":550},"The fat from the joint itself is the correct dripping and there will be plenty. Sunflower oil makes perfectly good puddings; it just has no beef flavour of its own. Olive oil smokes too soon.","The fat poured off the roasting tin, or sunflower oil","Beef dripping",{"note":552,"swap":553,"original":554},"Goose fat gives the crispest result, dripping the most savoury one, oil a lighter chip-like crust. All three work; what matters is that the fat is smoking before the potatoes go in.","Beef dripping or sunflower oil","Goose fat for the potatoes","roast-beef-and-yorkshire-pudding","Roast Beef and Yorkshire Pudding (Sunday Roast)","Roast Beef and Yorkshire Pudding","united-kingdom","Yorkshire and the North",30,105,"hard",[564],"main",[],[496,478,483,486,470],[568,571,573,575],{"alt":569,"src":570},"Sliced rare roast beef with tall Yorkshire puddings, roast potatoes and a jug of gravy","\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero.jpg",{"alt":569,"src":572},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-1x1.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Froast-beef-and-yorkshire-pudding\u002Fhero-4x3.jpg",[578,579,580,581,582,583],"roast beef","yorkshire pudding","sunday roast","british","gravy","roast potatoes","2026-08-19","dishroute-kitchen","A rib of beef roasted rare and rested long, batter puddings climbing out of smoking dripping, potatoes roughed up and crisped, and gravy scraped from the roasting tin.",{"en":588},"\u002Frecipe\u002Froast-beef-and-yorkshire-pudding",{"items":590,"total":736,"page":458,"limit":853,"hasMore":854},[591,618,648,679,707,732,762,772,797,826],{"slug":592,"title":593,"shortTitle":594,"countrySlug":558,"region":595,"baseServings":473,"prepMinutes":596,"cookMinutes":432,"difficulty":597,"course":598,"diet":599,"mainIngredients":600,"images":602,"keywords":612,"publishedAt":584,"updatedAt":584,"authorSlug":585},"bangers-and-mash","Bangers and Mash (Sausages with Onion Gravy)","Bangers and Mash","England",15,"easy",[564],[],[496,466,601,486,511],"butter",[603,606,608,610],{"alt":604,"src":605},"Browned pork sausages leaning on buttery mashed potato with dark onion gravy poured over","\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-1x1.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fbangers-and-mash\u002Fhero-4x3.jpg",[613,614,615,616,581,617],"bangers and mash","sausages","onion gravy","mashed potato","pub food",{"slug":619,"title":620,"shortTitle":621,"countrySlug":558,"region":622,"baseServings":473,"prepMinutes":623,"cookMinutes":624,"restMinutes":625,"difficulty":626,"course":627,"diet":629,"mainIngredients":630,"images":631,"keywords":641,"publishedAt":584,"updatedAt":584,"authorSlug":585},"cornish-pasty","Cornish Pasty (Crimped Beef and Swede Pastry)","Cornish Pasty","Cornwall",40,55,60,"medium",[628,564],"street-food",[],[478,496,466,601],[632,635,637,639],{"alt":633,"src":634},"Golden Cornish pasty with a thick rope crimp along one side, cut to show beef and swede filling","\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-1x1.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fcornish-pasty\u002Fhero-4x3.jpg",[642,643,644,645,646,647],"cornish pasty","pasty","cornwall","beef and swede","hand pie","british baking",{"slug":649,"title":650,"shortTitle":651,"countrySlug":558,"region":652,"baseServings":473,"prepMinutes":596,"cookMinutes":560,"difficulty":626,"course":653,"diet":656,"mainIngredients":659,"images":662,"keywords":672,"publishedAt":584,"updatedAt":584,"authorSlug":585},"cullen-skink","Cullen Skink (Scottish Smoked Haddock Soup)","Cullen Skink","Moray, Scotland",[654,655],"soup","appetizer",[657,658],"pescatarian","gluten-free",[660,496,486,466,661],"white-fish","leek",[663,666,668,670],{"alt":664,"src":665},"Bowl of thick Cullen skink with flakes of smoked haddock, potato cubes and chopped chives","\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-1x1.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fcullen-skink\u002Fhero-4x3.jpg",[673,674,675,676,677,678],"cullen skink","smoked haddock","scottish soup","chowder","potato soup","scotland",{"slug":680,"title":681,"shortTitle":681,"countrySlug":558,"region":682,"baseServings":683,"prepMinutes":596,"cookMinutes":684,"difficulty":597,"course":685,"diet":688,"mainIngredients":690,"images":691,"keywords":701,"publishedAt":584,"updatedAt":584,"authorSlug":585},"english-scones","English Scones with Clotted Cream and Jam","South West England",8,13,[686,687],"bread","dessert",[689],"vegetarian",[478,601,486,483],[692,695,697,699],{"alt":693,"src":694},"Tall split scone loaded with clotted cream and strawberry jam beside a cup of tea","\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-1x1.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fenglish-scones\u002Fhero-4x3.jpg",[702,703,704,705,647,706,644],"scones","clotted cream","cream tea","afternoon tea","devon",{"slug":708,"title":709,"shortTitle":710,"countrySlug":558,"region":595,"baseServings":473,"prepMinutes":560,"cookMinutes":432,"restMinutes":560,"difficulty":626,"course":711,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":584,"updatedAt":584,"authorSlug":585},"fish-and-chips","Fish and Chips (Beer-Battered Cod with Thick Chips)","Fish and Chips",[564],[657],[714,496,478,715],"cod","peas",[717,720,722,724],{"alt":718,"src":719},"Golden beer-battered cod fillet with thick-cut chips, mushy peas and a lemon wedge","\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-1x1.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Ffish-and-chips\u002Fhero-4x3.jpg",[727,728,714,729,581,730,731],"fish and chips","beer batter","chip shop","mushy peas","deep fried",{"slug":733,"title":734,"shortTitle":735,"countrySlug":558,"region":595,"baseServings":473,"prepMinutes":736,"cookMinutes":737,"difficulty":597,"course":738,"diet":740,"mainIngredients":741,"images":746,"keywords":756,"publishedAt":584,"updatedAt":584,"authorSlug":585},"full-english-breakfast","Full English Breakfast (The Fry-Up Plate)","Full English Breakfast",10,35,[739],"breakfast",[],[742,483,743,744,745],"bacon","tomato","mushrooms","blood-sausage",[747,750,752,754],{"alt":748,"src":749},"Full English breakfast plate with bacon, sausage, fried egg, black 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