Beef ragù yorkie

Finely slice the shallots and rinse under cold water for 2 minutes, carefully breaking them into rings. Place into a lidded container

Bring the remaining ingredients to a boil with 80g water, stirring to dissolve the sugar and salt, then allow to cool to around 60°C

Pour the pickle brine over the shallots

Cut a piece of parchment paper to the shape of the top of the container you’ve put the pickles into and place it directly on top of the liquid (to keep the shallots submerged). Leave for at least 6 hours and then use as required

Whisk together the milk, eggs and salt. Place the flour in a suitable bowl and whisk in the milk mixture. Rest the mixture in the fridge for at least 2 hours, to allow the flour to hydrate properly

Meanwhile, for the breadcrumbs, heat the beef fat in a frying pan over a medium heat for a minute or two

Add in the thyme and swirl the pan gently to fry the thyme and infuse it into the fat

Pull out the thyme with tongs and then add in the breadcrumbs and fry until golden brown, stirring constantly, so they’re evenly toasted

Drain the breadcrumbs with a sieve and then on a paper towel. Set aside until needed

Preheat the oven to 180°C

For the ragù, first line an oven tray with parchment paper. Add the beef mince to the tray, breaking it up as much as possible 

Put the beef into the oven and cook, taking it out every 10 minutes to break up and toss the mince, until the mince is crispy and a deep golden brown. This will take about 40 minutes

Repeat the same process with the beef shin

Meanwhile, in a large, heavy-bottomed saucepan, melt the beef fat (or whichever fat you are using) then add the onions, salt and bouquet garni

Cook over medium heat until the onions are just golden, then add the cornflour and cook for a further 5 minutes, stirring often

When the meats are cooked add them to the pan of onions along with the remaining ingredients. Cook over a low heat until the ragù is reduced and the crispy mince and shin is tender, about 2-3 hours. You may need to season this a little more with salt and marmite as required. Set aside until needed

Next, make the brown sauce. Sweat the shallots in the oil with the salt and MSG

Add in all other ingredients and cook gently for around 15–20 minutes, until the dates have fully hydrated and the liquid reduced by half

Blend until smooth, pass through a chinois

Preheat the oven to 210°C with your 6-hole Yorkshire pudding tin inside

When the oven is hot, carefully remove the tin and place on an oven tray. Evenly divide the beef dripping between each hole. Place back into the oven, still on the tray, for 5–10 minutes until hot

When ready, divide the pudding mixture between each hole, pouring very carefully as the oil is extremely hot

Put the tray and tin back into the oven for 9–10 minutes until fully risen and a nice golden brown

Remove from the oven and use kitchen tongs to gently upturn the puddings to drain the oil

Place them onto a rack that is on an oven tray and place back into the oven for a further 5 minutes. These can be now set aside until needed

When ready to serve, warm the Yorkshires in the oven for a few minutes while you warm the ragù in a pan

Stuff the Yorkshire with the ragu, topping off with the beef fat crumb, pickled shallots and chopped parsley

Spoon a base of the brown sauce onto the plate, then top with the stuffed Yorkshire and garnish with more beef fat crumb