Yorkshire Sunday roast taco – rare topside with cauliflower cheese sauce, sticky onion gravy, crispy potatoes and watercress

To begin, make the taco dough. Place all the ingredients in a stand mixer with a dough hook attachment and start mixing. Gradually add the water then mix for 10 minutes until a smooth dough is formed. If too wet, add a touch more flour; if too dry, and a little more water. If you don’t have a stand mixer, mix and knead by hand for 12–20 minutes

Rest the dough in the fridge for 30 minutes before using

While the dough is resting, make the cauliflower cheese sauce. Sweat the cauliflower in the butter for 5 minutes, then add the milk and cream and cook rapidly until the cauliflower is tender

Drain the cauliflower, retaining the liquid, and add to a blender. Add a splash of the liquid and blend until silky-smooth. Add the cheese and continue blending until melted and incorporated. Adjust the consistency with the reserved liquid, adding enough to achieve a drizzle-able yet thick consistency. Season to taste and set aside until ready to serve

Remove the dough from the fridge and divide into 35g balls. Using a floured tortilla press (or rolling pin), create 10cm tortillas

Once you have them all pressed or cut, preheat a dry frying pan until very hot and place the tortillas in the pan one at a time. Cook for 1 minute, or until the tortilla is golden on one side, then flip and repeat

Remove from the pan immediately and store on a tray until needed. Repeat with the remaining tortillas. They can now be used straight away or stored and reheated in kitchen foil when required

Preheat the oven to 180°C/gas mark 4

Season the beef topside and heat a large pan over a high heat. Add the dripping to the pan, allow to melt, and add the beef. Allow to colour deeply on each side before turning, until nicely coloured all over. Remove from the pan and prepare a vegetable trivet in a roasting tray by spreading the carrot, celery, onion and thyme in the base of the tray

Place the browned beef on top and roast in the oven for 45 minutes to 1 hour, until a temperature probe inserted to the centre reads 48°C

While the beef is roasting, prepare the sticky onion gravy. Add a dash of oil and knob of butter to a saucepan and place over a medium heat. Once the butter has melted, add the onions and cook gently for 15 minutes, stirring regularly, until the onions are golden and soft

Add the vinegar to deglaze the pan, scraping the bottom to remove any caramelised bits of onion. Add the wine and sugar, reduce by half, then add the beef stock and thyme leaves and reduce again by half, or until it reached a thick sauce consistency. Season to taste and set aside

When the beef is ready, remove from the oven and allow to rest in a warm place for 20 minutes

Preheat a deep-fryer or deep pan of oil to 180°C

Separately deep-fry the sliced shallots and potatoes until golden and crispy, taking care with the shallots as the natural sugars in them will make them burn very easily. Drain on kitchen paper and allow to cool

Once cool, season to taste and chop together to form a crunchy crumb

When ready to serve, reheat the tortillas wrapped in kitchen foil in a low oven in kitchen foil, and heat the cauliflower cheese sauce over a low heat in a pan. Slice the rested roast beef very finely using a sharp knife

To assemble, place the warm soft tacos in taco holders, or on a plate, lay 2–3 slices of roast beef in the centre and top with the crumble. Drizzle over the cauliflower cheese sauce and the onion gravy and top with the crumbled cheese and watercress leaves