Dijon beef pot roast with Yorkshire puddings

Preheat the oven to 140ºC.

Brown the bolar well in a dash of oil over a high heat.

Transfer to a deep, stovetop-proof casserole dish.

Season with ground black pepper.

Mix together the mustard and garlic, spread over the top of the bolar.

Pour in the stock and cover.

Bake in the preheated oven for 1½ hours.

Remove the meat from the dish and set aside, covered with foil, to rest for 15 minutes before carving.

Mix the gravy powder with a dash of water, stir into the cooking juices and simmer over a low heat for 2-3 minutes.

Carve the beef into thin slices and serve with the gravy, Yorkshire puddings and your favourite vegetables.

Sift flour and salt into a bowl.

Beat eggs and milk together and whisk into the flour to make a smooth batter.

Add ½ tsp oil to each of 12 muffin tins and heat for 3-4 minutes in a 220ºC oven.

When fuming hot, divide the batter evenly among the tins.

Bake for 10-12 minutes or until well-risen and golden