Celebrity chef

Alice Hart

A self-confessed 'feeder', the talented Alice took a degree in neuroscience before training at Leith's School of Food and Wine and working as a chef at the Griffin Inn in Sussex. Stints at Family Circle and delicious. followed.

Makes 24

Mini Yorkshire puds with smoked venison and watercress recipe

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Ready in 30 minutes

Vegetable oil, for drizzling
175ml milk
2 eggs
125g plain flour
200g smoked venison slices (from Waitrose and good delis), cut into strips
4 tbsp cranberry sauce or jelly
4 tbsp crème fraîche
24 watercress sprigs, washed and dried

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1. Preheat the oven to 230°C/fan210°C/gas 8. Put 1/2 teaspoon of oil into each hole of 2 x 12-hole mini muffin tins and put in the oven.
2. Combine the milk, 120ml water and the eggs in a jug. Sift the flour into a bowl with a pinch of salt and gradually whisk in the milk mixture to form a smooth batter.
3. Pour enough batter into the tins to come two-thirds of the way up each hole, then return to the oven, without opening the oven door, for 15 minutes, until risen and golden.
4. Fill each Yorkshire with a curl of smoked venison, a dab of cranberry sauce, a splodge of crème fraîche and a watercress sprig.

Mini Yorkshire puds with smoked venison and watercress recipe

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