Roast beef, Yorkshire pudding, fondant potato and red cabbage


James Martin’s version of traditional roast dinner, with best beef, rich red wine gravy and his special Yorkshire puddings.

Equipment and preparation: for this recipe you will need a 3cm/1¼in diameter pastry cutter.


For the Yorkshire pudding

For the red cabbage

For the beef

For the fondant potatoes

For the red wine gravy