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You've never had an English Sunday roast quite like this before.

Richard Turner, author of meat-centric tomes Pitt Cue and Hog, has a new book out dedicated to the art of beef. Craving tartare, Porterhouse or simply the best cheeseburger you can make? This cookbook is your one-stop shop for a treat like Turner’s Yorkshire pudding wrap.

“Roast beef wrapped in a flat Yorkshire pudding, served with a dipping pot of gravy” is how this is described on the menu at Long Can Hall in Halifax, Yorkshire. It’s a hybrid French dip-burrito-Yorkshire pudding and could easily be dismissed as a gimmick, were it not absolutely bloody delicious! There is a very fine line indeed between madness and genius…

Despite half my family harking from North Yorkshire and growing up eating Yorkshire puddings every weekend, it took me years to master the perfect pudding. Originally they were cooked underneath roasting meats, to catch valuable meat drippings, and consequently they were much stodgier and heavier affairs. Now they are baked in an oven, the result is more crispy and voluminous, but I still like a soggy bottom soaked in drippings…

Reprinted with permission from Prime