FOR THE PUDDINGS

Combine the two flours, baking powder and table salt in a bowl. In a separate jug, whisk the black salt, cider vinegar, water and aquafaba together. Pour the liquid mixture into the dry ingredients and whisk together until smooth. Transfer the mixture back into a jug for easy pouring and rest in the fridge for 10 minutes.

Preheat the oven to 220°C. Using a muffin tray, add approximately one and a half tablespoons of oil into each well and swirl the tray to coat the sides. Heat the tray in the oven for 10 minutes after which the oil should be smoking hot.

Remove the batter from the fridge and pour some into the centre of each muffin well. Fill them up to at least two thirds full. Place the tray back into the oven for 25 minutes. The Yorkies should have risen and turned golden brown.

Remove from the oven and allow to cool slightly before serving. Meanwhile, heat the gravy and ladle generously over a pile of Yorkshire puddings. Alternatively, fill a gravy jug and serve it on the side.

FOR THE GRAVY

Finely chop all the vegetables while you heat the oil in a large saucepan. Sauté the onion, garlic, carrot and celery. Add the flour and cook out for 1 minute. Whisk in the red wine, Henderson’s Relish and stock, ensuring there are no lumps. Bring the gravy up to the boil and then reduce to a simmer for 10 minutes. Add some chopped herbs with a pinch of salt and pepper to taste.

Preparation time: 2 hours

Cooking time: 1 hour 45 minutes