It’s cocktail hour: Steak, beetroot and horseradish Yorkshire puddings 

A canapé classic. Vegetarians might like a sliced of griddled portobello mushroom instead of steak.

MAKES ABOUT 12

about 8 tsp vegetable oil

75g plain flour

¼ tsp fine salt

3 medium eggs

100ml whole milk

1 thick-cut sirloin steak (about 3cm thick and 400g in weight), at room temperature

100g crème fraîche

1 heaped tbsp hot horseradish

50g cooked beetroot, finely diced

snipped chives, to garnish

• Preheat the oven to 220C/200C fan/gas 7. Place a scant ½ tsp oil in each hole of a 12-hole mini cupcake tin. Place in the oven for 10 minutes to heat up.
• For the batter, mix the flour with the salt and a good grind of black pepper in a mixing bowl. Use a hand whisk to mix in the eggs until completely smooth. Gradually add the milk, whisking as you go until you have a smooth batter. Tip into a jug.
• Remove the tin from the oven and pour the batter into the holes, filling them not more than one-third full. Don’t worry if you don’t use all the batter. Bake for 15 minutes until puffed up and deep golden. Remove the puddings from the tin and allow to cool slightly
• Meanwhile, heat a nonstick frying pan over a high heat with 2 tsp oil. Trim any fat from the steak and season. Fry for about 4-5 minutes on each side for medium rare, then allow to rest for at least 5 minutes.
• Mix the crème fraîche and horseradish and season, then gently stir in the beetroot so it’s just marbled through.
• To assemble, arrange the Yorkshire puddings on a platter (you can push them down a little bit to help them balance) and place a spoonful of the crème fraîche mixture in the base of each. Slice the steak and arrange a piece in each Yorkshire pudding. Top with a little more crème fraîche and scatter with chives to serve.

GET AHEAD The Yorkshire puddings can be made 24 hours in advance, cooled then stored in an airtight container. The crème fraîche can also be made in advance, with the beetroot stirred through just before serving. The steak can be cooked up to an hour in advance, then sliced when ready to serve.