Step 1 Preheat oven to 220c.

Step 2 Sieve the flour and salt into a large bowl and whisk in the egg to make a smooth batter. Gradually pour in the milk, while still whisking. Allow the mixture to stand for at least an hour.

Step 3 Place two teaspoons of oil or dripping into each compartment of a mini-muffin tin. Place the tin in the oven for ten minutes, until the oil is smoking hot.

Step 4 Remove the tin from the oven. Deftly pour the batter into each compartment, taking care as it will splatter the moment it hits the hot oil.

Step 5 Bake in the centre of the oven for 10/12 mminutes. It’s vital that the oven door remains closed - don’t be tempted to check on it, as the cool air rushing into the oven will deflate the puddings!

Step 6 When golden, remove the puddings from the tin and allow to cool on wire rack.

Step 7 To assemble, roll the beef slices up lengthways. Spoon a dollop of bearnaise sauce into the centre of each Yorkshire. Place the beef on top and crown with a spoonful of golden piccalilli.

Step 8 Finish with a scattering of parsley and serve.