The perfect Yorkshire pudding should be crisp, light and fluffy in the middle. Make Galton Blackiston's ones for friends and family for a Sunday roast and you'll have them begging for this recipe.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
