Veggie Yorkshire Pudding Burritos

4kg McCain Our Chef Solutions Simply Roasts – frozen
15g Rosemary
1.5kg Quorn Pieces
800g Carrots
800g Peas
Vegetarian Gravy
15g Onion Salt
1.5kg Plain Flour
20 Eggs
2 litres Semi Skimmed Milk
10 tablespoons Vegetable Oil

Preheat the oven to 200 ˚C/400˚F/Gas Mark 6
Place roasts in a bowl add oil rosemary and onion salt mix together
Put roasts in the oven and cook for 20 minutes until golden
Boil the carrots and peas, drain and set aside
Make some vegetarian gravy, add the Quorn and the carrots and warm through
Whisk the flour, eggs and milk together cover and rest for 30 minutes
Heat the oil in a large roasting tray (40 x 30cm approx.) in the oven for 10 minutes
Pour the batter mix into the hot roasting tray and cook for 25 minutes
Remove from the oven and flatten with the back of a metal spoon and cut in halve lengthways
Place roast potato on Yorkshire pudding and flatten then add Quorn pieces, vegetables and roll folding in the bottom first
Top Tip
Serve with a drizzle of gravy on top.
Swap the Quorn for Chicken, Beef or Pork