Easter Roast Wrap

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 30

Ingredients

Potatoes:
2 bags of Scotty Brand Baby Potatoes
20ml double cream
1 knob butter
100ml milk
2 tbsp goose fat

Peas:
1/4 of a pack of Scotty Brand Peas
1 courgette, cubed
1 pack of diced pancetta

Yorkshire pudding (for one):
2 large eggs
70g plain flour
100ml milk
3 tbsp oil

Additional fillings:
1 leg of lamb, roasted
40g honey roasted carrots
Gravy
Mint sauce

METHOD

  1. Set oven to 220c.

  2. For the roast potatoes; pre roast 1 bag of the Scotty Brand Baby Potatoes with the goose fat.

  3. For the Mash; boil one bag of Scotty Brand Baby Potatoes, mash, and then add 20ml double cream,1 knob butter, and100ml milk mixing well until a smooth and creamy consistency.

  4. For the Yorkshire Pudding; whisk together the eggs and milk then gradually add in the flour until a smooth batter forms. Let this sit for 30 minutes.

  5. Add oil to a circular oven proof pan and put into the oven for 5 minutes.

  6. Remove pan from the oven and quickly add your batter. Put this back in for 15 minutes and do not open the oven door.

  7. Fry the pancetta in oil until crisp and set aside.

  8. Boil the courgettes and Scotty Brand Frozen Peas for 5 minutes, strain and combine with the pancetta.

  9. Remove the Yorkshire pudding from the oven and pop onto a kitchen towel.

  10. Then start to build! You can add in as much as you want of each ingredient.

  11. Finish with gravy and mint sauce, then grab one side of the Yorkshire Pudding and fold over the other side.

  12. Use parchment paper to keep it together by tying it tight around half of the wrap.

  13. Eat and enjoy!

This recipe was created and photographed by @lovefoodwithlucy

BACK TO RECIPES

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