To a large bowl add the flour and salt. Whisk and slowly drizzle in the milk until there are no lumps. Whisk in the egg. Allow to rest for 30 minutes.

Preheat oven to 425°F/220°C. Add a thin layer of oil to an 8-inch (23 cm) cake tin or high-sided ovenproof pan so it coats the bottom and place in the oven. Heat for 10 minutes until the oil just starts to smoke.

Slide the oven rack out of the oven and carefully pour just enough batter into the center of the pan to coat the bottom (any more and it will rise up too high), you can swirl the pan to help it quickly spread. Slide the pan back into the oven and bake for 15-20 minutes or until browned and puffed. Do not open the oven door before it is finished baking or it will deflate. Remove from the oven and allow to cool.

If your beef is cold, simply add some hot gravy to a bowl and shred or chop the beef into the gravy to warm through.

Lay the cooled Yorkshire pudding out. Spread an even layer of beef, potatoes (flatten them slightly) and add your favorite vegetable (cooked carrots or peas I what I used). Drizzle a little gravy.

Roll up and wrap in parchment paper. Serve with more gravy.