Cooking & Recipes

50 Mins
Sunday roast with Kalettes®


  • 100 g Kalettes®
  • 30 g carrots
  • 1 kg beef sirloin
  • Olive oil
  • Salt and pepper


For the Yorkshire pudding:

  • 100 g wheat flour
  • 1 egg
  • Water
  • Salt


Preheat the oven to 180ºC. Rub the sirloin with a little oil and roast for 25 minutes for a crispy outside and juicy inside.

Meanwhile, make the Yorkshire puddings. Beat the flour, a pinch of salt, the egg and a little water in a bowl until you have a thin paste. In a cup-cake pan, heat a little oil in each mould in a very hot oven (230ºC) until smoking, then pour in the batter carefully and return to the oven. The puddings will rise in 5 minutes.

In a pan, boil some water with a little salt. When it has reached boiling point, add the kalettes and the carrots and cook for 2 minutes. Plunge into iced water to stop the cooking process. Remove and drain, then dress with a little olive oil, salt and pepper in a bowl.

To plate: slice the beef and arrange with the Kalettes® and other vegetables and the Yorkshire pudding.


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