Make the Yorkshire pudding mix - crack 2 eggs into approx 5oz plain flour. Mix together slowly with a drop of milk, then slowly add the rest of the milk (approx 1/2 pint), until it's smooth and the consistency of single cream. Leave to stand.

An hour before you need to serve, add a small amount of oil to a roasting tin and pop in the oven. When it's hot add the par boiled potatoes. Turn half way through cooking. Then, cook the cauliflower in boiling water for 10 minutes and make your cheese sauce. Melt the butter and stir in 2oz flour with a drop of milk. Cook for a couple of minutes, stirring often. Slowly add the 1/2pt milk until smooth and like thick cream. Then add grated cheese until melted and the sauce has thickened.

Strain your cauliflower and add to a baking dish. Pour the sauce over and put it in the oven. Next, test the chicken - put a skewer between the leg and the body and make sure the juices are clear. If so, your chicken is cooked! Take it out and leave to rest for 20 minutes.

Once the chicken is out of the oven, add oil to your Yorkshire pudding tin (or muffin tin) and preheat until smoking hot. Add the Yorkshire mix and cook for about 20 minutes. This should be at 180, slightly hotter than the temperature for cooking the chicken. This will also crisp up your potatoes.

Ten minutes before you want to serve, add your carrots and beans to boiling water.

Make the gravy (or get Grampy to do it!) using your chicken stock cube and a little flour to thicken it.

Carve the chicken and plate up! Your potatoes should be crispy on the outside, fluffy on the inside and your Yorkshires should be well risen and brown. Strain your vegetables - they shouldn't be overcooked so ten minutes is enough.

Use a gravy boat for your gravy.

Enjoy! :)