We're hoping to inspire you to create a Hawksmoor classic at home.

As a steak restaurant, Hawksmoor Air Street found that trimmings of prime beef were pretty common. Instead of wasting them, the chefs started to make Potted Beef, served with Yorkshire Puddings. The dish quickly became a staff food favourite and received such high praise that it ended up on the menu. This food-waste-friendly dish is a great way to use up Roast Beef leftovers from your Sunday lunch. Read on to discover how to create the Potted Beef & Bacon with Yorkshires recipe. It perfectly serves four.

Easy to recreate at home, this food-waste-friendly dish is a great way to use up Roast Beef leftovers from your Sunday lunch. Read on to discover the Potted Beef & Bacon with Yorkshires recipe - that perfectly serves four.

Ingredients

For the potted beef and bacon:

250g chuck steak or steak trimmings or roast beef left overs
250g piece of bacon belly (ask your butcher)
A pinch of freshly ground black pepper
A pinch of freshly ground nutmeg
½ tsp Maldon sea salt
10g drained anchovies (about 4 fillets) (from sustainable sources) 100ml beef jus (organic)
100ml beef dripping melted salted butter, to seal

For the Yorkshire puddings:

2 free range eggs, beaten
The same volume of organic milk as the eggs
The same volume of plain flour as the eggs
2 tbsp. beef fat, for cooking

Preparation

For the Potted Beef:

Preheat your oven to 140°C/275°F/gas
Place all the Potted Beef ingredients except the butter in a cast-iron pot. Cover and place in the oven for 3 hours.
Remove from the oven and flake the meat with your fingers. Put into sterilized Kilner jars (or an earthenware pot) whilst hot, and top with melted butter to seal. Allow to cool and refrigerate until needed.

For the Yorkshire Puddings:

Measure the volume of your beaten eggs (probably around 100ml) and mix with equal quantities by volume of milk and plain flour. Store overnight in the fridge.
The next day, when you are ready to eat, preheat your oven to 210°C/425°F/gas 7. Heat 2 tsp of beef fat in each well of your Yorkshire pudding tins until smoking.
Carefully pour in 60ml of your Yorkshire pudding batter per hole, and bake for 20-25 minutes, until golden brown and risen.
Turn the puddings over and cook for a further minute or two, to colour the underneath.

If you liked this How To... At Home, you can try is recreating other food waste friendly recipes from tibits and Cafe Murano.

You can also follow our social channels @stjameslondon and @RegentStreetW1 for further updates and ideas.