1 Beat the eggs, flour and milk together. Add the herbs and whisk to form a smooth batter. Allow standing for 30 minutes. TIP You can use a stick blender or electric beater if you struggle to get a smooth batter with the hand whisk. Pour the batter through a sieve to make sure there are no lumps.
2 Preheat the oven. Pour the oil into a deep non-stick roaster (37 x 27cm) and heat in the oven for 5 minutes.
3 Carefully remove the hot roaster from the oven and quickly pour the batter into the hot oil. Put the pan back in the oven and bake for 25 minutes – no peeking! The Yorkshire pudding roulade should be risen, golden-brown and puffy.
4 Slip the cooked Yorkshire pudding roulade out of the pan onto a clean work surface and flatten slightly with a fork or the back of a large spoon.
5 Dot your favourite mustard over the surface, arrange the pork slices on top and spread the cooked leek mixture over the surface. Sprinkle with the fresh greens and roll the roulade tightly over the filling lengthways.
6 Serve the filled roulade in thick slices with crispy pork crackling and lots of gravy!
Cut: pork rump roast and pork skin (crackling)
Make your own crispy crackling
1 Start with a large piece of pork skin with a thin (2mm) layer of fat. Pour boiling water over the skin, then drain and dry it with a kitchen towel. Score the skin at 1cm intervals without cutting right through. Rub with salt and place on a wire rack with a drip tray. Leave open in the fridge overnight; the cold air dehydrates the skin’s surface and ensures a crispy result.
2 Preheat the oven to 200°C. Remove the skin from the fridge, bring it to room temperature and roast in a hot oven until bubbling and crisp.