Women's Team

Taste Tactics with Ellie Roebuck

Home comforts...

In the fifth episode of our Midea Taste Tactics series, City and England goalkeeper Ellie Roebuck tells us about her love of a home-cooked Sunday roast dinner - complete of course, with a Yorkshire pudding!

You can watch her discuss the inspiration behind her choice by clicking on the video below.

Influencer and chef Ian Hastes has provided the following recipe to make your own roast chicken dinner at home:



1 x Large onion

2 x puréed garlic cloves

3 x slices of stale bread

6 x sausages (de-skinned)

12 x sages leaves

8 x Rosemary leaves (not the stalk)

2 x Sprigs thyme

Pinch Salt and Pepper

Add the onion to the Midea blender and chop until finely diced. Add the oil to a medium high heat pan and then the onion plus the garlic salt and pepper, cook until golden at around six minutes.

Add the bread and  herbs to the Midea blender and blitz until diced but slightly chunky.

Spoon the sausage meat with the onions, bread crumbs and herbs, mix together until evenly mixed and stuff inside the chicken.

Whole large chicken

4 x sprigs thyme

4 x sprigs rosemary

1 x tbsp olive oil

Salt and pepper

3 x glassed of white wine

Add the chicken to a baking tray and pour over the wine, drizzle with oil and lay the herbs on top. Season with salt and pepper, cover in foil and place in a oven at 180c for 1:40mm so Taking the foil of for a further 10 minutes to golden up the skin.

Leave to rest for a minimum of 15 minutes with the foil back on top.

Yorkshire Pudding

175g of strong white bread flour

4 x Eggs

300ml x Milk

4 x tbsp Vegetable Oil

Mix together the milk, eggs and flour until a smooth paste is formed.

Add the oil to a 4 tray Yorkshire pudding tray and place in the oven at 180c for four minutes to get the oil piping hot then turn the oven down to 160c.

Ladle the Yorkshire mix into the oil and place in the oven on a middle rack, taking out the top rack in case they rise too high.

Cook for around 20- 25 minutes until risen and golden.

Roast Potatoes

4 x Medium sized Maris piper potatoes peeled and cut into halves

6 x garlic cloves (in their skin and cut in half)

Large pinch sea salt

4 x tbsp olive oil or duck fat

Add the potatoes, oil, garlic and seasoning to the Midea air fryer and select the potatoes function, cook for 20-25 minutes until golden brown and crispy. Turn every ten minutes to insure they’re golden all over.

Sweet potatoes Purée

2 Large sweet potatoes peeled and cut into small cubes

100g x butter

Salt & Pepper

150ml  x water

Add the potatoes to a glass bowl (or microwave safe bowl) add the half the butter and seasoning with the water, cover in cling film and place in the Midea Microwave on full power for 15 -20 minutes until the potatoes are soft. Drain the water and add the butter, then purée with the Midea blending stick...

Cheats Gravy

500ml chicken stock

2 x sprigs of rosemary

½ x glass red wine

½ x tsp garlic purée

2 x tbsp gravy granules to thicken

Add the chicken stock to a sauce pan along with the rosemary, garlic and red wine, bring to a simmer and cook for 10 minutes (for the alcohol to evaporate) then mix in the granules to thicken.


4 x large carrots cut into chunks

30g x butter

8 x large cabbage leaves

400ml of boiling salted water.

Add the pan to a medium heat, add the carrot to the bottom with the butter and the cabbage on top (the water will only cover the carrots and the cabbage will steam) place on a lid and cook for 7-8 minutes until soft, or 6 minutes for crunchy.

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