Preheat the oven to 220°C/425°F/gas 7. Put 1 tablespoon of olive oil into a 25cm x 35cm roasting tray and place in the oven to get hot (make sure that the shelf is lowered so the Yorkshire has room to rise). Put the flour into a bowl with a small pinch of sea salt, crack and whisk in the eggs, then gradually whisk in the milk and 50ml of water until you have a smooth batter. Working quickly but carefully, pull the tray out of the oven and pour in the batter. Cook for 20 minutes – and don’t be tempted to open the oven door during that time.

Meanwhile, trim the spring onions and slice into 4cm lengths. Pick the grapes. Slice the Brie. Remove the giant Yorkshire pud to your board and gently sprinkle the spring onions and grapes into the empty hot tray. Season with salt and black pepper and roast for 15 minutes, or until soft and lightly golden. Scatter the contents of the tray on to the Yorkie, carefully wipe out the tray, then lift the filled Yorkie back in. Dot over the sliced Brie, then return to the oven for a final 5 minutes. Mix the Dijon with a little extra virgin olive oil and red wine vinegar, then pick and dress the tarragon leaves. Sprinkle over the Yorkie before serving.