Jamie Oliver has revealed how to make Yorkshire puddings "really impressive" with two odd ingredients. The beloved chef said the dish is an "impressive thing to have in your repertoire" and a "real treat".

Oliveradvised combining flour, milk, and salt in a bowl. Then crack in the eggs and add some cold water, whisking vigorously to a smooth batter. Pour the mixture into a jug and place in the fridge to relax until needed. He recommends making it the day before, but chilling for at least 15 minutes is fine. When you’re almost ready to cook, preheat the oven to 200ºC/400ºF/gas 6 and lower one of the shelves so the Yorkshire pudding has enough room to rise.

Drizzle 4 tablespoons of vegetable oil into a 35cm x 25cm roasting tray. Olive oil isn’t the best choice due to its low smoke point; sunflower or vegetable oil is better.

Pop the rosemary leaves in the oil and place the tray in the oven to heat up for about 10 minutes. Then, quickly but carefully remove the tray from the oven.

Spread out the rosemary, then pour in the batter and return to the oven to cook for 25 minutes, or until puffed up and golden. Jamie urged people not to "be tempted to open the oven door during that time".

While the Yorkshire pudding is cooking, Jamie says to prepare the ingredients which make this dish "really impressive" -  "delicate salmon, zingy asparagus and sweet beetroot".

Put a medium griddle pan on high heat. Trim the asparagus and dry fry, turning until nicely charred on all sides. Then top it with lemon juice and season with salt and black pepper.

Next, drain and slice or dice the beetroot, then place it in a pan with balsamic vinegar and honey and cook until sticky, stirring regularly. Mix yoghurt and horseradish in a bowl, then season to taste with salt, pepper and lemon juice. 

Arrange cress on a serving board, spoon the beetroot on top and add basil leaves and the asparagus.

Once cooked, slide the Yorkie onto the board, then roll smoked salmon into roses and place on top. Serve immediately with lemon wedges.