It's no wonder Yorkshire puddings are deemed a must-have with a roast dinner, loved for their crunchy exterior and deliciously fluffy core.

But they're often harder to perfect in the kitchen than they sound, as many home cooks may have discovered when faced with deflated, burnt puddings.

Founder of The Gift of Oil, Phil Bianchi has divulged his expertise as a food and flavour maestro to help Britons master the art of these classic Yorkshire delights. His method is traditional in every way but makes one minor ingredient swap for the ultimate results - and a healthy one too.

He told Express.co.uk: "This Yorkshire pudding recipe is so simple to make and using an extra virgin olive oil, that’s packed with polyphenols, instead of a vegetable olive oil, is a much healthier option too.

"If you’re looking at giving a different twist on this classic recipe then use a flavoured olive oil such as rosemary and garlic infused olive oil - this will really enhance the flavours of your Yorkshire puddings and impress your guests!"

Phil's Yorkshire puddings recipe

Ingredients

Four large eggs

120g flour

240 ml milk

Two tbsp extra virgin olive oil

1/2 tsp salt

1/4 tsp black pepper

Method

Phil's method is simple but there are a few fundamentals, including preheating the oven to 220C and popping the Yorkshire pudding tin in. This ensures it's perfectly hot when it comes to cooking the Yorkies.

To make the batter, first, take a mixing bowl and crack in the eggs before adding the milk. Pour in the oil (ensure it is extra virgin), then stir everything until well combined.

Gradually add the flour along with the salt and pepper, then whisk the mixture until it's smooth and completely free of lumps.

Now remove the tin from the oven and drizzle a little bit of olive oil into each section before returning the tin to the oven for five to seven minutes, or until the oil is "hot and shimmering", as put but Phil.

When the oil is hot enough, carefully take the tin out of the oven and quickly pour the batter into each section, filling them about halfway.

Bake the batter in the oven for 20-25 minutes, or until the Yorkshire puddings have risen and are "golden brown and crispy".