Traditionalists argue that , but they have become one of the most sought-after components of a roast dinner. However you choose to enjoy them, many would agree that there's an art to making these soft and crispy delights from scratch. Even those with the most foolproof recipe may be surprised to know that one simple swap is a must-have, according to food and flavour expert Phil Bianchi.

As the founder of The Gift of Oil, Phil has stellar expertise in , specifically extra virgin olive oil. He told Express.co.uk that traditional methods are the only way to make Yorkshire puddings, but he'd never be caught using vegetable oil for cooking them in.

Oil should be very hot before adding Yorkshire pudding batter to the tin, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could leave the puddings stuck to the pan.

Sharing his easy recipe, Phil noted that it is "simple to make" and "packed with polyphenols," which are found in extra virgin olive oil.

Improved flavour is an obvious benefit of trading in cheap vegetable oil for olive oil, and it is also a much healthier option. But your options don't end there for better Yorkies.

"If you're looking to give a different twist on this classic recipe, use flavoured olive oil, such as rosemary-or garlic-infused olive oil. This will really enhance the flavours of your Yorkshire puddings and impress your guests", said Phil.

Ingredients

Four large eggs

120g flour

240 ml milk

Two tablespoons of extra virgin olive oil

Half of a teaspoon of salt

One quarter of a teaspoon of black pepper

Phil's method is simple, but you must get two things right: set your oven to 220C and place the Yorkshire pudding tin inside for optimal heat before making the batter.

In a large mixing bowl, crack the eggs and add the milk. Pour in the extra virgin oil and stir until well combined.

Gradually mix in the dry ingredients-flour, salt, and pepper-whisking until smooth and free of lumps.

Remove the tin from the oven, drizzle olive oil into each section, and return it to the oven for five to seven minutes until the oil is "hot and shimmering", Phil instructs.

Carefully pour the finished batter into each oiled section of the tin, filling them halfway. Cook for 20 to 25 minutes or until the puddings are "golden brown and crispy", said Phil.