Celebrity chef Jamie Oliver has produced the 'perfect' Yorkshire pudding recipe for any Sunday dinner and the best side for roast beef or chicken - with lashings of gravy of course. The Channel 4 star has released his "crispy on the outside, chewy on the inside" Yorkshire puddings recipe, which is sure to be a smash every Sunday for a classic roast dinner. And it's a deceptively simple recipe, requiring just a few ingredients and about 20 minutes of cooking time to make delicious Yorkshire puddings from scratch.

Jamie Oliver said in a video posted to his Facebook page: "Perfect Yorkshire puddings. That beautiful little thing that you can put gravy in, it's great with roast dinners, crispy on the outside, a bit chewy down here [on the inside]."

For this very simple recipe, you need a large bowl, a whisk, and four eggs as well as flour, milk and salt.

Jamie went on: "I'm using beautiful, fresh free range eggs, and we're gonna whisk those up. I'm using a big bowl so we can get some nice air in there. Then I'm gonna go in with 200ml of whole milk, 200g of plain flour. You can sieve it, and when you sieve it, it makes it nice and light, you don't want any lumps in there.

"And just whisk it up. Add a little pinch of salt and nothing else. That's basically it."

Once the batter coats the back of a spoon and sticks to it, it's ready.

Then, pour the batter into a jug, then pour 1cm of sunflower oil into each mould of your pudding tray.

Preheat the oven to 190C with the oil in the tray. Then pour the batter into the hot oil in the tray, then put it straight back into the oven. Cook for 20-25 minutes until "golden and gorgeous".

While pouring the batter, use a teaspoon to catch any drips - and this will stop you from splattering the tray with a batter that will end up burned on and difficult to remove.

Jamie then added: "For me this really is the perfect Yorkshire pudding. You can go bigger, you can put more batter in, but then I think it goes too crispy and too dry. I like the balance of crispiness and the chewiness from inside."

For an extra twist, you can also add salmon and cream cheese and serve it up like a vol-au-vent.