Roast Beef With Yorkshire Pudding, Grilled Eggplant And Pea, Mint, And Avocado Salad Recipe

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Nigella Lawson on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1176
FAT
173%
CHOL
162%
SOD
26%

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Ingredients for 8 servings

Freshly ground black pepper

1 1/2 cups all-purpose flour, sifted

3 ripe avocados, cut into bite-size chunks

1 1/4 cups milk

Freshly cracked black pepper

1 pound shelled peas (about 3 1/2 pounds unshelled)

4 tablespoons olive oil

9 tablespoons extra-virgin olive oil, plus more, if needed

2 tablespoons garlic infused oil, plus more if needed

Bunch mint leaves, chopped

1 eggplant

5 pounds beef roast

1/2 a lemon, juiced

Scant 1/2 teaspoon salt

1 tablespoon beef drippings or vegetable oil

Salt

Fat pinch superfine sugar

1 1/2 tablespoons good white wine vinegar

4 eggs

1 package (10 ounces) mixed salad greens

2 heads Belgian endive, separated into leaves

1 tablespoon snipped chives

5 sprigs rosemary leaves, chopped

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