Place the flour in a jug and make a well in the centre. Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit. Add in the milk and whisk again until combined. It’s fine if it’s a little bit lumpy.

Place the jug in the fridge for 30 minutes to chill. This is important to allow the flour granules to swell. Also, cold batter hitting a very hot pan should result in a good rise.

Preheat the oven to 220C/425F. Add ½ tsp of lard to each hole of a 12-hole metal bun tin. Place in the oven to heat for 10 minutes.

Take the jug of Yorkshire pudding batter of the fridge, add in a pinch of salt and pepper, the chives and parsley. Stir once more with the whisk.

Open the oven door, and if safe to do so*, pull out the tray and quickly (be careful, the melted lard will be very hot!), pour the batter into each of the prepared muffin holes. Close the door immediately and cook for 15-20 minutes until risen and golden.

Now make the béchamel. Melt butter in a medium-sized saucepan. Add the flour and stir with a whisk to combine. It should form into a thick paste. Heat for 1 minute on a medium-high heat whilst stirring. Slowly add the milk, a bit at a time and whisk slowly after each addition to combine and remove any lumps. Continue to stir until the sauce is very thick, then stir in the Grana Padano and black pepper. Taste and add a little salt if you think it needs it.

When the Yorkshire puddings are ready, remove from the oven and arrange on a large serving plate. Decorate the plate with rocket leaves.

Spoon the warm béchamel sauce into the Yorkshire puddings, then top with sunblush tomatoes, a sprinkling of Grana Padano and chopped chives.

Add slices of Prosciutto di San Danielle and serve immediately.