Hello wonderful people! Thank you for the HUGE support of our last video! ❤️ https://www.youtube.com/watch?v=ce5vgDUJgNI&t=18
We’re back with more surprising, delicious food! 😏
What happens when Italian creativity meets a beloved British classic? 🤔
This is all about turning simple ingredients and leftovers 🧀 into something special ✨—because sometimes the best dishes come from what’s already in your fridge! 😍
👉 In this video:
A fun British–Italian fusion
How to use cheese leftovers creatively 🧀
A surprising twist that actually works 😳
Would you try this combo? Let us know in the comments! 👇
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37 Comments
How can you have left over cheese, surely you just keep it until you want some more?
You don't need to be a mastercard if you have great ingredients, you'll be surprised what you can throw together and how good it tastes
yorkshire pudding goes with anything… i make a roasting tray of york pud and pineapple rings, york pud and sausages, york pud and corned beef, york pud and icecream, toek pud and apple… etc…
some like it to curl up and over some like it more like a sponge cake… sometimes make a york pudding pizza myself using pasta sauce and cheddar lol
Never thought to serve puds with anything other than roast dinner. I’m going to try beans first!
Who knew? Thanks for this i will be having a go myself, the options are endless with this, ❤
5:55 There's a lot of voice hiding in there! We need a singing video now!
Hi, Guys when I was young My mother used to serve Yorkshire pudding with either raspberry or blackberry vinegar which was home-made to preserve the fruit when we had a glut, both can be drunk hot when you have a sore throat
you forgot about the olives
that looks f*n great. bellisimo
Perfect little Yorkshire pizzas! "dashes off to the kitchen" 🙂
Great idea. I can imagine mini yorkies with various fillings as canapes. I’m going to try this!
NOW THIS IS CONTENT
Hi you both seem really lovely people .I have lived in the uk all my life and never thought about these fusion recipes .I assure you that i will be experimenying with the stilton and mushrooms .Thankyou so much and i look forward to future videos 🙂🙂
I had a large Sunday brunch about an hour ago. Just watched this video and now I’m hungry again.
How could you go wrong with all lose delicious ingredients?
Did we just witness the start of a new religion? I think both of you just became higher beings 🙏🏼
So wonderful how open minded you are about British food. In my experience Italians and French people, who have among the worlds most famous cuisines, usually end up loving British food ❤❤❤😂😂😂
I think what you made I would call Yorkshire Pizzas
As a brit I highly approve of this idea
Three generations of my family, like golden syrup, drizzled over warm leftover Yorkshire Puddings. 😊❤😊
Soooooo you are making pizza with Yorshire pud as the base? who knows?
What about a British carbonara
https://youtu.be/8fgNixllFJg?si=peeh5kFxKsTTc_Zk
Hello Anna and Marco, congrats on your benchmark audience achievement.
As is probably your experience in Italy, regional people can be quite precious about their traditions, not least their food traditions, but I admire your inventiveness here. An authentic Yorkshire utility of Yorky pud, aside from roast dinner, is covered in syrup for dessert.
I was with you both all the way until the mushrooms , I'm sorry I cannot abide them and yet another good funny film , see you soon ,chiow
Great video, this reminds me of my childhood, my mum used to make home made Yorkshire puddings with cheese and bacon pieces mixed into the batter. She called them cheesy bacon pops!.grazie per le recordi .ho appenna trovato vostri cannali, e mi piache multo
I find the somerset brie generally needs to be forgotten in the fridge for a couple of weeks before it peaks
also, just for the record, you can get 'giant' frozen yorkshires that make a really good base for this kind of stuff, i fill them with chipolatas, broccolli and cheese sauce, some do a full roast in them, they might work for this too i guess.
Pellegrino Artusi took the recipe for toad in the hole which is a variation on yorkshire pudding for his legendary 1891 cookbook La scienza in cucina e l'arte di mangier bene. He included both the original recipe and a modified version to suit Italian tastes. That book went on to shape all Italian cuisine.
The Spirit of St George will rise and conquer Europe fuelled by the power of Yorkshire Pudding. It is inevitable.
The funny thing for me is Italians will always make reaction videos pretending to be offended, because some Brit like Jamie Oliver butchered their food. Then you go there and literally every family and town does things entirely different, not even anyone in Italy agrees lol. I know San Marino is it's own thing, but they were putting mayo on the pizza….. I remember doing that myself and an Italian at work getting angry at me lol. Like I just like it on the crust because otherwise I'd throw the crust in the bin….
buon appettito indeed – what a genius idea, absolutely incredible and I'm now craving my own! next time I roast this needs to be tried out 👏👏
growing up in the 60s mum used to cook a yorkshire pudding and sreved it with jam or milk and suger for pudding
"Not all Italians are great cookers." I lived in Italy for a year and never once heard this… I suspect it may disqualify you from re-entry to the country. 😆
Yorkshire Puddings filled with cold Jam & Cream also work.
Novel approach. Gave me a few ideas. Thanks
I'm wild camping in Scotland this weekend. (well wild glamping) I've got a toastie maker that you use on a fire. I'm thinking of using it to make these. yum yum
To be honest, I doubt that anything edible exists that has not been eaten with Yorkshire pudding, sweet or savoury. Somebody, somewhere will have tried and many people routinely make too many for the dinner so that they can have their favourite accompaniment with them later.
Yorkshire pudding is also insanely easy to make, although loads of people struggle for some reason. Plain flour, salt, milk or milk and water (lower fat works best – I actually use skimmed milk powder and water), and eggs. More eggs = fluffier/lighter pudding. they cook best if poured into a pan/tin with a generous amount of very hot fat.
I know what I having for lunch at the weekend. 😉👌❤️