Whisk eggs into a flour well, then gradually incorporate milk to form a smooth batter.
Season the batter with salt and pepper, cover, and chill in the fridge overnight.
Blanch cauliflower florets in boiling water for 5 minutes, then plunge into iced water.
Repeat the blanching process for French beans for 3 minutes, broccoli for 2 minutes, and carrots for 7 minutes.
Drain all blanched vegetables and store them covered in the fridge until ready to serve.
Preheat the oven to 200°C.
Score the beef fat and season the joint generously with salt and pepper.
Melt 25g of dripping in a hot frying pan and brown the beef on all sides.
Roast the beef fat-side down for 50 minutes, turning halfway through, then rest covered for 30 minutes.
Deglaze the pan with wine, reduce by half, then add stock and reduce by one-third for gravy.
Parboil potatoes for 4 minutes, drain, and shake to roughen the edges.
Heat 100g of dripping in a tray at 200°C until smoking, then add potatoes and roast for 30 minutes.
Increase oven to 220°C and roast potatoes for another 30 minutes until golden.
Heat 100g of dripping in muffin tins, pour in batter, and bake for 20 minutes at 220°C.
Reduce heat to 190°C and bake puddings for 15 more minutes until risen and crisp.
Fry bacon until crisp, add sprouts for 3 minutes, then stir-fry with chestnuts, half the butter, and water.
Reheat blanched vegetables in boiling water for 30 seconds, drain, and dot with remaining butter.
Serve sliced beef with roast potatoes, sprouts, vegetables, Yorkshire puddings, and warm gravy.