Stephen Domjan, executive head chef at the Holiday Inn, Brighouse, is teaching his newest recruits – from India and Slovakia – how to make the county's classic dish.

And in return they have been passing on recipes from their home lands.

Stephen, 39, says his top Yorkshire pudding tip is to whisk as much air into the mixture as possible.

"I like to think we make a good Yorkshire pudding," he said.

"They're a very popular choice. On a Sunday we can make 120."

Dipankar De, from India, started working at the hotel as second chef six months ago. Stephen says Dipankar's Yorkshire puddings are already as good as the ones he makes.

And Marian Kulik, from Slovakia, who joined the kitchens as chef de partie last month, is keen to learn the skill.

Stephen said the last 10 years has seen an increase in the number of chefs from other countries working in British hotels and restaurants.

Just this week a new chef from Tanzania arrived.

Dipankar has added some dishes from India to the menu including traditional pakoras.

He said: "English dishes are more fresh and refreshing. I'm enjoying learning more recipes.

"I'm getting good at making Yorkshire puddings and I like eating them."

Does your household still enjoy home-made Yorkshire puddings? Vote now in our poll on the right.

Stephen's Domjan's Yorkshire Pudding recipe:

Ingredients
100g plain flour
2 eggs
67ml milk
67ml water
pinch of salt and pinch of white pepper
beef dripping to grease baking tins

Put the flour and eggs in a bowl and whisk together, trying to get as much air into the mixture as possible.
Gradually add the milk and water and then season with the salt and pepper.
Put a knob of beef dripping in each Yorkshie pudding tin and put in an oven at 186 degrees centigrade for three minutes.
Take the tins out of the oven and pour in the mixture.
Cook in the oven at 186 degrees centigrade for 20 minutes.

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