Gregg Wallace steps inside a huge Yorkshire puddings factory in Hull to learn how Aunt Bessie’s produces a staggering 500 million Yorkshire puddings every year.

Meanwhile, Cherry Healey visits one of the country’s largest wheat storage depots, where wheat is tested before it can be milled into flour fit for Yorkshire puddings. She also teams up with food scientist Barbara Bray to learn how to cook the perfect gravy for a Sunday roast.

And historian Ruth Goodman bites into the history of the roast dinner and helps a chef master the art of washing up Tudor-style. Show less