Use a metal roasting tray or cast iron pan like i did, not ceramic, it holds heat better | Beef dripping gives the best flavour and rise | Don’t overfill the tray, the batter needs room to climb | If the top colours too fast, resist opening the door, colour equals flavour | Reheat slices in a hot oven, never the microwave | Cold leftovers make a great sandwich with mustard the next day | Extra gravy freezes well and saves future dinners