Roast Beef With Herby Yorkshires And Truffled Roasties

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel your potatoes and chop them into quarters, then add to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 10-12 min, then drain (save the pot!) and shake them around the colander to fluff up the edges

Take your beef joint out of the fridge, open the packet and let it adjust to room temperature

Meanwhile, combine your egg[s] with 2 tbsp [3 tbsp] [4 tbsp] flour and 50ml [75ml] [100ml] milk in a jug, then whisk in your dried oregano and a pinch of salt – this is your batter

Put the batter in the fridge to rest

Strip your thyme from their stalks (discard the stalks), then finely chop the thyme and parsley

Combine the chopped herbs with your horseradish and 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil in a bowl

Add your beef joint to the bowl with a pinch of salt and pepper and give everything a good mix up, then set aside to marinate, then add the drained potatoes to one side of a baking tray (or two!) with a generous drizzle of vegetable oil and a pinch of salt

Put the tray[s] in the oven for an initial 15 min

Top, tail and peel your carrot[s], then chop into thick batons

Crush your garlic open by squashing with the side of a knife (keep the skin on!)

Once the potatoes have had 15 min, add the carrot batons and garlic to the other side of the tray[s] with a drizzle of olive oil

Return the tray[s] to the oven for 30 min further or until everything is golden and tender

Fill 2 holes of a muffin tray per person with a very small drizzle of vegetable oil (about 1 tsp per hole) and put it in the oven for 8 min to heat up

Tip: No muffin tray? Fill a small oven-proof dish with a generous drizzle of vegetable oil to make one giant Yorkshire!

After 8 min, remove the muffin tray from the oven and carefully drizzle the rested batter evenly into the hot oil, then return the tray to the oven for 20 min until puffed up and golden – these are your herby Yorkshires

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil, and boil a full kettle

Once hot, add the marinated beef to the pan and cook for 2-3 min or until slightly browned on all sides – this is your browned beef

Add the browned beef to a baking paper-lined baking tray (or two!) then put the tray[s] on the top shelf of the oven and cook for 18-20 min or until the beef is cooked through and slightly pink inside

Tip: Prefer no pink meat? Cook your beef for 3-5 min longer!

Once the beef joint is done, transfer to a clean board to rest

Dissolve your beef stock mix in 250ml [325ml] [425ml] boiled water

Return the pan to a medium heat with a drizzle of vegetable oil and 2 tsp [3 tsp] [4 tsp] flour and cook for 30 secs, then add your beef stock, bring to the boil over a high heat and cook for 4-5 min or until thickened – this is your gravy

Add your Tenderstem broccoli to the reserved pot with a pinch of salt and cover with boiled water, bring to the boil over a high heat and cook for 3-4 min or until tender