Roast Beef With Yorkshire Puds & Gravy With Dessert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel your potatoes and chop in half

Add the chopped potatoes to a large heat-proof bowl covered with cling film

Put the bowl in the microwave for 6-8 min or until the potatoes are slightly tender

Meanwhile, fill 2 holes of a muffin tray per person with a small drizzle of vegetable oil (about 1 tsp per hole) and put it in the oven 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!

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

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

Pat dry your beef joint with kitchen paper and season with a generous pinch of salt and pepper

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

Once the potatoes are tender and the beef is browned, add the potatoes to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Add the browned beef to the tray[s] (reserve the pan!), 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 and the potatoes are crispy

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

While the beef and potatoes are roasting, remove the muffin tray from the oven and carefully drizzle the batter evenly into the hot oil

Return the tray to the oven for 18-20 min or until puffed up and golden – these are your Yorkshire puds

Wash your spring greens then pat it dry with kitchen paper

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Boil a kettle

Top, tail, and slice your carrot[s] into discs, on the diagonal

Once the beef has had 10 min, add the carrot discs and sliced spring greens to a pot with a lid over a medium-high heat with boiled water and cook, covered, for 7-9 min or until the carrots are tender

Once tender, drain and return to the pot with a knob of butter and a pinch of salt, then give it a good mix up and set aside with the lid on until serving – these are your buttered veg

Once everything is ready, reboil half a kettle and transfer the roast beef to a clean chopping board to rest for 2-3 min

Tip: Turn off your oven and keep the potatoes and Yorkshires in the oven to stay warm

Return the reserved pan to a high heat

Add your gravy base with 125ml [200ml] [250ml] boiled water and whisk thoroughly cook for 2-3 min, stirring regularly, or until thickened – this is your gravy