Smoked Salt & Maple Beef With Clotted Cream Mash & Ranch Slaw

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

Boil a kettle

Combine your maple syrup, ground smoked paprika and half of your roasted garlic paste (you'll use the rest later!) – this is your maple glaze

Transfer your beef and any juices to an oven-proof dish and spread over half of the maple glaze (you'll use the rest later!)

Cover with tin foil and put the dish in the oven for an initial 20 min

Meanwhile, peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Chop your chives finely

Add your carrot & cabbage slaw mix to a bowl with your mayo, the remaining roasted garlic paste, half of the chopped chives (save some for garnish!) and a pinch of salt

Give everything a good mix up – this is your creamy ranch slaw

Once the potatoes are done, drain and return to the pot to steam dry

Return the pot to a low heat with your clotted cream and a splash of milk

Season with a pinch of salt and mash until smooth – this is your clotted cream mash

After an initial 20 min, remove the dish with the beef from the oven and discard the tin foil

Spread the remaining maple glaze over the beef

Return the dish to the oven for 3-4 min further – this is your maple glazed beef

Once cooked, slice the maple glazed beef (reserve the juices in the dish!)