Roasted Beef with Green Herb & Peppercorn Crust Serves: 6 Ingredients: 1.25kg (2½lb) lean boneless beef topside joint 4 cloves garlic 30ml (2tbsp) mixed peppercorns 2 large sprigs fresh thyme 2 large sprigs sage 2 large sprigs parsley 10ml (2tsp) olive oil Method Place in a pestle and mortar the garlic, peppercorns, thyme, sage, parsley and oil and pound together to break up peppercorn and bruise herbs or finely chop together. Weigh the joint and calculate the cooking time using the timings above. Place joint on a rack in a roasting tin. Rub the herby mixture over the joint. Make two deep incisions into the joint and stuff mixture into joint. Open roast in a preheated oven. Cover with foil if the herb mixture starts to catch. Serve thick slices of beef with roasted squash and Yorkshire puddings and steamed seasonal green vegetables.

Cooking Time    Rare:     20 mins per 450g/½kg (1lb)     plus 20 minutes.    Medium:     25 mins per 450g/½kg (1lb)     plus 25 minutes.    Well done:     30 mins per 450g/½kg (1lb)     plus 30 minutes. Temperature: Gas Mark 4.5, 180°C, 350°F     Preparing Yorkshire Pudding: Increase the oven temperature to Gas Mark 7, 220°C, 425°F. Place flour in bowl. Make a well in the centre of the flour add the eggs to the centre and gently work in the flour with a whisk. Add beer and fresh rosemary and whisk until smooth. Divide oil between 4 large or 12 small Yorkshire pudding tins and heat in the oven for 5-10 minutes. Pour the batter in the heated tin and cook for 20-25 minutes until risen and browned. Serve the beef with the Yorkshire puddings and roasted vegetables.