Roast beef with all the trimmings recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a pan of salted water and bring to the boil. Parboil for 5 mins, then drain. Heat a baking tray with the oil in the oven for 3 mins. Remove from the oven and carefully add the potatoes and garlic halves to the hot oil – turning them to coat. Cook on the top shelf of the oven for 10 mins.
2. Reduce the oven temperature to gas 4, 180˚C, fan 160˚C and move the potatoes to a lower shelf. Season the beef joint and place in a medium roasting tin. Roast above the potatoes for about 50 mins for medium-rare (exact cooking times will vary based on the size of your joint; check timings on the packaging), basting every 15 mins. Toss the potatoes halfway through cooking.
3. Meanwhile, prepare the Yorkshire pudding batter. Sift the flour into a bowl and season with black pepper. In a jug, whisk together the egg, milk and 50ml water. Make a well in the flour and gradually pour in the egg mix, whisking until smooth. Set aside.
4. To make the gravy, put the wine and sugar in a small saucepan and simmer for 2-3 mins. Add the stock and continue to reduce by a third. Whisk together the cornflour and 1 tbsp water in a small cup, then stir it into the gravy to thicken.
5. When the beef is cooked, remove from the oven and cover loosely with foil. Let it rest for a minimum of 15 mins.
6. Meanwhile, increase the oven to gas 8, 220˚C, fan 200˚C. Remove the potatoes and set aside, keeping warm. Spoon ½ tsp of oil into 8 holes of a fairy cake or muffin tin. Heat the oil on a middle shelf of the oven for 10 mins until hot, then remove and carefully divide the Yorkshire pudding batter between each. Bake for 8-10 mins until the Yorkshires are golden, risen and crisp.
7. Meanwhile, parboil the carrots for 8-10 mins until tender. Blanch the cabbage in boiling water for 2 mins. Drain the veg and stir through the butter. Reheat the gravy over a medium-low heat if needed.
8. Use a sharp knife to carve the beef into thin slices and arrange on warm serving plates. Serve the beef with the potatoes, Yorkshire puddings, carrots, cabbage and gravy.

• Tip: Instead of oil, try using the beef dripping from the roast beef to cook the Yorkshire puddings.

• See more Roast beef recipes

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.