1. Make up the McDougalls Premium Yorkshire Pudding Batter Mix, as per instructions, then cover and allow to rest.

2. Pre-heat the oven to 220°c.

3. Place the beef in a roasting tray (fat side up) and season with salt and pepper.

4. Roast the beef for 10 minutes at 220°c, then reduce to 180°c and follow the cooking guidelines below in “Roast Beef Tips”.

5. Baste from time to time during cooking.

6. Once cooked, remove from the roasting tray and rest for 30 – 60 minutess (do not cover as it will keep the heat in and overcook your beef). Keep the roasting tray with the juices.

7. Now Increase the oven temp to 220°c and pour approximately 1tbls of vegetable oil into each space on a Yorkshire pudding tray (or similar).

8. Place the tray in the oven for 5 minutess, until the oil is starting to smoke.

9. Carefully pour a little batter into each mould and place back in the oven for approximately 15 – 20 minutes, until risen and golden (make 10 x puddings).

10. Meanwhile, heat the juices left in the roasting tray, on top of a stove and deglaze with the boiling water, then whisk in the gravy granules and pass through a fine sieve, into a clean pan.

11. Carve thin slices of the roast beef and serve with Chantenay carrots, braised baby leeks with peas, roasted Maris Piper potatoes, McDougalls Yorkshire pudding and the rich Bisto gravy.

Braised Baby Leeks and Peas

Method

1. Rinse the baby leeks under cold running water.

2. Pour the chicken or veg stock into a suitable pan, then add in the garlic and thyme sprigs.

3. Lay the leeks in the pan (don’t pile them), then season with a little pepper.

4. Cover and simmer for 15 minutes until almost tender.

5. Tip in the peas, bring back to the boil and simmer for a further 2 minutes until the veg is cooked.

6. To serve; place the leeks, peas and garlic onto to a warm plate, season with extra pepper, drizzle over with a little olive oil.

Hints & Tips

Roast Beef Tips

• Talk to your butcher and get their advice on what’s the best cut of meat they have in do suit your purposes

• Sirloin or fore rib are usually the best cuts to use but they can be expensive. Topside and Silverside are more cost effective cuts

• Allow approximately 250g per portion (raw weight off the bone)

• Don’t put very cold meat straight into a hot oven; it will cool your oven and cook the beef unevenly

• Season your beef just before it goes in the oven; adding salt early draws out moisture and dries out the meat

• Ensure the fat is on the top of the beef while roasting

• Roasting Times & Temperatures, as a guide – joints up to 5kg:

o Roast for 10 minutes at 220c, then reduce to 180°c and continue as follows:

For rare: 15minutes per 500g +15 minutes

Medium: 20 minutes per 500g +20 minutes

Well-done: 25minutes per 500g +25 minutes

• Do not cover the beef once cooked as it will keep the heat in and overcook your beef; rest for 30-60 minutes

Roast Potato Tips

• Use Maris Piper or King Edward Potatoes. Peel and cut into large even chunks.

• Place in a pan under cold water. When ready to cook, drain and replace the water, salt well and bring to the boil from cold.

• When boiled turn it down to a medium simmer and cook for approximately 10 minutes. Drain, return to the pan, place the lid onto the pan and shake well to rough up the edges of the potatoes (this will help you get crisp edges). Remove the lid and allow to cool slightly.

• Place some fat in a large baking tray and heat in a preheated oven (180-200C). Depending on your preference, ideal fats are beef dripping, goose fat (very good, but expensive) or olive oil.

• Remove the tray when the oil is hot, and carefully add the potatoes, making sure that they are all coated in the fat. Season well with salt and pepper (you can also add a few sprigs of thyme and rosemary). Return to the oven and cook for 60-90 minutes (depending on how crisp and brown you want them).

Gravy Tips

• Make sure you scrape all the sediment from the base of the roasting tray when making the gravy. This is where all the flavour is

• Flavour your gravy; for beef gravy try adding redcurrant jelly, red wine, onions, tomatoes or parsley

• Adding meat juices helps stop your gravy ‘skinning’ over in the Bain Marie and if you’re not using meat juices, you can add a little vegetable oil.