Recipe

Serves:  6 people | Prep time:  10 minutes | Cooking time:  60 minutes

British | Main

Ingredients

• 1 Red Tractor British Roasting Joint – approx. 1kg
• 40g English Mustard
• 40g Specially Selected Horseradish Sauce
• 100g Greenvale Butter, softened
• 100g The Pantry Plain Flour
• Sea Salt and Black Pepper
• 400ml Baron St Jean Red Wine or Quixo Beef Stock made with a Quixo Stock Cube
• Quixo Beef Gravy Granules
• 600g Charlotte Potatoes
• 250g Four Season Garden Peas
• 135g Fresh Baby Sweetcorn

Method

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
2. Put the English mustard, horseradish sauce and the butter into a mixing bowl, season with some sea salt and black pepper – mix well, then add the flour and mix again.
3. Spread this over the fat on the top of the joint.
4. Put in a roasting tin and pour the red wine or stock around the beef.
5. Roast in the oven for about 60 minutes, less if you like your beef rare.
6. Prick the potatoes with a fork – put on a roasting tray and bake in the oven for 45 minutes.
7. Take the beef out of the roasting tin – cover with some tin foil and allow to rest for 15 minutes.
8. Meanwhile, use any of the cooking juices to make up the gravy.
9. Cook the baby corn in some boiling salted water for 5 minutes – then drain.
10. Cook the peas as per instructions on the pack.
11. Serve the roast carved with the gravy and vegetables.