Christmas Roast Beef and Big Pigs in Blankets
with Gravy, Roast Potatoes, Honey Roasted Root Veg and Green Beans
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Beef Roasting Joint
(Contains Nuts May contain Nuts)
Honey Mustard Sausages
(Contains Sulphites, Mustard)
Chicken Stock Paste
Not included in your delivery
Water for the Gravy
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press).
Remove the beef joint from your fridge, pop it onto a large baking tray, drizzle with olive oil and rub three quarters of the garlic over the beef. Set aside and allow it come up to room temperature.
Next, pour enough oil into a deep baking tray to cover the bottom and pop into the hot oven.
Bring a large saucepan of water to the boil with 0.5 tsp salt. Peel and chop the potatoes into 4cm chunks. Boil the potatoes for 7-8 mins or until the edges are soft.
Meanwhile, trim the green beans. Roughly chop the hazelnuts.
When the potatoes are ready, drain in a colander and sprinkle on a third of the flour (see pantry for amount).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Meanwhile, wrap a rasher of bacon around each sausage - starting at the top, spiral the bacon down the sausage so it covers the whole thing. Pop onto one side of another baking tray, then set aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat.
Season the beef with salt and pepper, then roast on the middle shelf of your oven for 20-25/30-35 mins (depending on size) for medium-rare. Add an extra 5 mins if you like your beef more well done.
Meanwhile, trim the parsnip and carrots, then halve lengthways (no need to peel). Chop them into roughly 1cm wide, 5cm long batons. Add to the other side of the pigs in blankets tray, drizzle with oil and season with salt and pepper.
Roast the veg and pigs in blankets on the bottom shelf until the veg is tender and the sausages are golden brown and cooked through, 25-30 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.
Meanwhile, pop a medium saucepan on medium-high heat. Melt the butter, then stir in the flour (see pantry for both amounts). Continue to stir until combined, you've made a roux! Cook, stirring, until the roux is a medium brown colour, 3-4 mins.
Gradually stir in the water for the gravy (see pantry for amount), then add the chicken stock paste and bring to the boil, stirring out any lumps that form.
Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins. Taste and season with salt and pepper.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then remove from the heat and cover to keep warm.
Once the beef is cooked, rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when the outside is browned and cooked.
Once roasted, drizzle the honey (see pantry for amount) over the veg and toss together.
Slice the beef and share between your plates. Serve with the roast potatoes, root veg, green beans and pigs in blankets alongside.
Scatter the hazelnuts over the beans and pour over the gravy to finish.