Peppered Roast Beef

Halve the brussel sprouts. Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks and roughly chop (discard the stalks). Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through.

Crush the peppercorns in a freezer bag with the base of a saucepan. Transfer to a plate. Roll the beef in the pepper, season with salt and a drizzle of oil, then transfer to a baking tray. Roast in the oven for 35/45/55 mins (depending on size) for medium rare. Add an extra 5 mins if you like your beef more cooked. Rest wrapped loosely in foil for atleast 10 mins before slicing.

Heat a splash of oil in a frying pan over a medium high heat. Add the shallots, cut side down and cook until browned, 3-4 mins. In a jug, stir the stock powder into the water for the shallots (see ingredients for amount). Transfer the shallots to a small ovenproof dish, sprinkle on half the thyme and pour on the stock. Pop on the bottom shelf of your oven and bake until soft and sweet, 20-25 mins.

Stir the red wine paste into the water (see ingredients for amount) in a small saucepan,and put onto simmer. When everything in the oven has 10 mins left, melt the butter in the saucepan you used for the potatoes over medium heat and add the carrots. Stir and cook until beginning to soften, 3-4 mins. Add the Brussel sprouts, garlic and remaining thyme, cook for a minute then add a splash of water. Cover with a lid or foil and cook until the veggies are tender, another 5 mins.