Roast Beef and Red Wine Jus

Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour and half of the rosemary. 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 until golden, 45-50 mins. Turn halfway through.

Season the beef with salt and pepper. Transfer to a baking tray. IMPORTANT: Wash your hands after handling raw meat. Roast on the middle shelf of your oven for 30-35/35-40/40-45 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 at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when the outside is browned and cooked.

Meanwhile, pop the carrots and parsnips onto a baking tray. Drizzle with oil, honey and the remaining rosemary. Season with salt and pepper. Toss and bake on the bottom shelf of the oven, until tender, 30-35 mins. Turn halfway. Meanwhile, put a saucepan on medium high heat, add half the butter. Allow to melt, then stir in the remaining flour to create a smooth paste. You've made a roux! Cook, stirring until the roux is a medium brown colour, gradually stir in the water (see ingredients for amount) and red wine stock pot. Bring to the boil, carefully stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins. Add a splash of water if necessary.

Quarter the sweetheart cabbage lengthways. About 10 mins before the beef comes out of the oven, heat the remaining butter and a drizzle of oil in a large frying pan over medium high heat. Add the cabbage and cook until golden brown, 3-4 mins each cut side. Once the beef has come out of the oven and is resting, pop the cabbage on the tray it was on and roast until tender, 9-10 mins (don't wash up the frying pan). Return the frying pan to medium high heat and add the bacon lardons and cook, stirring, until golden brown all over, 3-4 mins. Add the red wine vinegar and cook until evaporated. Once the cabbage is cooked, pour the bacon mixture over it and set aside.