Roast Beef and Rosemary Roasties

Heat a splash of oil in a frying pan over medium-low heat and add half of the butter. Stir in the onion and cook, stirring frequently until soft and caramelised, 15-20 mins. Lower the heat if the onions are browning too quickly. Meanwhile, chop the parsnips and carrots into roughly 1cm wide, 5cm long batons. Arrange on another baking tray and drizzle with oil. Season with salt, pepper and half of the dried thyme. Toss to coat.

Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the rosemary and half the flour. Give your pan a shake to fluff up the potatoes. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Sprinkle over a pinch of salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turning halfway through.

Season the beef with salt, pepper and the remaining thyme. Transfer to the baking tray with the potatoes (or another baking tray if the potato one is already quite full). IMPORTANT: Wash your hands after handling raw meat. Roast in the oven for 35/45/55 mins (depending on size) for medium rare. Add an extra 5mins 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, roast the roots in the middle of the oven until soft and golden at the edges, 30-40 mins. When the onions are soft and golden, sprinkle on the remaining flour and stir to coat. Cook the flour for a minute, then gradually stir in the water (see ingredients for amount), and beef stock powder. Bring to the boil, stirring out any lumps that may form. Lower the heat and simmer until the gravy has thickened to your liking, 12-15 mins.