Roast Beef and Sweet Onion Sprouts

Boil the potatoes for 7-8 mins until the edges are soft. When ready, drain in a colander and tip back into the pan. Add the flour for the roast potatoes (see pantry for amount) and half the dried rosemary.

Shake to fluff up the potatoes, then carefully add them to the hot baking tray, gently turning in the oil. Season with salt, then roast on the top shelf until crispy and golden, 45-50 mins. Turn halfway through.

In the meantime, transfer the beef to a baking tray. Drizzle with olive oil and season with the remaining dried rosemary, salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

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.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. When the beef has 10 mins cook time remaining, add the carrots to the roasting tray with the beef. Drizzle with oil and season with salt and pepper. 

Meanwhile, halve, peel and thinly slice the shallot. Trim the Brussels sprouts and halve through the root. Heat a drizzle of oil in a large frying pan on medium-high heat. Add the shallot and sugar (see pantry for amount) and cook until softened, 3-4 mins, stirring frequently. Transfer to a bowl and set aside. 

When the beef is ready, 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. Return the carrots to the oven and roast for another 10 mins.

Return the now empty pan to a medium high-heat with the butter (see pantry for amount). When hot, add the sprouts and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins. Add a splash of water and immediately cover with a lid or some foil. Cook until the sprouts are tender, 4-5 mins. Remove the pan from the heat and stir through the shallots.

Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.