Rosemary Roast Beef and Red Wine Jus

When the potatoes are ready, drain in a colander and sprinkle on 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, 30-35 mins. Turn halfway through.

Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).

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

Add the carrots and parsnips to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use another tray if needed.

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, wipe out the (now empty) potato pan. Pour the water for the jus (see pantry for amount) into the pan 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, 10-12 mins. Set aside.

When the beef is ready, rest it, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside.

Once the beef is out of the oven, drizzle the honey over the root veg and toss together. Roast for a further 5 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Meanwhile, heat a drizzle of oil in a 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 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 the beans until tender, 4-5 mins, then remove from the heat. Season with salt and pepper.