Rosemary Roasted Beef and Gravy

Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour and season with salt. 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. TIP: If the potatoes are cooked before everything else is ready, move the potatoes to the bottom shelf to keep warm.

Meanwhile, pop the beef on a roasting tray. Drizzle with oil, using your hands to coat it. Sprinkle over the rosemary and use your hands to evenly distribute it. Season with salt and pepper. Roast the beef 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. IMPORTANT: Wash your hands after handling raw meat. Once cooked, transfer the beef to a carving board and rest wrapped loosely in foil for at least 10 mins before slicing.

Heat half the butter and a drizzle of oil in a frying pan on medium heat. Once the butter has melted, add the leek and season with salt and pepper. Fry until completely softened, 8-10 mins. Stir occasionally. Meanwhile, grate the cheddar cheese. Once the leeks are soft, stir in the soured cream and cheese. Stir until the cheese has melted, then taste and add salt and pepper if you feel it needs it. Transfer to a shallow ovenproof dish, sprinkle over the breadcrumbs and drizzle with oil. Bake in your oven on the middle shelf until the crumbs are brown, 10-15 mins (once the beef has been removed).

Meanwhile, put a medium sized saucepan on medium heat and add the remaining butter. Allow the butter 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 brown colour, 2-3 mins, then gradually stir in the water (see ingredients for amount), red wine stock pot and onion marmalade. 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.