Roast Beef & Festive Mulled Wine Spices

Halve the brussel sprouts. Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks and roughly chop (discard the stalks). Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. 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 for 45-50 mins, turn halfway through. Keep the saucepan, we’ll use it again later.

Crush the peppercorns in a freezer bag with the base of a saucepan and transfer them to a plate. Roll the beef in the pepper, season with salt and a drizzle of oil, then transfer to a baking tray. Roast in the oven for 35/45/55 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.

Heat a splash of oil in a frying pan over a medium-high heat. Add the shallots, cut side down and cook until browned, 3-4 mins. In a jug, stir the stock powder into the water for the shallots (see ingredients for amount). Transfer the shallots to a small ovenproof dish, sprinkle on half the thyme and pour on the stock. Pop on the bottom shelf of your oven and bake until soft and sweet, 20-25 mins.

Put a small saucepan on medium heat and add the water for the sauce (see ingredients for amount), stir in the red wine jus and bring to a simmer. When everything in the oven has 10 mins left, melt the butter in the saucepan you used for the potatoes over medium heat and add the carrots. Stir and cook until beginning to soften, 3-4 mins. Add the Brussel sprouts, garlic and remaining thyme, cook for a minute and then add a splash of water. Cover with a lid or foil and cook until the veggies are tender, another 5 mins.

Arrange the veggies on the plates and crumble over the walnuts. Add the roasties. Thinly slice the beef and arrange alongside. Pop the shallots on top of the beef and finish with the red wine jus. Enjoy!