Easter recipes
- Preheat the oven to gas 6, 200°C, fan 180°C. Rub a 500g beef joint with 2 teaspoons Dijon mustard and 1 teaspoon horseradish sauce and season generously. Heat 1 tablespoon vegetable oil in a large frying pan until nearly smoking, then add the beef joint and sear for 1 minute each side. Transfer the joint to a roasting tin and roast for 25–45 minutes, depending how well done you prefer it cooked. Cover loosely with foil.
- Meanwhile, peel and dice 400g potatoes and put in a large saucepan, cover with water, bring to the boil, then simmer for 20 minutes until tender. Season and add 30ml low-fat milk, 25g butter and 1 tablespoon horseradish sauce, then mash until very smooth.
- For the gravy, make up 200ml stock with half a beef stock cube and set aside. Pour any beef juices into a saucepan and stir in 1 tablespoon plain flour and 1 tablespoon redcurrant jelly. Cook over a medium heat for 1 minute, then add 100ml red wine. Turn up the heat, whisking all the time. After 2 minutes, stir in the stock. Simmer for 5–10 minutes, stirring regularly and season to taste.
- Meanwhile, put 2 frozen Yorkshire puddings on a tray and cook to pack instructions. Bring a pan of water to the boil and cook 150g asparagus and 150g Tenderstem broccoli for 3–4 minutes until al dente.
- Carve the beef into slices and serve with the mash, Yorkshires, vegetables and gravy for a simple and delicious roast for two.
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Roast beef with horseradish mash
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