Last weekend, Tim and I visited the Royal Bath & West Show – you can read a full write-up about it here.
As you’ll have read in that post, we bought lots of goodies while we were there to cook with, so on Sunday, we thought we’d put some of them to good use in a Sunday Roast. We used the Rapeseed Oil and Beer & Horseradish Sauce from Fussels and the Smoked Garlic from The Garlic Farm.
1kg Topside of Beef
Fussels Rapeseed Oil
The Garlic Farm Smoked Garlic
4-5 King Edward Potatoes
4-5 Sprigs of Rosemary
200g baby sweetcorn & mangetout
Pre-heat the oven to 170C.
Season the beef with salt and pepper and place on a lightly oiled oven tray (using the rapeseed oil).
Cook for an hour and allow to rest for half an hour. We wanted ours rare and therefore it needed to be cooked for 20 minutes plus 20 minutes per 500g. If you prefer yours more well done, it will need to be kept in the oven for longer.
While the beef is cooking, peel and slice the potatoes and parboil for 5-6 minutes.
And while the potatoes are parboiling, pour some of the rapeseed oil onto a tray and heat up in the oven for 15 minutes before the beef comes out of the oven.
Pour the parboiled potatoes into the heated oil tray with the cloves of smoked garlic and sprigs of rosemary.
Cook the potatoes in the oven for 35-45 minutes turning them once half way through to ensure the flavours of the garlic, rosemary and oil to infuse.
When the potatoes have about 5 minutes left to go, steam the baby sweetcorn and mangetout.
Serve everything up with a good dollop of the Beer & Horseradish Sauce. This sauce was absolutely gorgeous – it had that distinct horseradish flavour but nowhere near as strong as the neat sauce, thanks to the inclusion of the beer, so you could eat a lot more of it – we polished off quite a bit of the bottle!
We also ate some of the roasted garlic cloves once they’d been in the oven and they were lovely and smokey, although I felt sorry for the guy sitting next to me on the bus the next morning 😉