Sunday Best

Photo: flickr user The Library of Congress

Ingredients

2 tablespoons Olive oil

115 grams Plain flour

4 Eggs

300 mls Milk, plus 2 tbsp milk

1 teaspoon Hot horseradish sauce

1 lrg Potato, peeled, cut into cubes

1 Onion, chopped

500 grams Topside joint

1 tablespoon Black treacle

1 dsh Worcestershire sauce

tablespoon Wholegrain mustard

250 grams Mixed baby courgettes, baby carrots and

70 grams Butter

1 tablespoon Caster sugar

250 mls Red wine

1 dsh Balsamic vinegar

Beef stock cube

1 teaspoon Cumin seeds, coriander seeds and 1 teaspoon Honey

2 tablespoons Chopped fresh coriander

100 mls Double cream

Salt and pepper

Preparation

Preheat oven to 220c/425f/Gas 7.

1 Heat 1 tbsp olive oil in an ovenproof saute pan. Beat together the flour and eggs, mix in 300ml/ 1/2 pint milk and horseradish sauce and season.

2 Pour the batter into a saute pan, transfer to the oven and cook for 15-18 minutes, or until golden brown and well risen. Cook the potatoes in a pan of boiling salted water until tender and drain. Heat 1 tbsp olive oil in a pan and gently cook the onion to soften.

3 Cut the beef in half horizontally and place in a shallow dish. Drizzle over the black treacle, Worcestershire sauce, 1 tbsp softened onions, 1 tbsp wholegrain mustard and season. Spread the mixture over the beef. Allow to marinate for a few minutes.

4 Heat a griddle pan, add the beef and cook for a minute or so on each side to seal. Transfer the pan to the oven and cook for a further 8-10 minutes, or until cooked to taste.

5 Place the carrots in a small pan with 15g/ 1/2oz butter and caster sugar and pour on enough boiling water to almost cover. Simmer until the carrots are tender and the water has reduced and made a glaze.

6 Add the red wine to the onions with a dash of balsamic vinegar and stock cube and simmer rapidly to reduce the liquid by about two-thirds. Beat in 25g/1oz butter and season.

7 Heat a wok, add the cumin, coriander and caraway seeds and cook for a few minutes to roast. Tip the spices into a mini food processor and blitz to grind.

8 Thinly slice the courgettes lengthways. Heat 15g/ 1/2oz butter in a wok, add the beans, courgettes, honey and 1 tsp ground roasted spices and stir fry quickly to soften the vegetables. Season and stir in the chopped coriander.

9 Warm the cream in a pan with 2 tbsp milk and 15g/ 1/2oz butter. Place the drained potatoes in a mini food processor with 1/2 tbsp wholegrain mustard and warm cream mixture, season and blitz briefly to give a soft mash.

10 Serve the beef on a plate and spoon the mash on top. Arrange the vegetables around the outside and pour over the gravy. Serve the Yorkshire pudding on a plate.