Sunday lunch
£19.95 for 4 or £4.99 per person! and it's all organic!
Roast Topside of Beef with Rosemary
Golden Yorkshire Puds
Roast Parsnips and Carrots
Danish Apple Charlottes
print page
Serves 4
- 1kg topside/silverside beef, boned and rolled - £13.97
- Rosemary - 48p
- 2 cloves garlic - 8p
- 1 tsp rapeseed oil - 3p
- Sea salt and freshly ground black pepper
Preheat your oven to 220C. Bring the beef joint to room temperature. Finely chop the rosemary. Crush, peel and finely chop the garlic clove. Rub the oil into the beef. Sprinkle a good few pinches of sea salt and pepper over the beef. Then, rub the rosemary and garlic into the meat. Put the meat in the oven – on a middle shelf – and cook at this high heat for 20 minutes. Reduce the heat to 170C and cook for 12–15 minutes per 500g for medium-rare or 20 minutes per 500g for medium-well done. Rest at least 20 minutes before carving.
back to top
Makes 12
- 100g plain flour - 11p
- A pinch of sea salt
- 1 egg - 33p
- 250ml milk - 23p
- 60ml rapeseed oil - 38p
Make the puds once you’ve taken your beef out of the oven. Have your roots par-boiled and ready to go into the oven at this stage as well. Once the beef is out of the oven, crank it back up to 220C.
Sieve the flour with a pinch of salt into a mixing bowl. Beat together 1 egg with 250ml milk and pour into a well, made in the flour. Stir to form a thick smooth batter the consistency of thick paint that coats the back of a spoon. Place a teaspoon of vegetable oil to each hole of a 12 hole muffin tin, then place them in the preheated oven for 5-10 minutes, until a drop of batter into a cup sizzles and hisses when dropped in! The key to good puds is to get the oil hot, hot, hot! But, be careful!!
Pour equal amounts of batter into the holes of the muffin tin and cook for 20 minutes until the Yorkshire puddings are well risen and golden.
back to top
Serves 4
- 2 large parsnips - 24p
- 2 large carrots - 15p
- 2 tbsp rapeseed oil - 15p
- Sea salt and black pepper
Peel and quarter the parsnips and carrots lengthwise – or cut into six or eight pieces each if they’re very large! Place the roots in a frying pan in a single layer and cover with water. Bring to the boil and cook until just tender. Drain and cool until the beef is cooked.
Once the beef has cooked, place the oil in a roasting tin. Heat in a 220C oven for a few minutes until the oil is nice and hot. Carefully spoon the veggies in and coat in the oil. Season. Pop into the oven and roast until golden, about 20 minutes. Turn once or twice during cooking!
back to top
Serves 4
- 1kg apples, peeled, cored and thickly sliced - £2.49
- 50g caster sugar - 11p
- 2 tablespoons raisins soaked in a little brandy (apple juice or tea) - 13p
- 4 cloves
- 8 heaped tablespoons breadcrumbs (can be made with 4 slices of stale white bread, about 150g) - 39p
- 50g butter - 40p
- 1 tablespoon roughly chopped mixed nuts - 28p
- 1 teaspoon cinnamon
Preheat the oven to 200C. Butter four oven-proof ramekins/crème brulee-style dishes.
Put the apples in a pan with 2 tablespoons of the sugar, the raisins with their soaking liquor and the cloves stuck into a bit of apple peel for ease of retrieval. Add a little water - just enough to stop sticking - and cook gently, tightly lidded, until the fruit collapses into a mush. Remove the cloves before crushing the apples to make a thick, jammy sauce - bubble up if necessary to evaporate any excess liquid.
Fry the breadcrumbs in the butter until golden and crisp. Just before the end, stir in the chopped nuts and sprinkle with cinnamon. Remove from the heat, allow to cool a little and mix in the remaining sugar. Spread a good layer of breadcrumbs in the base of the dish and roll on its side to thoroughly coat the sides of the dish. Add more breadcrumbs if needed. Divide the apple puree between the pots. Top each generously with the remaining breadcrumbs.
Bake for 15-20 minutes until brown and bubbling. Serve with clotted cream or a scoop of vanilla ice cream.
back to top