Heat your oven to 220°C/Fan 200°C/Gas 7. Unwrap your beef. Pat it dry. Set the beef in a roasting tin. Pluck a garlic clove from the bulb. Peel and finely chop the separate garlic clove. Rub the
chopped garlic all over the beef.
Cut the remaining garlic bulb in half. Sprinkle over a good pinch of dried chilli flakes, 2 tsp cumin seeds and a good pinch of pepper. Massage the spices into the beef.
Set the halved garlic bulb in the tin beside it. Cut 2 squares of foil to cover the cut-sides of the beef to keep it moist, allowing just the fat to be directly exposed to the heat. Dust the exposed fat with a
good pinch of sea salt.
Pop in the centre of the oven. Turn the heat down to 180°C/ Fan 160°C/Gas 4. Roast for 35 mins for rare, 45 mins for medium and 1 hr for well done. See our ‘How to Cook the Perfect Steak’
video for tips on testing the doneness without cutting into your joint, as you want to give it a good long rest (at least 30 mins) before carving.
Rustle up a speedy gravy by setting the roasting tin (if heatproof) on the hob, or just scrape all the pan juices into a pan. Squeeze in the roasted garlic and heat till bubbling. Add ½ mug red wine and
½ mug water (optional), any remaining cumin seeds and a pinch of chilli flakes (more or less, to taste).
Simmer till it’s as reduced as you like it, adding more wine or water as needed. Season to taste. Strain into a jug. After the beef has rested, thinly slice. Drizzle a little gravy over. Serve the rest
on the side.
Put a twist on broccoli to go with your roast. Break broccoli into small florets and toss with oil, salt, pepper and a pinch of cumin, chilli flakes,
caraway seeds or chopped garlic. Roast it at 200°C/Fan 180°C/Gas 6
for 20 mins till charred.
Toss boiled or roast carrots in a mix of balsamic vinegar and agave syrup for a sweet and sticky side dish.
Shred any leftover roast meat and use it to beef up our Veg Box Fajitas recipe.
Find it at abelandcole.co.uk/recipes