Jamie Oliver's Roast Beef & Yorkshire Puddings

Preheat oven to 230°C, and heat a large thick-bottomed roasting tray on the stovetop.

Rub the beef generously with salt, then add a little olive oil to the tray and lightly colour the meat for a couple of minutes on all sides.

Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1½ hours.

While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.

After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.

Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.

Remove most of the fat from your roasting tray and you should be left with caramelised onions and sticky beef drippings.

Add 1 or 2 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine.

Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and water or stock to thin the gravy if you like.

Pour through a coarse sieve and push it through with a spoon then serve in a warmed gravy jug. Serve with Yorkshire puddings.

Yorkshire Puddings:

Preheat oven to 230°C.

Mix the batter ingredients together. Let rest for 10 minutes

Preheat a Yorkshire pudding tray or muffin tin with ½-inch (1 cm) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don’t open the oven door before then or they won’t rise.