Great British Food Revival: The Revolution Continues: 16 celebrated chefs create mouth-watering recipes with the UK's finest ingredients by Blanche Vaughan

Author:Blanche Vaughan [Vaughan, Blanche]
Language: eng
Format: epub
Tags: TV/Celebrity Cooking
Publisher: Orion
Published: 2011-11-09T23:00:00+00:00

Ask your butcher to trim the beef, remove the chine bone (which is the flat bone attached to the rib) and to clean the bones ready for roasting, but keep the trimmings. The beef fat is great for roasting the potatoes in and if you ask your butcher to mince the remaining trim it makes great meatballs for nibbles. John Torode

Serves 10

5kg four-bone rib of beef, trimmed

100ml oil

salt and pepper

4 carrots halved

Crust

50g butter, plus extra for greasing

2 large onions, diced

300g white breadcrumbs

300g wholegrain mustard

200ml water

3 free range eggs

salt and pepper

Yorkshire pudding

8 free range eggs

600ml milk

½ tsp salt

500g plain flour

3 tbsp dripping

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