THE ALAN TITCHMARSH SHOW RECIPES

Preparation

The beef

Oven 230C]

1. Put the beef, fat side up, in a roasting tin just large enough to hold the joint. Mix the flour and mustard together in a small bowl and season with salt and pepper, then rub the mixture over the beef. Roast in the centre of the oven for 30 minutes.

2. Move the beef to a lower shelf, near the bottom of the oven. Turn the oven down to 220C and continue to roast for a further 2 hours, basting occasionally.

3. Put the beef in a carving dish, cover loosely with foil and leave to rest while you make the gravy.

The gravy

1. Skim off most of the fat from the roasting tin. Put the roasting tin on the hob, pour in the wine and boil vigorously until very syrupy. Pour in the stock and boil until syrupy. Add the vegetable water and boil until syrupy. There should be about 450ml gravy. Taste and adjust the seasoning.

2. Remove the rib bone and carve the beef. Serve with gravy, Yorkshire puddings and vegetables.

Yorkshire puddings

Oven 230C

1. Beat all of the ingredients together, apart from the olive oil and let chill for an hour. Put enough oil into the trays to cover the bottom - probably about a dessert spoonful for each indentation - and heat them in the oven until smoking hot.

2. Take the batter from the fridge and remove the trays from the oven. Pour the mixture into the trays evenly. Return the trays to the oven for about 15 minutes- check after 12.

Roast potatoes

Oven 230C

1. Pound the rosemary leaves in a mortar, to release their flavour. Wash the potatoes and cut them into wedges, like large, blunt chips.

2. Combine all the ingredients in a roasting tray using enough olive oil to coat the potatoes and roast them for an hour, turning frequently.