ROAST BEEF WITH GARLIC AND SPINACH

SERVES 4

READY IN 1 HOUR 20 MINUTES

1.5kg lean beef topside, visible fat removed, patted dry low-calorie cooking spray 1 unpeeled garlic bulb, halved crossways

300g thin-stemmed broccoli 400g baby carrots

15g fresh thyme leaves

FOR THE GRAVY onions,

FOR THE MASH

800g floury potatoes, such as Maris Piper or King Edward, peeled and chopped

3 tbsp fat-free natural Greek yogurt

3 tbsp hot beef stock 150g baby spinach

★ Preheat your oven to 220C/200C fan/gas 7. Spray the beef with low-calorie cooking spray, then season. Place in a nonstick roasting tin with the garlic. Roast for 25 minutes, then reduce the heat to 180C/160C fan/gas 4 and cook for a further 30 minutes for medium, or 40 minutes for well done. Meanwhile, spread the carrots on a nonstick baking tray in a single layer and spray with low-calorie cooking spray. Season and add to the oven above the beef for the final 20 minutes.

★ For the gravy, spray a nonstick frying pan with low-calorie cooking spray and place over a low heat. Add the onions and cook for 15 minutes, stirring occasionally. Add the garlic and thyme sprigs, and cook for 1 minute. Blitz using a jug or stick blender with a splash of beef stock until smooth. Combine the onion mixture with the rest of the stock and the tomato purée in the pan. Simmer for 5 minutes and set aside.

★ Cover the beef with foil and leave to rest. Meanwhile, add the broccoli to the carrots. Scatter over the thyme, spray with a little more low-calorie cooking spray and roast for a further 15 minutes. Meanwhile, boil the potatoes for 12-15 minutes, then drain, reserving the cooking water. Return to the pan and mash with the yogurt and stock. Add the spinach to the reserved cooking water and stir until wilted. Drain, squeeze dry, then roughly chop. Squeeze the garlic flesh from the bulb, crush with a fork, then fold through the mash with the spinach. Slice the beef, then divide everything between 4 plates, discarding the thyme, and pour over the gravy.