Rare roast beef with hasselback potatoes and green beans

SERVES 4

1.5kg boned joint of beef (topside/round or sirloin) 1tbsp mustard powder or finely ground mustard seeds 3tbsp dripping or lard 8 medium potatoes 250g fine green beans, trimmed Splash of olive oil Squeeze of lemon juice

1 Preheat the oven to 240°C/220°C fan/gas 9. Pat the beef joint dry with kitchen paper, then rub all over with the mustard, and some salt and pepper. Place in a 30 x 20cm roasting tray, add the fat or lard, then roast for 15min, basting halfway through.

2 Meanwhile, peel the potatoes and cut slits a few millimetres apart in each one (see Cook’s Note). Leave the bottom uncut so the slices stay connected.

3 Reduce the oven temperature to 180°C/160°C fan/gas 4.

Add the potatoes to the tray, spoon over lots of the hot fat and season generously. Roast for 40min, basting the beef and potatoes frequently. If you prefer your meat mediumrare or medium, just roast for 5-10min longer.

4 Meanwhile, toss the green beans in the olive oil and some lemon juice. Season with salt and pepper to taste. Remove the beef from the roasting tray and transfer to a plate. Cover loosely with foil and set aside.

5 Move the potatoes to one side of the roasting tray, add the green beans to the other (spread them out as much as possible) and return to the oven. Increase the oven temperature to 200°C/180°C fan/gas 6 and roast for 15min, shaking the tray occasionally.

6 Carve the beef into thick slices and serve alongside the potatoes and green beans, with the rested meat juices poured over the top.