SPICED BEEF WITH ROOT VEGETABLE REMOULADE

3kg piece topside or sirloin of beef 100g unrefined light muscovado sugar 100g Maldon salt 25g black peppercorns 25g white peppercorns 25g allspice berries One tsp juniper berries One tsp cardamom pods One tsp cloves Two star anise Two bayleaves One medium-size celeriac One large carrot A little fresh horseradish (or a teaspoon or two of horseradish sauce) Four tbsps good mayonnaise Two tbsps crème fraîche Two tbsps wholegrain mustard Two tbsps finely chopped curly parsley One tbsp lightly toasted pumpkin seeds One tbsp lightly toasted chopped walnuts Rub the muscovado sugar all over the beef, then place in a tub or dish in which it can lie flat.

Cover with a clean tea towel and leave in a cool place for two days, turning occasionally.

Then, gently heat the peppercorns with the other spices, except the bay leaves, in a dry pan, until the oils are released, and the scent begins to fill your nostrils. Cool the spices and grind coarsely. Mix the salt and toasted spices together.

Rub this cure vigorously into the beef, pop back in the container and leave in a cool place (or the fridge) for a further six days, turning the beef daily.

After the six days have elapsed, preheat the oven to 120ºC / half a gas mark, or as close to that as your oven will go.

Pour 250ml of water around the beef, add the bay leaves, cover tightly, and bake for five hours.

When cooked, allow the meat to cool completely, then wrap in greaseproof paper, followed by a double layer of foil, and pop in the fridge to set up for a further 24 hours.

Slice thinly to serve. Peel then cut the celeriac into thin matchstick-thickness shreds and toss them in the lemon juice. Do the same with the carrot. Mix together the mayonnaise, wholegrain mustard, crème fraîche and parsley.

Season with salt and black pepper, then fold into the shredded celeriac and carrot.

Mix well, and garnish with the seeds and nuts.

Set aside for 30 minutes to allow the flavours to develop.