Roast topside veal joint with garlic and parsley

Serves 8

2kg topside milk veal joint 2 garlic heads 1 bunch flat leaf parsley 100g butter, softened 1 tsp sugar sea salt and black pepper

Take the joint out of the fridge and place in a roasting tray, to come up to room temperature. Preheat the oven to 200°C/gas mark 6. Tear the parsley into small pieces, reserving a little for garnish, and place in a bowl. Mix in the butter and sugar, then season. Pull the garlic heads apart a little at the top and spoon a knob of the butter mixture on top. Set the garlic aside, then coat the joint completely with the remaining butter mixture. Roast the joint for 20 mins, then turn the temperature down to 160°C/gas mark 3 and add the garlic heads. Roast for 1 hr 20 mins. Allow to rest for 15 mins, covered with tin foil, before carving and serving.