Roast beef with horseradish cream, dutch carrots, yorkies & blue cheese.

Get Dutch carrots in at 200C.

Horseradish cream (5ppl):
5 tablespoons natural yoghurt
2.5 tablespoon horseradish
sea salt
freshly ground black pepper
1/2 lemon
extra virgin olive oil

Put the yoghurt and horseradish into a small bowl with a pinch of salt and pepper. Halve your lemon and add juice. Add a splash of extra virgin olive oil and mix well. Taste and add a little more horseradish if you think it needs to taste more fiery.

Make a crunchy green salad.

Yorkies (makes 5):
vegetable oil
1 large free-range egg
50 g plain flour
50 ml milk
sea salt
freshly ground black pepper

After the beef. Oven to 225°C. In a cupcake tin and add a tiny splash of vegetable oil into each of the 12 compartments. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together in a jug until light and smooth.
Carefully remove the tray from the oven, then confidently pour the batter evenly into the compartments. Pop the tray back in the oven to cook for 12 to 15 minutes, or until risen and golden.

Beef (800g fillet):

Preheat oven to 200°C. In a large non-stick pan, heat olive oil over a high heat. Season beef fillet, and sear on all sides until golden brown. Roll in chopped rosemary.

Place beef on a baking tray, and cook in the oven for 10-12 minutes, or until cooked to your liking. Rest for 10-15 minutes before slicing (slice against the grain).

Sprinkle with crumbled blue cheese.