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preheat the oven to 180°C.
rub salt, pepper and a little oil into the beef joint.
seal the meat by frying it in a hot pan for a few minutes on each side to get a good colour all over.
peel and quarter the onion, dumping the bits into the bottom of an oven dish.
lay the sealed beef onto the onions and bung the whole thing into the oven to roast for 30 minutes plus an additional 30 minutes for every 500g of beef (that’s for medium rare).
peel and cut the potatoes into golf ball sized pieces before placing into a pan, covering in salted cold water and bringing to the boil.
simmer the spuds for 5 minutes then drain and shake them to rough up any edges – it’s these bits that go crispy!
transfer to an oven dish, drizzle with oil, butter, salt and pepper and roast in with the meat for the last 45 minutes before serving, turning occasionally.
top ‘n’ tail the beans and peel and slice the carrots for later.
put a pan of water on to the stove come to the boil to cook the veg.
simmer the beef stock with the wine, bay leaf and thyme to improve the flavour of the gravy.
whisk the eggs into the flour and when you have a smooth, but thick batter gradually add the milk.
beat in the mustard powder and plenty of salt and pepper.
pour a splash of oil into your Yorkshire pudding tins (as big or small as you like) and stick them into the oven to heat up.
remove the beef when cooked (a core temperature of 55-60°C) then remove and leave to rest on the side.
ladle the Yorkshire pudding batter into the very hot, well-oiled tins and return to the oven for 20 minutes, increasing the temperature to 200°C. Resist the temptation to open the oven door half way through as this will make them collapse.
boil the veg until just cooked, but so they still have their fresh vibrant colour.
thicken the gravy by dissolving the cornflour in a dash of cold water and stirring it into the simmer stock.
carve the beef and serve the whole lot inside one of the giant yorkie puds.

• topside of beef roasting joint
• 1 large onion
• 6-8 King Edward potatoes
• knob of butter
• 1 small mug of self-raising flour
• 1 small mug of eggs
• 1 small mug of milk
• tbsp mustard powder
• few shots of vegetable oil
• couple of carrots
• 2 fistfuls of green beans
• beef stock
• glug of red wine
• bay leaf
• sprig of fresh thyme
• spoonful of cornflour
• salt and pepper
  
  

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Roast Beef and Yorkshire Pudding