The Perfect Mother’s Day Sunday Roast

Remove your beef from the fridge 30 to 45 minutes before you intend to cook it.

Season well with salt and pepper then add it to a large frying pan and seal your beef well on all sides.

In a large oven tray add all your vegetables and place your beef on top. Place in the oven at 180° for about 25 minutes and turn to give it another 25 minutes. (I generally use a probe and take it up to score a temperature of 40°).

Take out of the oven, remove the beef and rest on a plate. Leave the tray for the gravy. (To serve, reheat your beef and slice thinly).

Now to make your gravy, put your tray on the heat and scrape the pan.

Add your flour and wine and reduce by half.

Add your stock and simmer.

Pass off the vegetables and discard and keep the liquid warm.

Cut your cauliflower into large pieces.

Get a pan of boiling salted water, add your cauliflower and cook until tender. Drain.

In another pan melt your butter and add your flour, stir until it changes colour and becomes lighter. This will take around 5 minutes.

Heat your milk and slowly add to the flour and butter, keep stirring until all of the milk has been added.

Now add salt, pepper, dijon mustard and stir in two thirds of your cheese. Season with salt and pepper to taste.

In an oven tray that fits your cauliflower snuggly, start by adding some of the sauce, place your cauliflower in and cover with the rest of the sauce and cheese on top.

Bake in the oven for around 30-40 minutes until golden brown.

Add your eggs and flour to a pan and mix, then slowly add your milk and whisk it with a fork. Don't overbeat it and don't worry about too many lumps as they will cookout. Season with salt and pepper and leave to rest in the fridge for half an hour.

Add a splash of oil to non-stick muffin tins and put in the oven for oil to heat. Oven set at 220 and leave for at least 10 mins.

Carefully remove trays and carefully pour in your mix up to two-thirds filled and place back in the oven for at least 30 mins.

Turn the heat down to 200 and look for another 15 minutes. Make sure they are a deep brown as otherwise, they tend to collapse if they are not set.

Cut your potatoes roughly into 4 so they are around the size of a golf ball.

Put potatoes in a pan and cover with water. Add one sprig of thyme, rosemary and four cloves of garlic crushed. Bring to the boil and then simmer until your potatoes are very tender.

Carefully drain and shake to fluff up the edges.

Heat a cup of veg oil or goose fat in an oven tray in your oven until the oil is hot, add your potatoes and move them around gently until they are all covered in oil.

Then roast for 30 mins at 220 then turn the potatoes and leave for a further 30 mins until they are golden brown and crispy.

At this point you can take them out of the oven, drain off any excess oil and you can reheat when you need to serve.