1

Heat the oven to 200C, fan 180C, gas mark 6. Place the beef in a roasting tin. Drizzle some olive oil over and rub the surface with mustard powder and flour. Season with salt and pepper. Roast in the oven for 20 minutes.

2

Put a large roasting dish in the oven with 4 tbsp sunflower oil, for the roast potatoes.

3

Peel and cut the potatoes. Empty into a large saucepan and cover with cold water. Bring the water to a simmer and cook for 6 minutes until they have softened slightly. Drain, then sprinkle with a little flour. Replace the lid and shake the potatoes for 30 seconds or so, until the outsides are roughened.

4

After the beef has been in the oven for 20 minutes turn the temperature down to 190C, 170C fan, gas mark 5 and remove the tray with the oil. Carefully place the potatoes on to the tray and turn them to coat in the oil. Get the potatoes into the oven along with the beef.

5

While the beef and potatoes are cooking, lift from the oven from time to time, tilting the tin and baste the meat with its own juice and turning the potatoes. Add the carrots to the potato tray for the final 30 minutes of roasting.

6

When the beef is cooked, remove it from the oven, transfer it to a board and allow it to stand in a warm place for 20 minutes or so, loosely covered with foil, before carving. Remove the potatoes and keep warm.

7

To make the gravy add the juices from the roasting pan to a small pan on a medium heat. Stir through the flour until you have a smooth paste. Slowly add the hot vegetable stock, whisking all the time. When the gravy is bubbling, taste to see if it needs a little more seasoning, then let it carry on bubbling and reduce slightly to concentrate the flavour. Pour the gravy into the jug and keep it warm.

8

To make the Yorkshire puddings, sift the flour and salt into a large bowl and make a well in the center. Pour the beaten eggs into the well and, using an electric hand whisk or balloon whisk, gradually incorporate the flour. Add the milk little by little until the batter is smooth. When the milk is all in, slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Transfer to a jug. Leave the batter to sit for a few minutes, but as much as an hour in advance.

9

Preheat the oven to a hot 220C, fan 200C, gas mark 7. Divide the oil equally between the holes of a muffin tin (or yorkshire pudding tin) and put in the oven to heat through, about 10 minutes.

10

Remove the hot oiled muffin tin from the oven and pour the batter into the tin, dividing it equally. Working quickly, return the tin to the highest shelf of the oven and cook for 25 minutes. The puddings should have risen and be crisp and golden.