1. Preheat the oven to 190°C, 170°C fan, Gas mark 5.
2. In a small bowl mix together the mustard, garlic purée and oil.
3. Place the joint on a chopping board, make several slashes over the surface, season and spread with the mustard mixture. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.
4. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 if time allows.
5. Meanwhile, boil the potatoes in a large pan of salted water for 5 minutes, drain and cool slightly.
6. Heat the oil in a large non-stick pan under a moderate heat and cook the potatoes for 5-10 minutes until lightly browned, shaking the pan from time to time. During the last minute add the rosemary and shake the pan to coat. Season if required and remove from the heat.
7. Slice the roast and serve with gravy, sauté potatoes and seasonal vegetables.
1 x 400-450g lean beef mini roast (we used a mini topside joint)
2 tablespoons Dijon mustard or similar
2 teaspoons garlic purée
1 tablespoon rapeseed or olive oil
For the potatoes:
175g new potatoes, quartered
1 tablespoon rapeseed oil
2 tablespoons freshly chopped rosemary leaves
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
A simple, one tray taste of the orient, with baby vegetables.
Looking for the perfect roasted potato recipe? Look no further! Taking just 10 minutes to prep this is easy for beginners!
This home comfort recipe shows you how to create beautifully crispy golden brown roast potatoes as well as a fantastic stuffed chicken to accompany it.
This campaign was originally produced in the framework of a programme co-financed by the European Union