Showstopping centrepieces to grace your Christmas table, whether you’re feeding a horde or rustling up a romantic dinner for two, plus the perfect accompaniments
Stuffed Beef Rib
Serves: 6
Prepare: 30 minutes, plus resting
Cook: 2 hours 30 minutes
1.5-2kg rib of beef, on the bone 1 tbsp English mustard powder 1 onion, roughly chopped Small bunch fresh thyme
For the stuffing:
75g dried apricots, finely chopped
100g fresh white breadcrumbs
Small bunch fresh thyme,
leaves picked
Red onion, finely chopped
2 free-range eggs, beaten
Finely grated zest 1 orange
For the glaze:
100g orange marmalade Juice of ½ orange
For the gravy:
2 tbsps plain flour
1 tbsp English mustard powder
600ml beef stock
1. Preheat the oven to 220°C/ Fan 200°C/ Gas 7. Weigh the beef and make a note of the weight. In a medium bowl, mix the stuffing ingredients with some salt and pepper. Place the beef on a board with the ribs on the right-hand side. Starting from the bone side, cut between the fat layer and the eye of the meat, slicing around the eye of meat to make a flap for the stuffing (making sure to keep the flap attached at the base end). Press the stuffing evenly over the eye of meat, lay the fat layer back over the stuffing and secure in place with kitchen string.
2. Rub the joint with the mustard powder and season generously. Scatter the chopped onion and the thyme in the bottom of a roasting tin that will just hold the beef. Sit the beef on top and roast for 20 minutes. Reduce the temperature to 160°C/ Fan 140°C/ Gas 2 and roast for 15 minutes per 450g for rare, 20 minutes per 450g for medium or 25 minutes per 450g for well done, based on your weight calculations. Test with a meat thermometer to see if the beef is cooked (60°C for rare, 65°C for medium, 70°C for well done).
3. Meanwhile, in a small bowl, mix the glaze ingredients. When the beef has 20 minutes’ cooking time left, brush the glaze over the joint and continue to roast. When cooked to your liking, remove the beef from the tin (reserving the juices), transfer to a board and leave to rest, covered in foil, for at least 20 minutes.
SERVE WITH
Horseradish Mash +
Honeyed Winter Salad (See p72 for recipe) +
Artichokes with Lemon & Parsley (See p46 for recipe)
Cook’s Tip
Boil some potatoes, then mash them up with salted butter, a dash of milk and 2tbsp horseradish sauce for the ultimate accompaniment!
Brandy Butter & Bay Roast Turkey with Best-ever Gravy
Serves: 8-10
Prepare: 30 minutes, plus resting
Cook: 2hr 45min
5kg good-quality free-range turkey About 300g stuffing mix 2 onions 2 bay lea
