MUSTARD WEDGES RECIPES

1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed. Store in a sterilised jar in the fridge for up to one week.

Take the joint out of the fridge 30 minutes before cooking to bring it up to room temperature. Preheat the oven to 230ºC/gas mark 8. Weigh the beef to calculate the exact cooking time – for medium, cook for 15 minutes per 450g plus an extra 20 minutes; for well done, cook for 20 minutes per 450g plus an extra 20 minutes.

Put the beef in a large roasting tin. Sift the flour and mustard together in a bowl, then use a tea-strainer or sieve to dust it over the joint. Season with freshly ground black pepper.

Roast the joint for 20 minutes, then reduce the oven temperature to 200ºC/gas mark 6 and cook for the remaining calculated cooking time. Baste the joint every 30 minutes with the pan juices.

An hour before the end of the cooking time, put the onions, shallots and garlic in the roasting tin around the meat. Scatter over the sprigs of thyme, reserving a few sprigs for garnish. Toss the vegetables in the pan juices to coat and drizzle them with a little sunflower oil if necessary.

When the beef is cooked to your liking, transfer it and the roasted vegetables to a serving platter and cover loosely with foil. Let the meat rest for 20 minutes. Carve and serve with the roasted onion, garlic and shallots, plus veggies and trimmings of your choice. Garnish with the reserved thyme.

1. Preheat the oven to 200°C/400°F/gas 6.
2. Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later.
3. Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper.
4. Blitz into a coarse mince (don’t go too fine – keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five and, with wet hands, roll into twenty balls.
5. To start your gravy, put 1 tablespoon of oil into a large high-sided roasting tray on a medium-high heat and add four of the balls, breaking them up with a wooden spoon.
6. Peel and quarter the onions, break apart into petals and add to the tray, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too.
7. Cook it all for 5 minutes, then stir in the Worcestershire sauce and the remaining heaped teaspoon of mustard, followed by the flour.
8. Stir for 2 minutes, then gradually stir in the stock, season and bring to the boil (it might seem like a lot of liquid, but it will reduce right down as it bakes).
9. Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the tray halfway through. Warm the buns alongside for the last 5 minutes.
10. Remove the tray from the oven and finely grate the Cheddar over the balls to melt. Drain and toss the remaining mint leaves with the watercress and/or rocket, and serve it all together, dunking the buns in the gravy as you tuck in.