This recipe uses a mini rump roast that Ben has started to sell on the butchery counter - being neat and compact in diameter it is ideal for slicing and presenting as a dinner party dish. And for autumn eating I thought that the combination of warm roasted roots tossed with those lovely mustardy flavours of Riverford salad leaves would do the rump justice - and it does.

Ingredients - serves 4-6 900g mini rump joint 1 bag Riverford salad leaves 4 medium carrots, peeled & cut into wedges 4 small parsnips, peeled & cut into wedges 50g Essential pistachios, dry roasted & crushed 2 tbsp olive oil + some for brushing 2 tsp balsamic vinegar mix 4 tbsp crème fraîche with 2 tbsp creamed horseradish & 2 tsp snipped chives

Method

1 Preheat the oven to 230°C. Sit the joint in a roasting tin, brush the rump with olive oil and season with salt and pepper. Transfer to the oven and after 20 minutes lower the temperature to 190°C. Cook for a further 35-40 minutes, basting once or twice during that time. Rest for at least 10 minutes in a warm place before carving into slices.

2 Spread the carrot and parsnip wedges on a tray, drizzle with olive oil and a couple of teaspoons of balsamic vinegar. Season with salt and pepper and roast in the oven for the final 35-40 minutes of cooking time or until tender and colouring. Toss the vegetables with salad leaves and toasted pistachios and divide between plates. Serve with slices of rump and a spoon of horseradish crème fraîche.