Ingredients - serves 6 1.5kg rolled sirloin of beef 1 leek, trimmed & halved lengthways olive oil salt, pepper 6 medium carrots peeled & cut into wedges 1 medium sweet potato, peeled & cut into large dice juice of 1 lemon 3cm cube of fresh ginger, grated 40g butter 2 tsp honey salt, pepper freshly chopped parsley

Brush the beef with olive oil, season and sit in a roasting tray on top of the leek. Roast as per the guide on the left, as you like it, remove to rest in a warm place. Make a sauce with the meat juices by adding a tablespoon of flour, scraping together with the residues over a low heat, then add 250ml of good beef stock. Stir until thickened then taste and adjust seasoning.

Have the vegetables prepared to be cooked half an hour before the beef is going to be carved. Scald the ginger with boiling water, mix in the lemon juice and honey and leave to infuse. Sauté the carrot and sweet potato in the butter for 5 minutes in a large frying pan then strain the liquid over and add a little more if necessary to scantly cover. Season and bring to the boil, lower the heat and simmer, turning regularly, until all the water has gone and they are tender and glazed. Sprinkle over parsley before serving with beef slices.