Ingredients - serves 4

1.1kg beef roast
1 tbsp grain mustard
olive oil
salt, pepper

800g sweet potatoes, peeled
salt, pepper, sprig of thyme

2 cloves garlic
4 tbsp Stokes’ olive oil mayonnaise (or your own!)
1 tbsp chopped parsley

Method

Pre heat the oven to 230°C
Rub the beef with grain mustard and drizzle over a little olive oil, season and transfer to the very hot oven. After 20 minutes lower the temperature to 190°C an cook for a further 15min/450g (for rare); add to this another 15minutes for medium, and 30 minutes if you like well done.

Cut the sweet potato into thick cut chips and surround the roast with them for the final 45minutes of cooking time - turning to coat with beef fat and seasoned with salt, pepper and a few thyme leaves, turning once more during cooking time.

Rest the meat for 10 minutes before carving. Make aioli by crushing the garlic with some salt, press and squash to a creamy pulp and mix with the mayonnaise and parsley to serve with beef and chips.