Really rather nice sliced cold to have with a salad of peppery leaves such as watercress, mustard leaves, rocket and mizuna. Or eat hot with a sauce made with the marinade and served over mash flavoured with a hint of wasabi paste.

Ingredients - serves 4

1.1kg beef roasting joint
4 tbsp kikkoman soy sauce
4 tbsp dry sherry
2 tbsp mirin
1 tsp brown sugar
2 tbsp olive oil
3cm cube fresh ginger, grated
2 cloves garlic, crushed
black pepper

Method

Mix all the marinade ingredients in a zip-lock bag and leave the beef joint in it to marinate overnight or for at least a couple of hours.

Pre heat the oven to 220°C
Remove the joint from the marinade (reserve), pat dry and roast in a tray for 20 minutes then drop down the oven temperature to 180°C for the remainder of roasting time. Rest the meat in a warm place; pour the reserved marinade into the roasting tray with the meat residues and scrape together into as sauce, cook and taste, adjusting seasoning if necessary and adding a touch of stock, then strain before serving over the beef.