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Madeleine Shaw's Roast Beef with Rosemary and Thyme

Roast Beef
Preparation time:20 minutes

Cooking time:1-1.5 hours

Ingredients (serves 4)
1kg field&flower topside joint
5 parsnips
5 red onions
Coconut oil
3 tsp of dried rosemary
3 tsp of dried thyme
Sea salt


1.Set your oven to 200ºC. Rub your beef in a good pinch of salt and the rosemary and thyme. Grind fresh pepper over the top and let it sit on a roasting tray.
2.Cut your parsnips into half (if they are large ones do them into quarters) Peel the onions and cut them into quarters. Melt 2 TBSP of coconut oil in a pan (on a low heat) add another pinch of salt and some pepper.
3.Rub the veg into coconut oil. I just throw the veg in the pan and massage with my hands. Once the veg is covered in oil place around the meat on the roasting tray.
4. Now place in the oven. The roasting time is based on the weight of the joint; 20 minutes per 450g (1lb) for rare, 25 minutes per 450g for medium well or 30 minutes per 450g for well done.

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