Mini roast silverside

A minimal fuss roast that makes for a nice mid-week treat. If you don’t have wholegrain mustard, you can substitute it for French. If you’re lucky you might even have some leftovers for sandwiches!

1 hour

2

Easy

• 1x Field & Flower mini silverside roasting joint
• 1tbsp wholegrain mustard
• 3 medium carrots, peeled and chopped
• 3 medium Maris Piper potatoes, peeled & chopped
• 1tbsp runny honey
• Sea salt & freshly ground black pepper

1. Remove the silverside from the fridge about 30mins before you plan on cooking it.

2. Preheat oven to 190°C/Gas 5.

3. Make sure the carrots and potatoes are cut to similar sizes. Place in separate roasting trays, drizzle with olive oil and season with salt and freshly ground black pepper. Drizzle the carrots with honey and roast for 40-50 minutes.

4. Place the silverside in a roasting tray and rub the beef with wholegrain mustard. Place in the oven and roast for 30 minutes for medium-rare, 40 minutes for medium.

5. Remove from the oven and cover the joint with tin foil. Leave it to rest for 25 minutes before carving.

6. Carve thinly and serve with the potatoes, carrots, steamed greens and a dollop of wholegrain mustard.