Classic roast beef dinner

The menu

• Main course

  Roast beef and Yorkshire pudding

• Side dishes

  Roast potatoes

• Side dishes

  Traditional gravy

• Desserts

  Apple crumble

Menu ingredients

Serves 8

• Fruit and vegetables

  • 16 medium-sized Maris Piper or King Edward potatoes (each about 175g/6oz)

  • 8 garlic cloves

  • 8 sprigs thyme

  • 450g/1lb apples, peeled, cored and cut into 1cm/½in pieces

• Tins, packets and jars

  • beef dripping

  • 30g/1oz plain flour

  • 300g/10½oz plain flour, sieved pinch of salt

  • 1 tbsp plain flour

• Cooking ingredients

  • olive oil

  • salt

  • freshly cracked black pepper

  • 115g/4oz flour

  • salt

  • sea salt

  • 570ml/1 pint stock

  • 2 tsp gravy browning (optional)

  • 175g/6oz unrefined brown sugar

  • 50g/2oz unrefined brown sugar

  • 1 pinch of ground cinnamon

• Dairy, eggs and chilled

  • 3 eggs

  • 275ml/½ pint milk

  • 5 tbsp duck fat

  • 200g/7oz unsalted butter, cubed at room temperature

  • Knob of butter for greasing

• Meat, fish and poultry

  • Fore rib beef (about 4 kgs/9 lbs), French trimmed, on the bone, chined

• Other

  • meat juices

  • 2 tbsp liquid meat fat