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Beef mini-roast with a chutney and coriander glaze

Beef mini roast with a chutney and coriander glaze is on offer from resident cook Nigel Barden in this week's Foodie Thursday. Plus Jack Savoretti performs a live number from the Cheltenham Jazz Festival.

Release date:

1 hour, 55 minutes

Last on

Thu 27 Apr 2017 17:05

Beef Mini Roast with a Chutney and Coriander Glaze

by Simply Beef and Lamb


Serves 2-3

Prep time: 10 minutes

Cooking time: 35-40 minutes



1 x 350-400g/12-14oz beef mini roast (Nigel used beef topside)

Salt and freshly milled black pepper

5ml/1tsp coriander seeds, crushed

1 whole garlic bulb, unpeeled and broken into cloves

2 red onions, peeled and cut into quarters

15ml/1tbsp rapeseed oil

30ml/2tbsp fruit chutney

30ml/2tbsp freshly chopped coriander leaves


Preheat the oven to Gas mark 5, 190°C, 375°F. 

Place the joint on a large chopping board.  Make several incisions over the joint. Season on both sides and coat in the crushed coriander seeds.

 Put the onion and garlic on the base of a non-stick roasting tin, drizzle with the oil, position the beef on top and open roast for 30 minutes, basting occasionally with any meat juices.  In a small bowl mix the chutney and coriander together. 

Remove the tin from the oven and brush the beef with the chutney and coriander glaze. Return to the oven for a further 5-10 minutes. Slice the beef and serve with the garlic, red onions and cheesy potatoes.

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