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Farewell Matt and Nigel, Prank Confession, Yodelling!

One tray roast beef and potatoes is on offer from resident cook Nigel Barden in the final Foodie Thursday. Today is Simon's final Drivetime before he launches a new early evening show with Jo Whiley on May 14th.

1 hour, 55 minutes

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One Tin Roast Beef with Hasselback Potatoes and Green Beans

One Tin Roast Beef with Hasselback Potatoes and Green Beans

by Sue Quinn from Roasting Tray Magic(Quadrille) 

This is a complete roast meal for four people cooked in just one vessel: huzzah for minimal washing up! The hasselback potatoes take a tad more effort than standard roasties, but they’re worth it, as they soak up all the delicious juices from the beef.

 

Serves: 4

Prep time: 10 mins

Cooking time:  1hr 10mins approx

 

Ingredients

1.5kg boned joint of beef (topside/round or sirloin)

1 tbsp mustard powder or finely ground mustard seeds

sea salt and freshly ground black pepper

3 tbsp dripping or lard

8 medium potatoes

250g fine green beans, trimmed

splash of olive oil

squeeze of lemon juice

  

Method

Preheat the oven to 240°C/Gas 9/475°F.

Pat the beef dry with kitchen paper, and rub all over with the mustard and salt and pepper.

Place in a 30 x 20 x 5cm roasting tray, add the fat or lard and roast for 15 mins, basting halfway through.

Meanwhile, peel the potatoes, then cut slits a few millimetres apart almost to the bottom, so the slices stay connected. The easiest way to do this is to sit a potato in the hollow of a wooden spoon – the edges of the spoon will prevent the knife from slicing all the way through.

Reduce the oven temperature to 180°C/Gas 4/350°F.

Add the potatoes to the tray, spoon over lots of the hot fat and season generously with salt and pepper.

Roast for 40 mins, basting the beef and potatoes frequently – for medium-rare, or medium, roast for 5–10 mins longer.

Meanwhile, toss the beans in the olive oil and some lemon juice and season with salt and pepper.

Remove the beef from the roasting tray and transfer to a plate. Cover loosely with foil and set aside.

Nudge the potatoes to one side of the roasting tray, add the beans (spread them out as much as possible) and return to the oven.

Increase the oven temperature to 200°C/400°F and roast for 15 mins, shaking the tray occasionally.

Carve the beef into thick slices and serve with the potatoes and beans, with the rested meat juices poured over.

 

 

Creamy Baked leeks with Apple, Thyme and Goat’s Cheese

by Sue Quinn from Roasting Tray Magic(Quadrille)

Leeks, apple, cheese and cream parked in the same roasting tray are a very good thing indeed.  This makes a fantastic meal served with crunchy green salad dressed with a sharp vinaigrette.

 

Serves 4

Prep time: 10 mins

Coking time: 1hr

 

Ingredients

1 tbsp unsalted butter, plus extra for greasing

500g leeks, trimmed, rinsed and cut into 1cm coins

sea salt and freshly ground black pepper

2 tbsp olive oil

1 large egg

200ml single cream

200ml vegetable stock

2 garlic cloves, crushed

100g soft goat’s cheese

20g grated Parmesan cheese

small handful of thyme leaves

1 eating apple

150g ciabatta, torn into bite-sized pieces

30g finely grated Cheddar cheese

 

Method

Preheat the oven to 180C/Gas 4/350F and butter a 30 x 20 x 5cm roasting tray.

Place the leeks in the tray, season generously with salt and pepper and toss with the olive oil.

Dot the butter over the leeks, add a splash of water and cover tightly with foil.  Bake for 30mins, shaking the tray occasionally. 

Meanwhile, stir all the remaining ingredients, except the apple, ciabatta and Cheddar, together in a jug. 

When the leeks are done, peel, quarter and core the apple.

Slice each quarter into the roasting tray. 

Add the ciabatta and toss to combine.

Pour over the cream mixture, and turn the bread to coat.

Sprinkle over the Cheddar and bake for another 30mins until golden.

Serve immediately.

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