Jamie Oliver shows how to make perfectly sized Yorkshire puddings

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Jamie Oliver is a British chef who often shares his recipes with fans on his website. One of his most popular recipes is roast beef, best served with vegetables, roast potatoes, and gravy.

Entitled “perfect roast beef”, Jamie Oliver described his recipe as “a simple way to roast topside of beef to ensure it’s super succulent, every time”.

The beef serves six people and cooks in an hours and five minutes, plus resting time.

Jamie added that the recipe is “not too tricky”.

The recipe was first published in the chef’s cookbook, Jamie’s Ministry of Food.


Topside of beef (1.5kg)

Two medium onions

Two carrots

Two sticks celery

One bulb of garlic

One bunch of mixed fresh herbs, such as thyme, rosemary, bay, sage

Olive oil

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Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.

Preheat the oven to 240°C/475°F/gas mark number nine.

Wash and roughly chop the vegetables – there’s no need to peel them.

Break the garlic bulb into cloves, leaving them unpeeled.

Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.

Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat.

Place the beef on top of the vegetables.

Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas mark number six and cook for an hour for medium beef.

If you prefer it medium-rare, take it out five to 10 minutes earlier.

For well done, leave it in for another 10 to 15 minutes.

If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.

Baste the beef halfway through cooking and if the vegetables look dry, add a splash of water to the tray to stop them from burning.

When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so.

Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

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