Nick Nairn's Roast Sirloin of Beef, Roast Tatties and Yorkshire Pud Recipe

For the beef, heat a frying pan, add a tbsp sunflower oil. Place the joint in and caramelise the outside. Remove and place on a meat tray in the oven at 180C for 20-25 mins. The core temperature should reach 45C on a digital thermometer for medium rare. Or stick in a metal skewer hold for 10 seconds then place on your upper lip. If it’s cold, the beef’s not done; if it’s warm, about 45C (body temp is 38C), it’s perfect. If it’s scalding, it’s overdone! Rest the meat for at least 25 mins. Turn the oven to 200C for your Yorkshires and tatties.

For the tatties, boil for 8 mins. Drain, place back in the pan and sprinkle over the flour. Put the lid on and shake to fluff up the edges and dust with flour. Season and place in a preheated tray of olive or veg oil in the hot oven for 40 mins, turning them after 20.

For the Yorkshire puds, add ½ tbsp sunflower oil to each hole of a muffin tray and heat in the oven. Sieve the flour into a bowl, add salt. Crack the eggs into the middle and mix with an electric mixer. Combine the milk and water and gradually add, mixing all the time until you have a smooth batter. Take the hot muffin tin out of the oven and pour in equal amounts of batter into each hole. Cook at 200C for 20 mins until well risen.

Serve beef, tatties and Yorkshires on hot plates with greens and gravy.