How to build a grazing board roast

The recipe

Serves 4-6

Takes 50 mins

Ingredients:
2 x 500g Tesco Finest British Rump Joint with Cornish Sea Salt & Cracked Pepper
4½ tbsp sunflower oil
500g parsnips, peeled and cut into quarters or eighths, lengthways
500g carrots, peeled and cut into quarters or eighths, lengthways
40g finely grated Parmesan
40g plain flour
10g fresh thyme, leaves stripped from stalks, plus extra sprigs to garnish
800g bag frozen roast potatoes

To serve:
200g Tenderstem broccoli, stalks trimmed
10g butter
10g fresh parsley, leaves roughly chopped
Tesco Finest peppercorn sauce, to serve
horseradish sauce, to serve
mustard, to serve

Method:
1. Preheat the oven to gas 8, 230°C, 210°C fan. Remove the rump joint from the fridge 30 mins before you start cooking it.

2. After 30 mins, pat the beef dry and place in a roasting tin. Drizzle over ½ tbsp oil and roast for 35-40 mins for medium-rare. If the meat looks like it’s starting to catch, cover with foil and continue to roast.

3. Meanwhile, boil the parsnips and carrots in a large pan of salted water for 6 mins until just softened at the edges. Drain into a colander and briefly steam dry. Combine the Parmesan and flour in a large bowl and season lightly. Strip the leaves from half the thyme stalks and add to the bowl. Toss in the parsnips and carrots and coat in the mixture.

4. Heat the oil in a large baking tray and add the carrots and parsnips. Spread out in an even layer and roast for 30-35 mins, turning halfway, until golden and crisp.

5. In another baking tray, add the frozen roast potatoes and cook to pack instructions.

6. Steam the Tenderstem broccoli for 3-4 mins until just tender. Toss in the butter and parsley; season to taste.

7. Once the meat is cooked, set aside to rest for 10 mins. Keep the vegetables warm.

8. Carve the meat into ½-cm-thick slices and fan out down the centre of the board. Arrange the potatoes, carrots, parsnips and broccoli around the beef in groups. Pop the sauces in small bowls and nestle among the roast. Serve immediately with horseradish sauce and mustard.