Step 1

Preheat the oven to 180C/350F.

Step 2

Drizzle the oil over the beef and season with the salt and pepper transfer to a roasting tin and place in oven (uncovered) for 1 hour and 15 minutes (for medium) or 1 hour and 30 minutes (for well done). Baste once, halfway through cooking.

Step 3

Prepare the yorkshire pudding mixture. Place the flour in a jug and make a well in the centre. Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit. Add in the milk and whisk again until combined. It’s fine if it’s a little bit lumpy.

Step 4

Place the jug in the fridge to chill (for at least 30 minutes).

Step 5

Add the lard/duck fat for the roast potatoes to a roasting tin.

Step 6

Add ½ tsp of beef dripping/lard to 8 holes of a 12-hole metal bun tin for the Yorkshire puddings.

Step 7

Peel the potatoes and chop into chunky pieces a little bigger than a ping pong ball (approx 2 inches/5cm across). Peel the carrots, chop the cauliflower into florets and grate the cheese for the cauliflower cheese.

Step 8

Place the potatoes in a pan and cover with cold water. Place on the hob on a high heat and bring to the boil, then turn down the heat and simmer for 8-9 minutes - until softened at the edges.

Step 9

Meanwhile, place the potato roasting tin in the top of the oven (move the beef down) to heat the fat for 10 minutes.

Step 10

Drain the potatoes in a colander (save the potato water for the gravy) and give them a good shake to really roughen up the edges. Don't worry if a few break apart and they look overly fluffy. The more fluffy they are, the better they'll absorb the fat and the crispier they'll be. Put to one side.

Step 11

Bring a pan of water to the boil and place the cauliflower in a steam basket over the top. Place a lid on the pan (or you can place the cauliflower directly in the boiling water if you don't have a steam basket).

Step 12

Turn the water down to a simmer and simmer for 5 minutes until the cauliflower is tender but not soggy. Drain the cauliflower.

Step 13

Open the oven and place the drained potatoes in the roasting tin, turn them in the fat. Place in oven for 25 minutes.

Step 14

By now, the beef should be almost ready (and it will need to rest while you prepare the rest of the meal). As soon as it’s done, take the beef out oven and turn the heat of the oven up to 220C/425F.

Step 15

Transfer the beef to a board, cover with foil and a couple of tea towels – this will allow the meat to rest and keep warm for 30-40 minutes.

Step 16

Now it’s time to assemble the cauliflower cheese. Pour 2 tbsp of the cream in a baking dish and sprinkle on 2 tbsp of the grated cheese. Add half of the cauliflower, then top with half of the remaining cream and quarter of the remaining cheese. Sprinkle on half of the salt and pepper.

Step 17

Top with the remaining cauliflower, then pour on the remaining cream. Sprinkle on the rest of the cheese, salt and pepper. Put to one side.

Step 18

Bring a pan of water to the boil for steaming the carrots and broccoli (if boiling the veg rather than steaming, add the carrots to the water now, whilst it’s cold. Make sure the water covers the carrots with about an inch of water to spare, so you can syphon off some of it for the gravy).

Step 19

Turn over the roast potatoes in the oven and move to a lower shelf. Cook for a further 20-25 minutes, until golden.

Step 20

Add the Yorkshire pudding tin to the top of oven. Heat for 5 minutes until oil is very hot.

Step 21

Put the carrots in the steam basket and place a lid on. Steam for 20 minutes

Step 22

Remove the Yorkshire pudding mixture from the fridge. Season with the salt and pepper and whisk together. Open the oven and pour the Yorkshire pudding mixture evenly into the Yorkshire puddings holes with the fat in. Place the cauliflower cheese in the top of the oven too. Close oven door. Cook the Yorkshire puddings and cauliflower cheese for 20 minutes – until golden.

Step 23

Prepare a cornstarch slurry for the gravy by mixing the cornflour/cornstarch with the cold water in a small jug.

Step 24

Put broccoli on to steam or boil for 8-10 minutes – until tender.

Step 25

Now it’s time to make the gravy. Place the meat roasting tray on the hob (make sure it’s hob proof) and start to heat. Sprinkle on the crumbled stock cubes. Add the reserved water from boiling the potatoes (approx. 2-3 cups/480ml-720ml) and stir, whilst heating on a high heat until bubbling. Scrape up any bits from the pan and mix in. This is where the meaty flavour comes from.

Step 26

Top up with more water from the vegetable steam pan (carefully) if more gravy is needed. Once bubbling, slowly add the cornstarch slurry, a splash at a time, whilst stirring with the whisk, until the gravy is the desired consistency. Stir in a little gravy browning if you’d like the gravy to be darker. Leave on a very low heat to keep warm.

Step 27

Transfer the meat from the board to a warm serving plate – ready for carving at the table. If there are any meat juices on the board, you can add these to the gravy.

Step 28

Drain the carrots and broccoli. Place in a serving bowl and top with butter and a sprinkle of white pepper for the carrots, and butter with salt and pepper for the broccoli.

Step 29

Remove the Yorkshire puddings and roasted potatoes from the oven and transfer to serving dishes. Remove cauliflower cheese from the oven.

Step 30

Carefully pour the gravy into a gravy jug.

Step 31

Time to serve!