Roasted British beef topside with a bourguignon garnish

Cut the potatoes in half

Crush the garlic

Chop the parsley

Quarter the mushrooms

Thinly slice the radish

1. Season the beef and transfer to a pan over a medium heat, seal all over ensuring you also colour the meat - transfer to an oven at 180oC andcook until a core temperature of 55oC has been reached - remove from the oven, cover and allow to rest for at least 30mins.

2. Add the potatoes to a hot roasting tray with oil, season and toss in the thyme, rosemary and smashed garlic - roast at 180oC for 30mins or untilcrisp and golden.

3. In a bowl whisk together the cream and horseradish, once slightly whipped whisk in a pinch of the chopped parsley - refrigerate until required.

4. Now make your bourguignon garnish - In a pan fry the lardons until crisp, add in the mushrooms, carrots and onions and caramelise slightly -deglaze with the red wine sauce and bring to a simmer - keep warm until serving.

5. In a bowl mix together the onion pickles, radish and watercress and gently dress in the lemon oil.

6. Warm the yorkshire pudding and transfer to a suitable board.

7. Carve the beef and present on the board alongside the watercress salad and the roast potatoes.

8. Spoon the bourguignon garnish into the yorkshire pudding and garnish the dish with chopped parsley and crispy onions.

9. Finish with the whipped horseradish cream.