Serves 4
I like to cook a sirloin of beef on the bone because it imparts flavour to both the beef and the gravy, and keeps the joint moist and succulent. If you are concerned about carving, then ask the butcher to chine the joint for you. This recipe will give you perfect pink roast beef, so if you prefer it well done you will need to increase the cooking time accordingly.

1.5-2kg sirloin of beef on the bone
Freshly ground salt and pepper
1 glass red wine
1 bay leaf
2 sprigs thyme
4 red onions, peeled

1 Season the fat of the joint with salt and the meat with pepper, and place on a trivet in a roasting pan.

2 Pour the wine under the joint and add the bay leaf and thyme.

3 Preheat the oven to 220C/Gas 8 while the joint is coming to room temperature (this stops the meat from shrinking during the initial cooking time).

4 Parboil the red onions for 5 minutes
and add to the roasting pan. Reserve the cooking water.

5 Place the pan in the oven and cook for 15 minutes, then lower the temperature to 180C/Gas 4 and cook for a further 50-60 minutes without opening the door.

6 Remove the pan from the oven and transfer the joint and onions to a warm serving platter.

7 Heat the oven to 200C/Gas 6 for the Yorkshire pudding and then make the gravy.

8 Place the roasting pan on a high heat and add the cooking water from the onions. Bring to the boil and simmer for 10 minutes. Skim any excess fat and transfer to a gravy boat.

Yorkshire Puddings
Makes 8 muffin-sized puddings
250g plain flour
2 eggs
125ml milk
125ml water
Pinch of salt
Olive oil

1 Place all the ingredients apart from the oil in the food processor and process for 1 minute. Allow to stand for 1-2 hours in the processor bowl.

2 Preheat the oven to 200C/Gas 6.

3 Place a little oil in the base of the muffin tins, then place in the oven for 4-5 minutes to heat.

4 Give the batter a quick whiz in the processor and then transfer to a jug. Pour into the muffin tins and return to the oven. Bake for 20-30 minutes or until well-risen and golden-brown.

5 Bang the tins on a chopping board to loosen and arrange around the joint.

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