3 sprigs rosemary, leaves picked and finely chopped
3tbsp wholegrain mustard
6tbsp rapeseed oil
2 tbsp sunflower oil
1 onion, quartered
1 bulb garlic, halved
750g (1 1/2lb) parsnips
2kg (4lb) British Beef topside roasting joint
1.5kg (3 1/2lb) Elfe potatoes, peeled
3 tbsp runny honey
325g (7oz) broccoli, cut into small florets
25g (1oz) butter, softened
zest and juice of 1/2 lemon
One hour before you're ready to cook, remove beef from the fridge. Heat oven to gas mark 9, 240°C, fan 220°C. Mix together the rosemary, mustard, 3 tbsp oil and seasoning. Arrange the onion, garlic and parsnips in a large roasting tray. Toss half the mustard mix through the veg, sit the beef on top. Rub over the remaining mustard mix and roast for 15 mins.
Meanwhile bring a pan of salted water to the boil. Add the potatoes, cover and simmer for 5 mins. Drain well, return to the pan and shake to fluff them up. Pour the remaining oil into a roasting tin and heat in the oven. Spoon the potatoes into the hot fat, coating well, then season.
Reduce oven to gas mark 5, 190°C, fan 170°C. Continue to roast for 1 hr 10 mins, turning the vegetables once or twice. Add the potatoes to the oven on the shelf below the beef 30 mins before the end of the cooking time making sure to turn them a couple of times. About 15 mins before the end of the cooking time drizzle the honey over the beef and parsnips. This is for medium beef, adjust the cooking time if you prefer it rare or well done.
Remove the beef from the tray, cover and rest for 30 mins. Return the vegetables and potatoes to the oven to crisp them up. Steam the broccoli for 3-5 mins, or until tender. Mash together the butter, lemon zest and juice, and season before tossing through the hot broccoli. Heat the gravy.
Slice the beef and serve with the parsnips, potatoes, broccoli and gravy.