British Wagyu Roasting Joint with Honey & Thyme Roasted Carrots, Buttered Green Beans, Roasted New Potatoes, Mature Cheddar Cauliflower Cheese & Yorkshire Puddings
Serves 4
Ingredients
  • 1 x British Wagyu Beef Roasting Joint
  • 400g Carrots
  • 300g Green Beans
  • 750g New Potatoes
  • 1 x Head Cauliflower
  • 3 x Garlic Cloves (Crushed)
  • 2 tbsp Honey
  • 20g Thyme
  • Sea Salt
  • Cracked Black Pepper
Cheese Sauce
  • 50g Unsalted Butter
  • 50g Plain Flour
  • 150g Mature Cheddar Cheese
  • 500ml Milk
  • 1 tsp Mustard
Yorkshire Puddings
  • 2 x Large Eggs
  • 135g Plain Flour
  • 200ml Milk
Method
  1. First, prepare your Yorkshire Puddings, by whisking together the eggs and flour in a large bowl. This may appear very thick and lumpy but keep with it. Then slowly add the milk, whisking well until you have a well incorporated and smooth batter. Transfer to a large jug and then chill for at least half an hour.
  2. Preheat your oven to 180C and add 1 tbsp of vegetable oil to 8 holes of a muffin tin, then heat in the oven for 5 minutes.
  3. Carefully pour the batter into the muffin tin and cook for around 30 minutes until well risen and golden.
  4. Remove from oven and allow to cool on a wire rack.
  5. Cook Wagyu Joint as per pack instructions
  6. While the joint is cooking, prepare the carrots by peeling them and trimming the ends. Cut into chunks and place in a suitably sized roasting tray.
  7. Drizzle with vegetable oil, season with sea salt & cracked black pepper, and add the honey and half the thyme then give everything a good mix.
  8. Next, prepare the new potatoes, by giving them a quick wash, and then placing them in a suitably sized roasting dish.
  9. Drizzle the potatoes with vegetable oil, and add the remaining thyme and crushed garlic cloves, season with sea salt and cracked black pepper then give everything a good mix.
  10. Cook both the carrots and new potatoes in the oven for 40-45 minutes giving a good mix halfway through.
  11. Next, remove the leaves from the cauliflower and cut into florets. Add the florets to a pan of salted boiling water and cook for 4-5 minutes, then drain well.
  12. For the cheese sauce, melt the butter in a suitably sized saucepan and then stir in the flour until a paste is formed. Keep stirring well for 1-2 minutes. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well. Once all the milk has been added, return to the heat and simmer gently for a couple of minutes, before stirring in the mustard and three quarters of the cheese.
  13. Next, add the cooked cauliflower to an oven proof dish, pour the cheese sauce over the top and sprinkle with the remaining cheese
  14. While the joint is resting, add the cauliflower cheese to the oven for 15-20 minutes until golden brown.
  15. Trim the stalk ends off the green beans, whilst bringing a pan of salted water to the boil. Add the green beans and cook for 4-5 minutes, leaving a slight bite. Drain the beans, then add back to the pan with a knob of butter and stir to coat. The residual heat will help to melt the butter.
  16. Reheat the Yorkshire puddings in the oven for 4-5 minutes until crisp.
  17. Serve with lashings of your favourite gravy.

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