Sunday Roast

Method

1. Make the Yorkshire batter first so it can rest: whisk 30 g of plain flour with a good pinch of salt, break in 1 small egg and whisk to a paste, then loosen with 40 ml of whole milk until smooth and the consistency of single cream. Cover and leave at room temperature for at least 30 minutes. Heat the oven to 220C.
2. Peel 150 g of Maris Pipers and cut into two or three even chunks. Put them in cold salted water, bring to the boil and simmer 8 minutes until the edges soften, then drain well and shake them in the dry pan to roughen the surfaces — that fluff is what crisps.
3. Put 2 tsp of the beef dripping in a small roasting tin and heat it in the oven for 5 minutes until shimmering. Add the potatoes, turn them in the fat, season with salt and roast for 40-45 minutes at 220C, turning once at the halfway point, until deep golden and crisp all over.
4. Pat 170 g of beef dry and season all over with salt and pepper. Sear it in a dry heavy ovenproof pan over high heat for 2 minutes a side, including the fat edge, until well browned, then transfer the pan to the oven for 15 minutes for medium-rare (an internal temperature of 52-54C). Lift the beef onto a warm plate, cover loosely with foil and rest 10 minutes; keep the pan and its juices for the gravy.