COOKING SPREE The morning after we got back from Oman and not cooking for what seemed like ages, I just had to have a bit of a spree. I went to Waitrose and got a joint of topside for just over £3.00 on special offer. I thought to buy a 100 grm packet of quality cooked meat would give me a fraction of the amount of this small joint. Then I saw a joint of lamb for a similar price on special offer, so I bought that too. The minced pork and minced beef were not on offer but good value for money, so that too went in the basket with other essentials. I roasted the topside for sandwiches, made spicy moroccan lamb with dates and a large pan of Antonio Carluccio’s bolognaise ragu, followed by wholemeal date and walnut scones which Louise and I ate as they were warm out of the oven. As it happened we were supposed to be going out for dinner tonight but it was cancelled at the last minute so we had the roast beef with sweet potato mash and steamed broccoli in a olive oil and white wine vinegar dressing.
Slow Roast Topside
- Topside of beef
- Put in small casserole dish with a sprinkle of water, olive oil, ground sea salt & black pepper. Cover tightly with foil and slow roast in top oven. It will be so tender and delicious when cooked slowly like this.
- Total time: 2-3 hours
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