I absolutely love a roast, but they don’t just have to be something you eat on a Sunday. Mini Roasts are a brilliant way to get nutritious meat into your diet mid week, and they’re quick and easy to prepare. I like whipping up a mini roast for Kieran and I as they’re the perfect size for two people.
I’m very conscious about buying quality meat, and always look out for the quality mark like the Red Tractor logo. Mini Roasts are also brilliant as they are very versatile and can be used for lots of different recipes – not just your traditional roast with trimmings!
Find out more about beef, lamb and Red Tractor beef on their website.
Preheat the oven to 220ºC.
Rub the Beef Mini Roast with a big pinch of salt, pepper and the melted butter. Place the thyme and rosemary on top and place on a roasting tray.
Place in the oven and turn down the heat to 180ºC and cook for 40 minutes, then remove and wrap in foil and rest for 15 minutes.
While this is cooking steam the parsnips and squash for 15 minutes until tender.
Heat 1 tbsp of oil in a small pan, add one sage leaf in at a time, frying for 5 seconds each side, repeat with the rest and leave them to one side. Once the parsnips and squash are cooked through, blend together with the olive oil, mustard and a big pinch of salt and pepper. Once smooth, place back in the pot and keep warm.
Steam the broccoli for 3 minutes until al dente. Then in a pan heat the butter and capers for 1 minute then add the broccoli and a pinch of salt, sauté for 2 minutes.
Slice the Beef Mini Roast and plate with the mash with crispy sage on top and broccoli. Serve hot.