For the potatoes
* 500g red-skinned potatoes
* 1 lemon
* 4 sprigs of fresh thyme or rosemary
* 1 bulb of garlic
For the Yorkies
* Just under 1 mug of plain flour
* 1 mug of milk
* 1 egg
For the carrots
* 500g small carrots
* 2 sprigs of fresh thyme
* 2 fresh bay leaves
* 1 heaped tablespoon caster sugar
* Knob of butter
For the beef* 8 sprigs each of fresh rosemary, sage and thyme
* 700g fillet of beef
For the watercress
* ½ a red onion
* 2 tablespoons red wine vinegar
* 1 tablespoon golden caster sugar
* 1 x 100g bag of prewashed watercress
For the gravy
* ½ a red onion
* 12 baby button mushrooms
* 1 heaped tablespoon plain flour
* 1 small wineglass of red wine
* 300ml organicchicken stock
For the seasonings
* Olive oil
* Extra virgin olive oil
* Sea salt & black pepper
* Creamed horseradish sauce
* English mustard
* A bottle of red wine
How to make roast beef with baby Yorkies meal
Follow Jamie's step-by-step guide to make this full meal with dessert in just 30 minutes.
To start: Get all your ingredients and equipmentready. Fill and boil the kettle. Turn the oven on to 220ºC/425ºF/gas 7, and place a 12 hole shallow bun tin on the top shelf. Put 1 large saucepan and 2 large frying pans on a medium heat. Put the fine slicer disc attachment into the food processor.
Potatoes:Wash the potatoes, leaving the skins on. Chop into 2cm chunks and throw into one of the large frying pans. Cover with boiling water, seasonwith salt and cover with a lid. Turn the heat right up, and boil for 8minutes, or until just cooked. Fill and reboil the kettle.
Beef: Quickly pick and finely chop the rosemary, sage and thyme leaves. Turn the heat under the empty frying pan up to full whack. Mix the herbs together and spread them around the chopping board with a good pinch of salt & pepper. Cut the fillet in halflengthways, then roll each piece back and forth so they are completely coated in herbs. Add the meat to the hot empty frying pan with a few good lugs of olive oil. You must turn it every minute while you get on with other jobs. Don't forget to seal the ends.
Carrots: Tip the carrots into the saucepan and just cover with boiling water. Add 2 sprigs of thyme, a couple of bay leaves, a good pinch of salt, asplash of olive oil and 1 heaped tablespoon of sugar. Cook with a lid on until tender.
Yorkies: Put the flour, milk and egg into the liquidizer with a pinch of salt. Blitz, then quickly and confidently remove the bun tin from the oven and close the door. In one quick movement, back and forth, drizzle a little olive oil in each compartment, then do the same with the batter until each one is halffull (any remaining batter can be used for pancakes another day). Place in the top of the oven, close the door and do not open for 14 minutes, until golden and risen.
Potatoes: Check that the potatoes are cooked through, then drain and return to the same frying pan. Leave on a high heat and drizzle over some olive oil. Add a pinch of salt & pepper, speed-peel in strips of lemon zest and add 4sprigs of thyme or rosemary. Halve the bulb of garlic widthways, squash each half with the back of a knife and add to the pan. Toss everything together, then roughly squash down with a masher. Toss every 3 minutes or so, until golden and crisp.
Gravy: Reduce the heat under the beef a little. Peel the red onion half. Finely slice in the food processor. Add half the onion to the beef pan with asplash of olive oil, the other half to a salad bowl. Rinse the mushrooms in a colander and slice in the processor, then add to the beef pan. Stir everything around and remember to keep turning the beef regularly for 5 minutes.
Watercress salad: Add 2 tablespoons of red wine vinegar, 1 tablespoon of caster sugar and a good pinch of salt & pepper to the onion bowl. Scrunch with one hand. Add 4...