British Beef the finest or meats and especially when it's been roasted to perfection I followed Jamie's recipe which came out fabulously. I served my beef with Hugh Fearnley-Whittingstall's very own perfect mash minus the nutmeg, I'm not a fan of nutmeg and some lovely chantenay carrots and steamed broccoli.
A couple of tips, use a potato ricer for lump free mash, serve with horseradish and finally a great bottle of red.
No comments:
Post a Comment