Preheat your oven to 240°C/220°C fan/gas mark 9.

Remove the beef joint from your fridge to allow it come up to room temperature.

Transfer the beef to a deep-sided baking tray. Squeeze over the Dijon mustard and massage evenly over the beef. IMPORTANT: Wash your hands and equipment after handling raw meat.

Roast on the middle shelf of your oven for 20-25/30-35 mins (400g/600g) for medium. Add an extra 5 mins if you like your beef more well done.

Rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside.

Lay a rasher of bacon on a chopping board. Place a cocktail sausage on top and roll it up. Repeat with the other sausages and rashers. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the sausages onto a baking tray and bake on the top shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Pour the water for the jus (see pantry for amount) into a medium saucepan, bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. TIP: Add a splash of water if it gets a little too thick for your liking or simmer for longer if you prefer a thicker sauce.

Serve your red wine jus in a jug.