Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle for the potatoes.

Remove the beef joint from your fridge to come up to room temperature. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven. Peel and chop the potatoes into 3cm chunks.

Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 5-6 mins or until the edges are soft.

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Peel and grate the garlic (or use a garlic press). 

When the potatoes are ready, drain in a colander and sprinkle over the flour (see pantry for amount).

Shake to fluff them up, then carefully add them to the hot baking tray, gently turning in the oil. 

Season with the dried rosemary, salt and pepper, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, pop the breadcrumbs into a small bowl. Add the olive oil for the crumb (see pantry for amount), season with salt and pepper, then mix to combine.

Transfer the beef to a baking tray. Drizzle with olive oil and season generously with salt and pepper. Spread the mustard over the top of the beef and spoon the breadcrumbs on top. Press down with a spoon. IMPORTANT: Wash your hands and equipment after handling raw meat.

Add the carrots to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use another tray if needed.

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.

While everything's in the oven, wipe out the (now empty) potato pan. Pour the water for the jus (see pantry for amount) into the pan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. Set aside.

While the jus thickens, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. 

Add the spring greens and water for the greens (see pantry for amount) to the bacon. Cover with a tight-fitting lid and cook until wilted, 5-6 mins. 

Add the garlic and cook for 1 min more. Season with salt and pepper.

When the beef is ready, transfer it to a board to rest, wrapped loosely in foil, for at least 5 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside. 

While the beef rests, drizzle the honey over the carrots and return to the oven to roast for a further 5 mins. 

When everything's ready, reheat the red wine jus if needed. Thinly slice the beef and share between your plates. 

Serve the roast potatoes, honey glazed carrots and bacon spring greens alongside. 

Drizzle over the red wine jus to finish.

Enjoy!