SHOPPING LIST: Cooking Skills: Beef and Steak 1, Chapter 4 (Roast Beef)

Topside or silverside, a sirloin or rib joint, plain flour, eggs with the British Lion mark, milk, sunflower or rapeseed oil or beef dripping, butter, English mustard powder, an onion, low-salt beef stock, flaked sea salt, black pepper, a roasting tin, a 12-hole bun tin, a carving knife and fork, foil, and a probe thermometer.

A roast topside (4 to 6 portions)
[ ] 1 kg topside or silverside joint, tied
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 1 tsp English mustard powder
[ ] 1 tsp flaked sea salt
[ ] 1 pinch black pepper
[ ] 1 onion, thickly sliced

A rib or sirloin joint (6 to 8 portions)
[ ] 1.5 kg boneless sirloin or rib joint
[ ] 2 tsp flaked sea salt
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 1 tsp black pepper
[ ] 1 tbsp plain flour
[ ] 30 g butter

Yorkshire puddings (12)
[ ] 100 g plain flour
[ ] 3 Lion-marked eggs
[ ] 150 ml milk
[ ] 1 pinch salt
[ ] 4 tbsp sunflower or rapeseed oil, or beef dripping
[ ] 12-hole bun or muffin tin

Gravy from the tin (6 portions)
[ ] 1 tin roasting tin with the beef juices and fat
[ ] 1 tbsp plain flour
[ ] 400 ml beef stock (low-salt), hot
[ ] 100 ml water from boiled vegetables (optional)
[ ] 1 tsp mustard or redcurrant jelly (optional)

For the experiments
[ ] Two small extra joints (about 500 g each)
[ ] A wire rack