Preparation time: 5 minutes
Cooking time: 40-50 minutes (for medium)
1 x 400-450g/14oz-1lb lean beef mini roast
A little salt
Freshly milled black pepper
2.5ml/1Ž2tsp smoked paprika powder
For the Jewel Rice:
200g plain rice of your choice
100g/4oz frozen peas
Small bunch fresh mint
Fresh cucumber and yogurt relish
Preheat the oven to Gas mark 5, 190°C, 375°F. Place the joint in a small roasting rack lined with foil and make several slits over the surface. Add the oil and season with a little salt and pepper.
Sprinkle over the smoked paprika and rub generously over the joint. Roast for 40-50 minutes.
Meanwhile, cook the rice and the peas separately according to the packet instructions. Drain and stir together.
Remove the joint from the oven, cover with foil and leave to rest for 5-10 minutes.
Lightly chop the mint and stir through the rice.
Remove any meat bands or butcher’s string from the joint, carve and serve with the vegetable rice and the relish.
If preferred opt for vegetables that your family enjoy.
Watch Fay Ripley make her recipe here: