Annie Bell's Mustard-roast Beef with A Big Garden Salad

Preheat the oven to 150C/130C fan/gas 2. Heat the oil in a large frying pan with a heatproof handle over a high heat.

Season and sear the joint on all sides and the ends for 30-60 seconds each until golden (it needs to be well-coloured as you’re roasting at a low temperature).

Brush the beef all over with the mustard, then transfer the frying pan to the oven for 50 minutes for rare beef, as in the picture, or longer if you prefer. Remove and leave it to rest for 15-20 minutes (remember, the pan handle may still be hot. Carve the beef and serve with a big garden salad.

For the salad: Make a dressing by whizzing together 8 tbsp rapeseed oil, 2 tbsp cider vinegar, 11&#8260,,,2 tsp grainy mustard, 1 tsp runny honey, the leaves from mint and some sea salt.

Trim asparagus spears and have ready 100g shelled fresh or frozen peas. Cook these separately in pans of salted boiling water for 3-4 minutes until just tender, then drain in a sieve, run under the cold tap and set aside to cool.

Arrange lamb’s lettuce and baby ruby chard or spinach on a large platter and mix in the asparagus and the peas. Scatter over a small punnet of cress. Serve with the dressing to spoon over.