Serves 2-4

Roast beef and Yorkshire pudding is a wonderful thing, and every so often I get a craving for it, especially when I'm out of town. Unfortunately most pubs are trying to offer the punters a bit of a deal on the Sunday roast and you usually end up with a piece of overcooked topside. The only solution is to smother it with horseradish and shove it down inside the Yorkshire pud. If you manage to get your hands on a decent bit of rib, preferably on the bone, this is a good, clean and simple summery option. Try cooking it on the barbecue, nice and rare, and carve it up with some simple seasonal accompaniments, such as broad beans or a garden salad.

Roast beef and Yorkshire pudding is a wonderful thing, and every so often I get a craving for it, especially when I'm out of town. Unfortunately most pubs are trying to offer the punters a bit of a deal on the Sunday roast and you usually end up with a piece of overcooked topside. The only solution is to smother it with horseradish and shove it down inside the Yorkshire pud. If you manage to get your hands on a decent bit of rib, preferably on the bone, this is a good, clean and simple summery option. Try cooking it on the barbecue, nice and rare, and carve it up with some simple seasonal accompaniments, such as broad beans or a garden salad.

1 rib of beef, on the bone, about 500-600g
Sea salt and freshly ground black pepper
Vegetable oil for brushing

for the salsa verde

20g mint leaves
20g parsley leaves
20g green basil leaves
2tbsp capers, washed
100ml extra virgin olive
1 clove of garlic, peeled and crushed
1tsp dijon mustard
4-6 anchovy fillets (optional)
Salt and freshly ground black pepper

First make the salsa verde, by blending all the ingredients in a liquidiser to a coarse purée and then seasoning. You may need to add a little more olive oil to bind the herbs.

Next pre-heat a barbecue or ribbed griddle plate. Lightly brush your beef with oil and season well. Grill the beef for about 5-6 minutes on each side for rare and another 2-3 on each side for medium-rare. If you are grilling indoors you will need your extractor on full blast. You could finish the meat in a hot oven, although it's the charred exterior of meat cooked on a griddle that really makes it.

Leave the meat to rest for about 5 minutes and carve into 1cm slices and serve with the salsa verde.

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