Season 1kg beef roasting joint generously with salt and pepper

Sear beef on all sides in a pan until golden

Mix 2 tbsp honey, 2 tbsp Dijon mustard, 1 tbsp wholegrain mustard, 1 tbsp Worcestershire sauce, 3 minced garlic cloves, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh rosemary, and 1 tsp smoked paprika

Coat beef in half the mixture and save half for cooking

Place beef onto a baking tray and roast at 200°C for 15 minutes

Reduce to 160°C and roast for 15-20 minutes per 500g (around 30 minutes for 1kg)

Brush over more glaze after 15 minutes

Rest beef for 20 minutes before slicing

Peel and chop 500g Maris Piper potatoes

Boil potatoes in water with 1 chicken stock cube and 1 tsp baking powder for 10 minutes until edges soften

Drain and shake potatoes with 1 tbsp flour and salt to rough the edges

Spread onto a hot tray using beef oil from searing

Add 1 sprig fresh rosemary and 3 crushed garlic cloves to the tray

Roast potatoes at 200°C for 1 hour 20 minutes, turning halfway and spraying with olive oil spray

Heat the pan used for beef until very hot

Add 250g halved Brussels sprouts and char deeply

Push sprouts to the side and soften 1 finely diced shallot in the same pan

Add 1 minced garlic clove for one minute

Pour over 150ml single cream and stir in 1 tsp Dijon mustard and 20g grated cheddar

Season with salt and pepper

Top with remaining 5g cheddar

Bake at 200°C for 15 minutes until bubbling and crisp