Cold Spiced Beef

I small joint silverside of beef (4 lbs)

4 tsps whole black peppers
4 tsp juniper berries
2 tsp mixed herbs
2 tsp coarse sea salt
4 tsps whole cloves
2 tsp ground nutmeg
2 tsp ground cinammon

Liquidise /chop finely together herbs and spices into a coarse powder. Roll the beef joint in the mixture and place in a dish and cover with cling film. Cover with a tightly fitting lid. Refrigerate and leave for 2 days. Remove cling film, place on a roasting dish, cover with tin foil and roast in a hot oven for approximately one hour. 400F 200C Gas 6. Serve cold

Tossed Celeriac

Peel and wash 2 heads of celeriac. Cut in to ‘matchstick’ sized chips. Plunge into boiling salted water with slice of lemon for 1 minute. Drain and discard lemon. Allow to cool slightly. Add 1 tsp Dijon mustard and 2 scant tblsp mayonnaise. Season and mix thoroughly. Serve cold.

Rosemary Roasties

Boil potatoes for 5 minutes. Drain and cool slightly. Score each potato with a fork. Place on roasting dish and drizzle avocado oil over each one. Sprinkle with freshly chopped rosemary and bake for approximately 1 hour in a hot oven 375F 190C gas 5 until nicely browned

Green Fruit Salad

3 ripe kiwi fruits
One  small honeydew melon
8 ozs seedless green grapes
2 green skinned eating apples
2 ripe passion fruits

Method

Peel kiwis and slice, skin melon and cut in cubes. Halve grapes. Wash,core and cut apples in to small dice. Sprinkle caster sugar over all fruit and toss together in a bowl. Halve passion fruits, spoon out seeds and juices and add to the fruit salad mixing again. Serve within an hour