Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the beef joint from your fridge to allow it come up to room temperature. Remove the butter from your fridge and leave to one side to soften.

Trim the carrots (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Chop the potatoes into 2cm chunks (peel first if you prefer).

Drizzle a little oil evenly into 2 holes of a non-stick muffin tin per person and pop onto the middle shelf of your oven to heat.

Once the butter has softened slightly, pop half into a small bowl and add the dried rosemary. Reserve the remaining butter for the carrots. 

Use a fork to mash the rosemary into the butter. Season with salt and pepper.

Transfer the beef to a large baking tray and season with salt and pepper. Spread the rosemary butter all over the beef. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast the potatoes on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

Meanwhile, in a large bowl, combine the plain flour, egg, milk and salt (see pantry for all three amounts). Whisk until you have a smooth, thick batter. Pour the batter into a jug.

Now, remove the muffin tin from the oven - be careful, the oil will be hot! Carefully and evenly pour the Yorkshire pudding batter into the muffin tin holes which have the oil in. 

Slide the beef onto the middle shelf of your oven and roast for 20-25/30-35 mins (400g/600g) for medium. Add an extra 5 mins if you like your beef more well done. IMPORTANT: The beef is safe to eat when browned on the outside.

Place the muffin tin onto the bottom shelf and bake until the Yorkshire puddings are puffed up and golden, 20-25 mins. Add an extra 5 mins if you like your Yorkshires more crispy. 

Meanwhile, melt the reserved butter in a medium frying pan on medium heat. Add the carrots, sugar and water for the carrots (see pantry for both amounts). Bring to the boil. Cover with a lid or foil, then lower the heat and simmer for 10-12 mins.

In the meantime, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat. Stir in the red wine jus paste, then reduce the heat to medium-high.

Allow the sauce to bubble and thicken, stirring occasionally, 7-8 mins. 

Once the carrots are ready, remove the lid and cook until the liquid has evaporated and the carrots are glazed, 3-4 mins. Stir in the honey, season with salt and pepper and remove from the hob. Cover to keep warm. 

Meanwhile, bring a large saucepan of water with 0.5 tsp salt to the boil for the greens.

A few mins before the potatoes are ready, sprinkle over the Parmigiano Reggiano and roast for the last few mins.

Once the beef is ready, remove from the oven and rest on a clean board, wrapped loosely in foil, for at least 5 mins.

When the water is boiling, add the greens and cook until just tender, 3-4 mins. Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.

Slice the beef and share it out between your plates. Serve the roast potatoes, Yorkshire puddings, buttery carrots and green veg alongside. 

Sprinkle the almonds over the carrots and pour the red wine jus over everything (reheat if needed). Serve the mustard on the side.