Relaxed Easter GET-TOGETHER
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Rib of beef
Braised baby gem with minted peas
Lemon roast potatoes
Tenderstem broccoli, leek and cheese tartlets Lemony chocolate profiteroles
RIB OF BEEF
Easter deserves something extra special. We’ve given our rib of beef from The Ginger Pig butcher a pink peppercorn crust.
SERVES 4
✣ 1.5-2kg (3-4lb) rib of beef, trussed (ask your butcher to do this)
✣ 3tbsp wholegrain mustard
✣ 2tbsp pink peppercorns, lightly crushed
✣ 16 shallots, peeled and left whole
✣ A few sprigs each of rosemary and thyme
✣ Olive oil
1 Bring the beef to room temperature, then rub mustard all over the beef (but not the rib bones) and scatter over the crushed peppercorns, ensuring the beef is evenly covered. Wrap the bones in foil to prevent them from burning.
2 Heat the oven to
