But that doesn't mean it can't be improved to make the most out of my roast.

My main course is the delicious stuffed roast rib of beef complete with tangy horseradish, Yorkshire puddings, that is the rib eye.

We've had that in the fridge, not wrapped, so it's sort of almost air dries and it intensifies the flavor roast so much quicker and there's less water in the beef for me.

The only downside to perfect roast dinner is the fight about who washes up afterwards.

So meg and I are going to avoid that by cooking everything in one roasting tin, starting with the spinach and mushroom stuffing little bit of salt and pepper please.

Good girl, some over your left shoulder, left shoulder, thank you in with the garlic and the mushrooms, toss the pan, you push down and pull back down and push back off.

You go take your time, push it down and then flip back Good, that's it, push down.

Nice, that was lovely and again, nice.

I'm gonna drop well done, well done, well done, right to sort of make a little well touch of butter in the middle.

Now we're going to start putting the spinach in the middle, please.

You can push that down.

Spinach is cold, you're not gonna burn yourself.

Be confident in the pan, toss it and you'll see it wilting and disintegrating away.

Who would have thought all that spinach could fit in this pan because it's a very delicate leaf.

It sort of cooks so quickly put this all on your board now and then.

I just want you to go and give that a nice chop.

Then when you're confident with one hand, I wanted to pick up the other night, the other hand chop it nicely good.

Now outside and come in gently.

Good.

Regroup and take your time.

Yes.

Mm Right.

I love that smell.

What is that clementine clementine?

That's right.

So you get your little time stalks and you pour down, you sort of strip lemon thyme in.

Now, tarragon taste brilliant with beef.

Fantastic with chicken and fish, roughly chop the tarragon and I sprinkling of fresh breadcrumbs so the breadcrumbs almost sort of bring the stuffing together.

Next we're gonna get an egg yolk now with the beef.

This is the exciting part, slice with the bone and then come inside and go two thirds of the way down.

Hold that open for daddy salt and pepper and then look, we pack our stuff in there.

This amazing.

It's incredible.

Now just gently hold that there like that.

Okay, yeah, I'll see you tomorrow.

What tying string around the rib will keep it all together during roasting.

Not too tight if you tie it too tightly.

What happens if something will come out?

That's right, that's ready for roasting.

But I'm going to protect it and sit it on a tribute tribute, basically.

It's almost like a sort of little little bed, little bed.

That's right.

If you want to enjoy these delicious roast vegetables at their best, make sure you remove them from the hot oven after 35 minutes and reheat before serving with your beef.

Now a little mix for the top, a couple of teaspoons of mustard powder in salt, a couple of tablespoons of olive oil, mix that in, Pour my mustard powder over the beef so this forms a really nice glaze my one pot roast dinner goes into a hot oven 15 minutes at 230°, then down 270° for another two hours.

Beautiful.

For a delicious twist on traditional Yorkshire puts, I'm gonna lace mine with fresh horseradish.

Start with plain white flour in a bowl and cracking the eggs, adding only half of your milk at this stage.

Makes it much easier to whisk all the lumps out and if like me, you like your puddings a little lighter and crispier, add a dribble of cold water and add salt to season when you're happy.

Your batter is lump free.

Whisk in the remaining milk, peel and grate horseradish and add a handful to the mix.

We can leave the batter to rest while we get the meat from the oven.

That is beautiful and this is where you really need to let it rest.

How long would I like to rest the meat for at least 20 minutes.

Just the right amount of time for us to whack up the oven and to get our Yorkshire puddings in.

I love using the rich dripping, but best of all it's a healthier option.

to get the fluffiest Yorkshire's your tray and fat must be piping hot for best results.

Take your jug of batter to the oven and pour the mixture in there.

It takes just 15 minutes for our Yorkshire puds to puff themselves up and turn a delicious golden brown, lift that up, place that onto the board.

Plastics parents, you can see why we kept them in half.

They've got all that flavor one.

Beautiful big slice for daddy, fun for Maggie and then on the side it's stuffing stuffing bit, that's the best to die for now.

Fantastic!

Yorkshire are amazing, aren't they?

Beautiful.

That's for you, my darling, I met one that's for me.

Beautiful roast beef with a twist wow with the younger kids out at friends.

It's down to just me, Tana and Megan to get stuck in.

That is a rib eye fit for a king wow is cooked beautifully.

Thank you.

Thank you, explain to me what's in the stuffing, the stuffing, has mushrooms, Lemon thyme tarragon and spinach.

Favorite partner, what you enjoy.

I really enjoy doing the stuffing.