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Beef sirloin with pickled walnuts

Jeremy Lee from Market Kitchen
Jeremy Lee serves up a classic British roast with minted peas, horseradish cream and pickled walnuts

Beef sirloin with pickled walnuts

Method

1. For the beef: remove the joint from the fridge at least 2 hours before cooking.

2. Preheat the oven to 180C/gas 4. Season the beef well with the salt and pepper.

3. Add a little vegetable oil to a roasting tin and heat it on the hob. Add the meat and brown well on the fat side. Transfer to the oven, fat-side down, and cook for 1 hour or until cooked to your liking. Remove from the oven and leave to rest for 30 minutes.

4. For the peas: bring a pan of salted, slightly sweetened water to the boil. Add the peas and simmer until tender, this will take up to 20 minutes. Add the spring onions for the last 5 minutes of cooking time. Drain.

5. Pull the leaves apart from the lettuce, discarding any that are blemished. Shred the lettuce and add to the peas along with the butter. Add the mint just before serving.

6. For the horseradish cream: mix together all the ingredients and chill until ready to serve.

7. Carve the beef and serve with the pickled walnuts, peas and horseradish cream.