Beef joint with Brussels sprouts & butternut squash with sage & onion

Preparation

Created by influencer Melissa Thompson, this beef joint with Brussels sprouts and butternut squash with sage and onion is a great recipe to try this season - ideal for gatherings and festive lunches. Serve with two portions of your favourite vegetables.

Beef

1. Crush the rosemary and thyme with garlic, salt and pepper and rub all over the beef. Leave for an hour at room temperature.

2. Preheat the oven to 120°C.

3. Heat oil in a frying pan over a medium-high heat. Scrape as much rub off the beef as possible and brown the beef over in pan.

4. Once browned remove from pan and place in a roasting tin and place in the oven.

5. Cook for 1hr 30 minutes, rest for 20 minutes.

Brussels Sprouts

1. Put a splash of oil into a non-stick frying pan and fry bacon lardons over a medium heat until it starts to colour (about 8 minutes).

2. Add the Brussels Sprouts to the pan, add a splash of water, and fry for another 8 minutes so they still have a crunch, but are cooked through.

3. Put all into a serving bowl and dot spoonfuls of cranberry sauce all over.

Butternut squash with sage and red onion

1. Preheat the oven to 160°C.

2. Add oil and cubed butternut squash to a roasting pan and coat butternut squash with the oil and season with salt and pepper.

3. Bake for 10 minutes, then remove from oven and add the onion and half the sage. Mix everything together so that the butternut squash is covered.

4. Return to the oven and cook for 20 minutes, until squash is cooked through.

5. Add the rest of sage, and mix everything together whilst still piping hot.