Fay Ripley’s midweek mini roast

It can be difficult to get inspired about what to cook midweek, so we’ve got a suggestion for you: the midweek mini roast.

Cooked in the oven in under 50 minutes, celebrity Mum and author Fay Ripley’s beef or lamb mini roast is a healthy, nutritious meal and can be adapted to suit any taste.

Rosemary-Roast-Beef-with-Balsamic-and-Cranberry-Glaze(1)

“As a working mum of two I understand how busy it is during the week,” Fay says. “The midweek mini roast offers a perfect solution. You can choose the different sides that fit your family’s taste and it’s so easy to cook, meaning that when it’s in the oven you have time for the other weekly activities or a precious few minutes for yourself!”

Watch our online video to see just how easy it is!

Beef Mini Roast with a Smoked Paprika Rub and Jewel Rice

Serves 2-3

Preparation time: 5 minutes

Cooking time: 40-50 minutes (for medium)

Ingredients:

1 x 400-450g/14oz-1lb lean beef mini roast

5ml/1tsp oil

A little salt

Freshly milled black pepper

2.5ml/1Ž2tsp smoked paprika powder

For the Jewel Rice:

200g plain rice of your choice

100g/4oz frozen peas

Small bunch fresh mint

To serve:

Fresh cucumber and yogurt relish

Method:

Preheat the oven to Gas mark 5, 190°C, 375°F.
Place the joint in a small roasting rack lined with foil and make several slits over the surface. Add the oil and season with a little salt and pepper.
Sprinkle over the smoked paprika and rub generously over the joint. Roast for 40-50 minutes.
Meanwhile, cook the rice and the peas separately according to the packet instructions. Drain and stir together.
Remove the joint from the oven, cover with foil and leave to rest for 5-10 minutes.
Lightly chop the mint and stir through the rice.
Remove any meat bands or butcher’s string from the joint, carve and serve with the vegetable rice and the relish.

 

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