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Roast rump cap with spiced butter and parmentier potatoes
Fruit and vegetables
2 tbsp chopped fresh flatleaf
parsley
1 tsp chopped fresh
thyme
1 tbsp snipped fresh
chives
1
shallot
, peeled and finely chopped
1
garlic
clove, crushed
pinch dried red
chilli
flakes
3
potatoes
, peeled and diced into 1cm/½in cubes
3 fresh
rosemary
sprigs, chopped
3
garlic
cloves, crushed
2 tbsp chopped fresh flatleaf
parsley
3
garlic
cloves, peeled and smashed
4 fresh
thyme
sprigs
Tins, packets and jars
2 tsp
Dijon mustard
½ tsp
Worcestershire sauce
Cooking ingredients
1 tsp
paprika
3 tbsp olive
oil
salt and freshly ground
black pepper
1
bay leaf
salt and freshly ground
black pepper
2 tbsp
olive oil
Dairy, eggs and chilled
150g/5½oz unsalted
butter
50g/1¾oz unsalted
butter
Meat, fish and poultry
1 rump cap of
beef
(approx 1kg/2lb 4oz)
Other
40g/1½ oz unsalted butter
50ml/2fl oz
Madeira
1 hispi cabbage, cut in half
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