The Seasonal Larder: Sunday Roasts, a good book and why we love North Aston Farms
By Emma Collen, Director & Food Addict at The Jericho Kitchen
Last Sunday I decided to treat myself to a proper roast at my local pub. Now that the heatwave had finally decided to let us enjoy eating again, a Sunday roast sounded rather wonderful!
So off I went, book in hand, and asked for a table.
Absolutely not! Apparently I needed to book — and there were already 100 bookings ahead of me!
Well, gloves off. We're back to proper, house-warming, Sunday cooking!
And what better place to start than with the fabulous beef from North Aston Farms?
Their beautiful pasture-fed top rump is just crying out for a slow Sunday afternoon in the kitchen.
Rosemary Roast Top Rump with Salsa Verde, Roasted Beetroot & Bitter Winter Leaves
A gorgeous piece of beef rubbed with olive oil, rosemary, garlic and sea salt, roasted until beautifully pink, rested and sliced thinly.
Serve with a punchy homemade salsa verde of parsley, capers, garlic, Dijon mustard, lemon and olive oil, alongside sweet roasted beetroot and fresh, slightly bitter winter leaves.
Simple, seasonal, absolutely delicious.
And here's the wonderful thing — almost everything you need can be found in the North Aston Honesty Shop. One little shop, filled with real food from people who care about how it's produced.
Pick up a joint for Sunday, perhaps another for the freezer, and make the most of this fabulous local farm.
We talk so much about food security, but sometimes the answer is right on our doorstep. Supporting our local farmers, growers and producers is one of the best ways we can build a stronger, more resilient local food system.
Less reliance on supermarkets, fewer unnecessary choices, and more beautiful ingredients to cook with.
We absolutely love North Aston Farms.
Please support them if you can. Buy their produce, tell your friends, spread the word and help keep wonderful local farms like this thriving.
Good food. Good farming. Good people.
What more could we possibly want?
Emma x
Rosemary Roast Top Rump with Salsa Verde, Roasted Beetroot & Bitter Winter Leaves
Serves 4–5
For the beef
3 tbsp olive oil
3 garlic cloves, lightly crushed
2 sprigs fresh rosemary
Sea salt and freshly ground black pepper
For the salsa verde
1 large handful flat-leaf parsley
1 tbsp capers
1 small garlic clove
1 tsp Dijon mustard
1 tbsp red wine vinegar
4 tbsp extra virgin olive oil
Finely grated zest of ½ lemon
For the beetroot and leaves
500–600g fresh beetroot
2 tbsp olive oil
A few sprigs fresh thyme
100–150g bitter winter leaves, such as chicory, radicchio or rocket
A squeeze of lemon juice
A little Dijon mustard
Extra virgin olive oil
Sea salt and black pepper
Let's cook!
1. Roast the beetroot
Heat the oven to 180°C fan. Scrub the beetroot and cut into wedges. Toss with olive oil, thyme, salt and pepper.
Roast for 35–45 minutes until beautifully tender and slightly caramelised.
2. Prepare the beef
Take the beef out of the fridge about 30 minutes before cooking.
Rub with olive oil, crushed garlic, rosemary, salt and pepper.
Heat a heavy-based frying pan until hot and sear the beef on all sides until nicely browned.
Reduce the oven temperature to 160°C fan and transfer the beef to a roasting tin.
Approximate roasting times for medium-rare beef:
1 kg: 35–50 minutes
1.5 kg: 50–70 minutes
2 kg: 65–90 minutes
These timings are a guide after searing. Use a meat thermometer for accuracy, aiming for a final temperature of approximately 55–57°C after resting. Remove the joint a few degrees earlier, as the temperature will continue to rise.
Rest the beef for at least 20 minutes before carving.
3. Make the salsa verde
Finely chop the parsley, capers and garlic.
Mix with the Dijon mustard, red wine vinegar, olive oil and lemon zest.
Taste and adjust the seasoning. It should be fresh, sharp and wonderfully punchy.
4. Dress the winter leaves
Whisk together a little lemon juice, Dijon mustard and extra virgin olive oil.
Toss through the leaves just before serving.
5. Bring everything together
Carve the rested beef into thin slices, cutting across the grain.
Arrange on a large serving platter with the roasted beetroot and winter leaves.
Spoon over the salsa verde and bring everything to the table.
A proper Sunday roast, made with beautiful local ingredients.
And if there's any beef left over, it's wonderful the following day, sliced thinly with a little leftover salsa verde.
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