Oliver - Jamiess friday night feast

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SERVES 6, WITH LEFTOVERS | TOTAL TIME 6 HOURS 20 MINUTES

This supercharged roast dinner will send your taste buds out of control. Ive enlisted the force of science in order to get the Yorkshire puddings bang-on. Its a precise method, but the beauty is its guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.

4 large eggs

150g plain flour

175ml whole milk

50g beef dripping

2kg beef bones, with bone marrow

2 large leeks

2 red onions

2 heaped tablespoons plain flour

100ml red wine

100ml port

2kg whole dry-aged sirloin of beef

olive oil

40g black peppercorns

3 sprigs of fresh rosemary

Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).

Preheat the oven to 180C/350F/gas 4. For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown. Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half. Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot. Simmer gently for a further 2 hours, or until you reach your desired consistency. Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.

When youre ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240C/475F/gas 9). Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil. In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef. Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven. Immediately reduce the temperature to 180C/350F/gas 4 and roast for 50 minutes this will give you medium-rare (cook for a little longer, if you prefer) then remove to a board. Cover and rest for 30 minutes.

Turn the oven up to 220C/425F/gas 7. Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot. Quickly but carefully pour the batter into the wells each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.

Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.

SERVES 8 | TOTAL TIME 1 HOUR 30 MINUTES

Cook the lamb until its gnarly and almost burnt-looking, but still blushing inside its the contrast thats the thing of beauty. Hugged in a flatbread, topped with super-fresh sunshine salad, humble chips and a dollop of yoghurt fantastic!

1.4kg lamb shoulder, bone out

2 cloves of garlic

3 lemons

1 heaped tablespoon dried oregano, ideally the flowering kind

100g feta cheese

150g natural yoghurt

teaspoon smoked paprika

1.6kg Maris Piper potatoes

1 teaspoon dried oregano, ideally the flowering kind

olive oil

350g self-raising flour, plus extra for dusting

350g natural yoghurt

1 red onion

1 large ripe tomato

1 cucumber

a white cabbage (400g)

1 tablespoon white wine vinegar

extra virgin olive oil

Preheat the oven to 200C/400F/gas 6. Score a criss-cross pattern into any fat on the lamb, then cut it into 2cm-thick slices. Peel the garlic and finely grate over with the zest of 1 lemon, then squeeze over its juice. Sprinkle over the oregano and a big pinch of sea salt and black pepper, rub all over, then cover and marinate in the fridge for 30 minutes.

For the chips, scrub the potatoes and slice into 1.5cm-thick chips, then parboil in a pan of boiling salted water for 6 to 8 minutes. Drain in a colander, leave to steam dry for 2 minutes, then lightly shake the colander to chuff up the chip edges. Divide between two baking trays, and season from a height with salt, pepper and the dried oregano. Drizzle each tray with 2 tablespoons of olive oil and toss to coat. Roast in a single layer for 35 to 40 minutes, or until golden and crisp, turning halfway.