Okay Parents, its our break too. In our house, we can’t get through a weekend without an epic roast dinner…it simply doesn’t feel like Sunday without one. But, this Bank Holiday, I think a change is in order – a rest for all is required. This recipe is designed to feed big appetites, tantalise the taste buds and leave them wanting more, whilst not employing every pan in the drawer to deliver it to the table. This is a little bit of prep up front and a big bang of flavour, fibre and vitamins thrown in without any whingeing when it gets to the table. Everyone happy and plates cleared, whatever the age.

The vegetable bit is a good excuse to clear up any spare carrots, courgettes or onions lurking in the salad drawer. Cut and chop cauliflower, broccoli, carrots….whatever you have to hand in what quantities you judge to feed the family. Toss the lot in seasoned Carotino or coconut oil, throw in some crushed cloves of garlic and pop into the oven for about an hour in a 350dg/Gas 6 oven until coloured and cooked though. I added some chilli flakes to this batch.

Bank Holiday BBQ Beef (Feeds 5-6)

1 x 2kg aged Silverside beef joint (bigger if you want leftovers)

Make a rub from the following:

2 x tsp sea salt

2 x tbsp wholegrain mustard

1 tbsp soft brown sugar

1 x tbsp black peppercorns

4 fat cloves garlic, crushed

2 tbsp coriander seeds

2 x tsp smoked paprika

Veg: Any combination of carrots, parsnips, courgettes, red onions, red peppers (deseeded), leek, aubergine, tomatoes, whatever,  in a quantity to suit your needs. Feel free to add some herbs, maybe some fresh thyme leaves or a couple of bay leaves for aroma.

Carbs: You can accompany this with some small roasted new potatoes, a couple of bags of microwave spelt/Beluga lentils or some Basmati rice.

Take all the rub ingredients into a pestle and mortar and pound into a paste.

Take the joint from the fridge, cover with the flavoursome rub and leave to come up to room temperature for about an hour at least.

Meanwhile, get busy lighting the BBQ – we have a traditional Weber which the husband is in charge of driving.  You will be more familiar with your own device but generally speaking, sear the outer edges of the meat over a high heat and take into an indirect heat source and let it roast for an hour or so, turning every 15 minutes or so. Resist temptation to pull the burnt edges off as you go – it’ll only spoil the surprise at the end!  **If the urge takes you when the weather is poor, throw the meat into an oven as high as it will go for 15 minutes and reduce the temperature to 350dg/Gas 4 for the remainder of the hour. This should give you a medium rare finish.

Prep your veg and toss in olive, coconut or Carotino oil, season and pop in the oven for an hour until soft and brown at the edges.

If you are making roasties, pop these into a separate oven on a high heat at the same time. Try not to put them in with the vegetables as all the steam will stop the lot from browning and they will all steam rather than roast.

When the meat is cooked through and looking a glorious, glossy brown, cover and leave to rest for half an hour as you are setting the table, opening wine, and making demands that they wash their hands.

Carve the meat on a wooden board and leave at the table with the veg and roast potatoes for them to dive in and polish off the lot. We have a few pots of creamed horseradish, mustards, etc., to add to individual taste.

Happy Easter everyone, peace and happiness to you all xx