The Hitlist: The best recipes to make your mum this Mother's Day
Method Preheat the oven to 220c. Grind the peppercorns in a mortar and pestle and finely chop the thyme. Mix the peppercorns, mustard, rapeseed oil and thyme together in a bowl, season with sea salt. Put the roast in a tin and spread the peppercorn mix over the top. Peel and quarter the onions and arrange around the meat, then roast in the oven for 20 minutes. Meanwhile, dissolve the stock cube in the boiling water. Take the roast out of the oven, remove the onions and keep to one side. Turn down the heat to 170C. Pour the stock around the roast and cover the beef loosely with some ...
Source: heraldscotland.com