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A Roast With The Most. Recipe

Ingredients

How to make it

  • Crush the stock cube and mix with a little olive oil to make a runny paste.
  • Rub the paste over whatever meat you've chosen and set aside.
  • Peel the potato, carrots, onion.
  • Strip the fennel and leeks
  • Chop all veg into similar sized chunks - quite large, about 3cms works.
  • Scatter the veg in an ovenproof dish, add a little olive oil and bake in a medium oven for 20 minutes.
  • Add the tomatoes and give it all a stir. If the veg are looking dry, add a little more oil.
  • Then push the veg to one side and add the meat, plus any marinade you have left over.
  • Cook for another 15 - 20 minutes
  • Check that the meat is cooked through and done to your liking.
  • Serve with crusty bread.

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The Cook

Cherrill Pizarra, Spain

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