7. Thai style roast beef


3 red chillies, seeds removed, chopped
4 large garlic cloves, chopped
1 piece of fresh root ginger (3cm), chopped
2 tbsp Fish Sauce, (nam pla)
1 tsp brown sugar
1 lime, juice
2 tbsp light Soy sauce
2 tbsp Mirin
2 tbsp groundnut oil
2 tbsp basil leaves, torn
2 tbsp coriander leaves, chopped

For the beef:
500g topside of beef
0.5 tsp Salt
0.5 tsp coarsely ground peppercorns

For the coriander salsa verde:
1 bunch Coriander
1 bunch Mint
1 bunch Basil
1 tbsp best extra-virgin olive oil
0.5 lime, juice
1 tsp brown sugar
1 piece of fresh root ginger (2cm)


1. Place all the marinade ingredients in a blender and process until smooth.

2. Rub the beef with salt and pepper before pouring over the marinade. Put the beef and the marinade in an air-tight plastic bag and leave overnight in a cool place.

3. Preheat the oven to 200C/gas 6. Remove the beef from its bag and place in a roasting tin. Spoon over a couple of tablespoons of the marinade.

4. Roast the beef for 30 minutes, longer if you prefer the meat well-cooked. Spoon over the juices once or twice during cooking.

5. While the beef is roasting, make the salsa. Tip all the salsa ingredients into a blender and process until smooth. Taste for seasoning and serve at room temperature with the hot roast beef.