Sunday Roast with Honey Berry Wine

By Wendy Barrie

Honeyberry is the fruit of the Siberian Honeysuckle, Scotland’s latest soft fruit offering and grown in Tayside. Bright and bursting with juice with a long dry finish, it works perfectly with the beef – both for the glaze and for an accompanying glass of wine.

Ingredients:

750g Hardiesmill salmon cut of Native Aberdeen Angus 1 bottle Cairn O’Mohr Honey Berry Wine 4 juniper berries, coarsely crushed Scrunch of Blackthorn sea salt Milled black pepper 2 medium potatoes per person (Cara potatoes from Skea Organics pictured) 100g butter 300mls double cream 2 medium courgettes Supernature rapeseed oil

Method:

• Pre-heat oven 150°C. • Butter an ovenware dish sufficiently large for the beef and place joint within. Pour over a generous glass of wine, season and add juniper. Place in heated oven. • Meanwhile peel potatoes and par boil for 10 minutes on a rolling boil. Drain and when sufficiently cool to handle, slice thickly.

Layer in a buttered dish with knobs of butter, seasoning, then pour over cream. • Open roast for 30 minutes then baste with the wine and return to oven for a further 20 minutes. • Place the potatoes in the oven to cook alongside the beef. • Allow the beef to rest, covered with foil for a minimum of 10 minutes before serving, while sautéing the courgettes. Meanwhile, also turn up heat in oven to finish off the potatoes.

Served with dauphinoise potatoes & sautéed courgettes.

Scottish Thistle Award Regional Ambassador (2018/19) for Central, Tayside & Fife, Wendy Barrie www.wendybarrie.co.uk is a highly respected campaigner for local sustainable food, popular cookery show presenter and food writer. Founder & Director of award-winning www.scottishfoodguide.scot & www.scottishcheesetrail.com Wendy is Leader in Scotland for Slow Food Ark of Taste & Member of Slow Food Cooks Alliance.