Mediterranean stuffed roast beef

Preperation time: 20 mins
Cooking time: 1 hour 20 mins
Serves: 4

Recipe Ingredients

75g white bread;
50g pine kernals;
50g sunblushed tomatoes, roughly chopped;
large handful of parsley, chopped;
zest of 1/2 lemon;
1 tbsp green tapenade;
1 egg, beaten;
1.2kg bonless rib of beef.

Recipe Method

Put the bread in a food processor and whizz until fine breadcrumbs. Put in a bowl along with the pine kernals, tomatoes, parsley, lemon zest, tapenade and egg. Season and mix well.

Put the joint skin-side down on a chopping board. Untie the string, unfold and using a sharp knife cut horizontally into the meat, until almost in half, then open it up, so forms a long strip. Spread stuffing along its length, re-roll the beef and tie with string. Cover and chill for at least 3 hours, or ideally, overnight.

Remove meat from fridge about an hour before cooking. Preheat the oven to gas4, 180c, 350F. Place the meat on a large roasting tin and cook for 1 hour and 20 minutes (for medium, for rare:1 hour, for well done:1 hour 30 mins). Cover with foil and leave to rest for 10 minutes before carving.