The Queen loves a tipple of Dubonnet – so Food ed Felicity’s used it to make a deliciously different rich gravy to complement our roast horseradish beef.  Try our brand new recipe with roasted Jersey royals.


2 shallots, cut into wedges

5 sprigs rosemary

1kg top rib of beef

2tsp hot horseradish

2tbsp olive oil

For the Dubonnet gravy:

2tbsp plain flour

2tbsp balsamic vinegar

150ml dubonnet

300ml  beef stock

2tbsp tomato puree


1 Heat the oven to 220C, Gas 8. Put the shallots into a roasting tin with 3 sprigs of rosemary. Season the beef generously with salt and ground black pepper and put on top of the shallots.

2 Smother the horseradish over the meat and drizzle with olive oil. Roast for 20 mins.

3 Reduce the oven temperature to 200C, Gas 6 and cook the beef for 50 minutes more. (For medium rare – cook longer if you like it well cooked).

4 Remove the beef from the oven, put onto a board and cover with foil. (It’s fine for this to stand for 20 mins whilst you make the gravy and cook the Yorkshires). Increase the oven temperature to 210C, Gas 7 for Yorkshires.

5 Tip off most of the fat from the roasting tin, leaving about 2tbsp – put on top of a hob and heat. Stir in the flour and cook for a few minutes, to brown.

6 Tip in the vinegar, heat and stir to combine, then pour in the Dubonnet and bubble away for a few mins. Gradually pour in the beef stock and tomato puree, whisking to combine and thicken.

7 Rest a sieve over a large jug, pour in the gravy to strain away the shallots and rosemary.

8 Serve the sliced beef inside the Yorkshire crowns drizzled with gravy.

Per Serving: 290 cals, 10g fat, (3g saturate), 11g carbs

Thyme Yorkshire Crowns

Here’s how to make seriously impressive, super puffy Yorkshires. Use fluted flan tins for ridged sides and pile in the beef for a show-stopper!



6 tsp goose fat

175g plain flour

2 large eggs

300ml milk

1tbsp thyme leaves

6 thyme sprigs

1 Heat the oven to 210C, Gas 7.  Take a couple of non-stick Yorkshire pudding trays or 6 non-stick fluted flan tins on a tray.

2 Put 1tsp goose fat into each tin and heat for 5 mins.

3 Put the flour, eggs, milk and thyme leaves into a processor, add a generous pinch of salt and whiz to combine and make a smooth batter. (You can whisk this all together by hand if you prefer.)

4 Pour the Yorkshire pudding batter into the tins and put a thyme sprig in each one.  Cook for 25 min, without opening the oven door, until the Yorkshires are well risen and puffy.

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