Instructions: Preheat oven to 220c/42 f/as 7 (not fan).

1 Generously brush half a mini muffin tray with the oil. Season and place on the top shelf of the oven. Heat 1 tbsp oil in a small skillet.

2 Season the beef and rub in the mustard powder. Brown the beef for a minute or so, and place on the middle shelf of the oven for 10 minutes.

3 Sift the flour into a bowl with a pinch of salt. Make a well in the centre and break in the egg. Add 2-3 tbsp milk and whisk until smooth. Add the remaining milk.

4 Remove the muffin tin from the oven and divide the batter between the six moulds. Bake for 10-12 minutes until well risen and golden brown.

5 Roughly shred the cabbage into 1cm/ 1/2" wide strips. Heat the olive oil in a large saute pan. Thinly slice the garlic clove.

6 Stir fry the garlic, cabbage and caraway seeds over a high heat for a minute. Stir in the red wine vinegar, season, cover and cook gently for 3-4 minutes until tender, adding a splash of water if necessary.

7 For the Gravy: Pour the wine into a pan and boil. Add the thyme, jelly and vinegar and bubble rapidly for a couple of minutes, stirring until dissolved.

8 Remove the beef from the oven and leave to rest for a few minutes.

Finely chop the mint and stir into the cabbage. Season to taste.

9 Carve the beef into thin slices and arrange on serving plates.

Serve with the minted cabbage, Yorkshire puddings, red wine gravy and a spoonful of the horseradish sauce.

10 Variation: Cut the beef into two pieces and brown off as before.

Place a piece in each of two 5" Yorkshire pudding moulds and pour over t e batter. Bake for 15-20 minutes until well risen and golden, and serve with the minted cabbage and gravy.

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