Instructions: Mix together the marinade ingredients then pour over the beef, cover and marinate overnight in a refrigerator.

Place the beef on a rack over a roasting tin in a preheated oven at 180 C, 350 F, gas mark 4 for 2 hours. (For a well-done joint increase the cooking time by 15 minutes, for a rare joint reduce by 15 minutes.) Reserve the marinade.

About 20 minutes before the end of the cooking time boil the potatoes. When cooked, drain and return to the pan. Toss the potatoes in the coriander butter. Keep warm.

Remove the beef and stand in a warm place. For the sauce, place the marinade in a pan and reduce by half. Add 150ml ( 1/4 pt) water together with the cornflour blended with a little cold water. Heat gently, stirring until the sauce thickens slightly.

Heat the oil in a wok until hot, add the peppers and stir-fry for 3-4 minutes. Season to taste. Slice the beef, drizzle a little sauce over the top, and serve with the potatoes and peppers.

NOTES : A modern version of Roast Beef, flavoured with ginger and served with coriander new potatoes and stir-fried peppers.

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