Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Spread the Dijon mustard all over the beef joint, then sprinkle with the oregano to coat all over. Season with a good pinch of sea salt and some ground black pepper.
2. Pile the sliced onion in the centre of a roasting tin and sit the beef joint on top. Add 4 tablespoons water to the roasting tin and roast for 1 hour.
3. Remove the beef joint from the roasting tin; set aside on a board to rest, covered in foil.
4. Add the kale to the roasting tin, drizzle with the oil and toss together with any juices and the onions in the tin. Roast for 8-10 minutes until cooked and crispy at the edges.
5. Slice the beef; serve with the crispy kale and smashed tomatoes.
   Tip

   Serve with...smashed tomatoes
   Serves 4-6
   Vegetarian, vegan, gluten-free, dairy-free 
   
   1 large onion, roughly chopped
   450g plum vine tomatoes such as Taste the Difference Sundream, halved
   2 garlic cloves, finely chopped
   1 tbsp sugar (any kind)
   2 tbsp red wine vinegar
   2 tbsp olive oil
   3 bay leaves
   
   1. Preheat the oven to 180°C, fan 160°C, gas 4. Scatter the onion in a small roasting tin. Add the tomatoes, cut-side up, and scatter the garlic and sugar all over. Season, then drizzle with the vinegar and olive oil. Tuck the bay leaves in among the tomatoes. Roast for 40-50 minutes until starting to collapse.
   
   2.  Remove the bay leaves, then use a fork to mash together the tomatoes, onions and pan juices to make a rough sauce. Spoon into a bowl; keep warm until ready to serve.