Be patriotic. It's St George's

IT'S St George's Day next Wednesday so celebrate England's patron saint with a traditional feast of delicious beef complete with all the trimmings.

Gather friends and family to raise forks on April 23 with a host of beef recipe ideas from the English Beef and Lamb Executive (EBLEX).

Offering a selection of speedy midweek meal options to mark the day - it's also the day Shakespeare was born and died - plus decadent dinner party centrepieces, EBLEX gives perfect recipe solutions to turn even the most hesitant of cooks into a knight for a day.

Try rosemary roast beef with balsamic and cranberry glaze for a traditional touch - it's great for a family gathering of hungry mouths.

Choosing the right cut for your recipe is important and can make a difference to the end result. Ask your butcher or supermarket about the best cuts to buy for your St George's Day feast.

To get into the celebratory mood EBLEX is encouraging shoppers to enter the spirit of things by offering the chance to win a Knight for the Day experience - your local butcher and supermarket will have more information. Not only do winners get the chance to stay in an English castle but shoppers also have the opportunity to take advantage of two-for-the-price of one annual passes to English Heritage properties.

For more information, tips on how to carve a joint and ideas for producing a patriotic menu visit www.celebratewithbeef.co.uk.

Serves: 4-6

Preparation time: 25 minutes

Cooking time:

Rare: 20 minutes per 450g (1lb) plus 20 minutes.

Medium: 25 minutes per 450g (1lb) plus 25 minutes.

Well done: 30 minutes per 450g (1lb) plus 30 minutes.

Ingredients:

1.3kg/3lb lean topside, silverside or sirloin joint of English beef

Salt and freshly milled black pepper

2 large sprigs freshly chopped rosemary

Balsamic and cranberry glaze:

30ml/ 2tbsp balsamic vinegar

45ml/3tbsp cranberry or redcurrant sauce

Gravy:

25g/ 1oz plain flour

600ml/ one pint good, hot beef stock

Method:

Preheat the oven to Gas mark 4-5/ 180-190C/350-375F.

Place the joint on a chopping board and make several slashes over the surface. Season and rub the joint on both sides with the rosemary, pressing into the slits.

Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices.

In a small bowl mix together the balsamic vinegar and cranberry or redcurrant sauce.

During the last 15 minutes of cooking remove the joint from the oven and brush with the glaze. Return to the oven to finish cooking.

Transfer the beef to a large plate or platter, cover with foil and leave to rest for 5-10 minutes.

Meanwhile prepare the gravy; spoon off any excess oil from the tin, leaving about 30ml/2tbsp of any rich juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.

Add the remaining stock, and any meat juices from the platter, adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.

Serve the joint with roast potatoes, the gravy and seasonal vegetables.

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