A simple, comforting Sunday roast.

Ingredients:

• 1 beef roasting joint

• 5 potatoes, cubed

• 5 large carrots, sliced or cut into sticks

• 2 onions, chopped roughly

• Olive oil or fat

• Salt & pepper

• Rosemary

• Thyme

• Optional: gravy, horseradish or mustard

Method:

Rub the beef with oil, salt, pepper and herbs. Place in a roasting tin with chopped potatoes, carrots, onions and roast until tender. Part-boil the potatoes, then fluff in oil, salt & pepper before roasting at 200°C for at least 45 minutes. Let the meat rest before carving, then slice and serve with the roast vegetables, roast potatoes and gravy.

Perfect for chilly evenings.

Ingredients:

• Leftover roast beef, cut into chunks or shredded

• 1 onion, diced

• 2 carrots, sliced

• 2–3 potatoes, cubed

• 1–2 garlic cloves, crushed

• 500 ml beef stock (or water + stock cube)

• 1 tbsp tomato paste or a couple of chopped tomatoes (optional)

• Salt & pepper

• Thyme

• Bay leaves

• Oil/butter for frying

Method:

In a large pot, sauté the onion and garlic until soft. Add the carrots and potatoes and cook for a few minutes before stirring in the pieces of beef. Add the beef stock (and tomato paste / chopped tomatoes if adding) and bring to a simmer, season with salt, pepper, thyme and bay leaves. Cover and simmer gently until veg are tender (20–30 minutes).

Serve with crusty bread or boiled rice.

A warming dish to give your leftover beef a whole new flavour.

Ingredients:

• Leftover roast beef, thinly sliced or shredded

• 1 litre beef stock

• 1 pack of ramen noodles

• 1–2 garlic cloves, crushed

• 1 carrot, sliced

• 1 head bok-choy, roughly chopped

• Soy sauce

• Salt & pepper

• Sesame oil

Method:

In a saucepan, bring the stock and garlic to a gentle simmer. Add the sliced beef, carrots, and bok-choy, simmer for a couple of minutes until the veg are tender. Cook the noodles separately, until soft. Drain the noodles, and divide between bowls, and ladle over the hot beef broth mixture. Season with soy sauce, sesame oil, salt and pepper.

Optional: Top with diced spring onions, a boiled egg and chilli flakes.

A quick, cheesy midweek treat.

Ingredients:

• Leftover roast beef, shredded or thinly sliced

• 4 tortillas

• 100–150g grated cheese

• 1 small onion, thinly sliced

• 1 tsp butter or oil for frying

• Optional toppings: salsa, sour cream

Method:

Lightly fry the onion until soft in a frying pan over medium heat. Remove onions and set aside. Lay a tortilla in the pan, sprinkle half the cheese on one half of the tortilla, then top with shredded beef and the cooked onion. Sprinkle a little extra cheese on top, fold the tortilla over. Cook until golden and crispy on one side, then carefully flip to cook the other side until crispy. Cut into wedges and serve with salsa and sour cream.

The perfect winter warmer.

Ingredients:

• Leftover roast beef, thinly sliced

• Bread loaf, sliced

• 1 onion, thinly sliced

• 250–300ml beef broth or leftover roasting juice

• 150g cheese

• butter or oil for toasting

Method:

Heat the beef broth and beef slices in a small saucepan until hot. Layer the bread with warm beef, onions and grated cheese. Grill the sandwich for a couple of minutes to melt the cheese and crisp up the bread.

Serve with a small bowl of the hot broth on the side for dipping.

A one pan tasty dinner.

Ingredients:

• Leftover roast beef, shredded or sliced

• Cooked rice

• 1 onion, sliced

• 1–2 garlic cloves, crushed

• 2–3 tbsp soy sauce

• 1 tbsp oil or sesame oil

• 2 peppers sliced

• 2 carrots, thinly sliced

• Salt, pepper

Method:

In a frying pan, heat the oil and sauté onion and garlic until soft. Add the leftover beef and vegetables. Stir-fry gently until vegetables are tender and beef is heated through. Add soy sauce and stir to coat everything evenly. Season to taste with salt & pepper. Serve the beef mixture on top of a bed of rice.

Optional: Serve with a side of fresh salad.

Finish the week with a dinner packed with flavour.

Ingredients:

• Leftover roast beef, shredded

• Tortillas

• 1 small onion, finely chopped

• Taco seasoning or a mix of spices: cumin, paprika, salt, pepper, optional chilli powder

• Optional toppings: shredded lettuce, chopped tomato, grated cheese, salsa, sour cream, chopped coriander, lime wedges

Method:

Warm the shredded beef in a pan. Add a splash of water and season with spices and stir gently until hot. Fill each tortilla with the seasoned beef, then add your chosen toppings, and add a side of rice, beans, or a salad.

• Slice thinly for sandwiches or tacos, shred or chop for stews and stir-fries.

• Use sauces, broths, or spices to drastically change the flavour — from roast dinner to tacos to noodles.

• Don’t throw away the juices or gravy from your roast – they make a great base for gravy and broth.

• Freeze any leftover portions you won’t eat within a few days. This is a great way to stretch the meals without worry of them going off.

And there you have it - one beef roasting joint that can carry you through the whole week with variety, comfort, and great value, all without any waste. Happy cooking!