Preheat oven to 180c and put potatoes unpeeled on tray with rock salt, cook until completely tender all the way through (approx 90minutes)
Place pan over medium heat and add bacon while pan is still cold. Allow to cool, then mix with minced pork, breadcrumbs and season with salt/pepper
On a flat surface place 1 topside steak at a time, then place a reasonable amount of filling in the middle. Roll each topside steak up with filling in the middle.
Now take some of your soaked caul fat and cut a piece that will fit around the parcels, with a small amount of overlap. Neatly wrap all parcels in caul fat, then secure each parcel with a small piece of butcher twine.
To cook, heat the dripping in a cooking pot over a medium, heat and brown the shallots face side down until dark brown/lightly charred. Remove from pan and then brown off the beef olives. Once done add shallots and baby carrots, then add the beef stock, wine, thyme and bay leaf.
Cook gently, either on the hob or in the oven (preheated to 170c), for 21/2-3 hours until tender.
For mash, once potatoes have finished cooking remove from oven and allow to cook enough that you can handle them. Cut them in half and scoop out all the flesh with a spoon. Either mash potato or pass through a food mill into a pot.
Place pot over low - medium heat and begin adding butter one cube at a time. Once all butter (it may slightly split but that's ok) is incorporated add just enough cream to bring it together and make it velvety smooth. Season with salt and white pepper.
Finish beef olives with chopped parsley and serve over mash with plenty of sauce.
Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! He's created a flavour-packed dish using just a few ingredients, highlighting our Rump Steak. Cashews are caramelised in butter, aleppo pepper and smoked paprika and poured generously over the top of the blushing pink rump.
In celebration of launching the delicious dips of Tom Sarafian, we've asked him to share some of his favourite recipes for cooking a summer barby! Today, he's shared his recipe for Charcoal chicken, which is marinated in saffron, cinnamon, ginger and black pepper.
This recipe is so simple, quick and healthy. It is comprised of ingredients from the “Blue Zones” being Sardinia and Ikaria where people live the longest! This is partly because of the polyphenol anti-oxidant and anti-inflammatory foods they eat.