An absolutely divine culotte, ovenroasted or grilled with homemade chips, tomato salad and bearnaise. You can buy the bearnaise ready made, or make your own following our recipe. Just click the little chef's hat in the ingredient list!

Directions

1. Preheat your oven to 185 degrees convection. Wash the spuds thoroughly and cut them into thick chips. Unless they're very dirty, you won't need to peel them. Pop the chips in a bowl, rinse thoroughly with water and drain. If you have the time, fill the bowl again with clean water, so it fully covers the spuds, and let sit for about 30 minutes - this gets rid of a good bit of the starch, and makes your chips extra soft and yummy on the inside. This step isn't necessary though!

2. Drain the potatoes and rinse them one more time with clean water. Dry the spuds thoroughly in a clean dish towel. Pop them on a baking tray with baking parchment and cover them in a good dash of olive oil and all purpose seasoning.

3. Score the fatty side of the roast. Season with salt and pepper and sear with a bit of olive oil in a pan, or give it a couple minutes on the grill, until the culotte is brown on all sides. This keeps the roast juicy when cooked.

4. Put the tray of chips in the oven - don't forget to turn them halfway through. Pop the roast in the oven at the same time, in a tray with a bit of water at the bottom, or throw it on the grill on indirect heat if the weather permits. Cook the roast for 45-60 minutes per kilo, and let it rest for 10-15 minutes uncovered on a cutting board when cooked. The best thing to do is use a meat thermometer - when the roast is 56-58 degrees in the centre, it's cooked medium. But remember to take it out of the oven a bit early, as it keeps cooking while it rests. So if you take it out when it's 52-54 degrees, it'll end up being 56-58 degrees. Isn't that clever!

5. If the chips aren't ready when you've taken out the roast, then crank up the oven to 225 degrees covection and give them a final blitz. Rinse tomatoes and slice tomatoes and mozzarella. Layer on a tray, season with salt and pepper and drizzle with some olive oil and balsamic vinegar. Cook the bearnaise following directions on the packet, or following our recipe by clicking the little chefs' hat in the ingredients. Slice the culotte from the smaller end and turn it around when you reach the middle, so you're always cutting across the fibres. And dinner is served - enjoy!