Roasted Jersey Beef with Honey-Glazed Root Vegetables

Preheat oven to 160°C (140°C fan/Gas Mark 3).

Rub the Jersey beef joint with 1 tablespoon of olive oil, season generously with salt and pepper, and place in a roasting pan.

Roast the beef for approximately 20 minutes per 500g for medium-rare, adding 10 minutes for medium and 20 minutes for well-done. Use a meat thermometer for best results - aim for 55°C for rare, 60°C for medium-rare, 65°C for medium, and 70°C for well-done. Rest for at least 20 minutes before carving. Increase oven temperature to 200C for the last 15 mins to brown the beef.

While the beef is roasting, prepare the vegetables. In a large mixing bowl, toss the Jersey Royal potatoes, carrots, parsnips, and swede with the remaining 2 tablespoons of olive oil, crushed garlic, thyme sprigs, salt, and pepper.

In a separate small bowl, combine the Jersey honey with 1 tablespoon of water to create a glaze.

About 45 minutes before the beef is due to be finished, add the vegetables to the roasting pan around the beef. Drizzle the honey glaze over the vegetables.

Continue roasting, turning the vegetables occasionally, until they are tender and slightly caramelized.

Once the beef is cooked to your liking, remove it from the oven and let it rest for at least 20 minutes before carving. Cover loosely with foil.

While the beef is resting, remove the vegetables from the roasting pan and keep warm.

To make gravy (optional): Place the roasting pan on the stovetop over medium heat. Deglaze the pan with the beef stock, scraping up any browned bits from the bottom of the pan. Simmer for a few minutes until the gravy thickens slightly. Whisk in a knob of Jersey butter for extra richness.

Carve the Jersey beef and serve with the honey-glazed root vegetables and gravy (if using).