Sunday dinner here in the UK is a pretty big thing. It’s traditional. Living in the US for so many years I realised that Americans don’t have that same kind of tradition, and certainly not the same kind of food. Here, it’s usually a joint of beef: topside, silverside, brisket, etc.,

I’ve never cooked one. I’ve done a lot of cooking in the past year or so, but I’ve never delved into beef joints.

Tomorrow is going to be different: I bought a 2lb joint of topside and I’m going to cook it with all the trimming, roast ‘tates, roast parsnips, carrots, yorkshire puds. Sounds delicious doesn’t it? I’ll write and update with all the juicy details (and pics).