Make the stuffing

1. Step 2 Melt Ampersand Butter in a wide pan and cook the Smoked Streaky Bacon and crumbled Black Pudding for 5–7 minutes.

1. Step 3 Add onions, garlic, breadcrumbs and herbs and cook for a further 3 minutes.

1. Step 4 Add a splash of water to deglaze the pan.

1. Step 5 Add Apple & Sultana Chutney to the pan and stir to combine.

1. Step 6 Season with pepper to taste.

1. Step 7 Let cool slightly before stuffing.

Prepare and stuff the sirloin

1. Step 9 Lay the butterflied or roll-cut 2kg Sirloin Joint fat side down.

1. Step 10 Season the inside with salt & pepper.

1. Step 11 Spread the stuffing evenly, leaving a 2–3cm border around the edges.

1. Step 12 Roll tightly from the long side into a cylinder.

1. Step 13 Tie firmly with butcher’s string every 3–4cm.(or re-purpose the elastic butchers twine that came on the DukesHill Sirloin joint).

Sear the joint

1. Step 15 Heat Ampersand Butter or oil in a large pan.

1. Step 16 Brown the rolled joint on all sides for 2–3 minutes per side until evenly caramelised.

Roast

1. Step 18 Preheat oven to 180°C (fan 160°C) / Gas 4.

1. Step 19 Place the joint seam-side down in a roasting tin.

1. Step 20 Roast for: 1 hour 20 minutes→ Medium; 1 hour 35 minutes→ Medium-well; 1 hour 50 minutes→ Well done (Add 10 minutes if stuffing mixture was chilled.)

1. Step 21 Internal meat temperature guidance: 60–63°C→ Medium; 68–70°C→ Medium-well

Rest

1. Step 23 Cover loosely with foil and rest for 25–30 minutes before carving.

1. Step 24 Use the pan juices to make a beef gravy.

To serve

1. Step 26 Slice into thick rounds to reveal the rich swirl of black pudding, bacon and caramelised onion. Serve with: Beef Gravy; Goose fat Roast Potatoes; Seasonal Vegetables or Extra Apple & Sultana Chutney