- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 banana shallot, finely chopped
- 150ml red wine
- 300g beef stock (we used bouillon)
- 1 large baguette
- ½ -1 tbsp Dijon mustard
- 100g cold roast beef
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- ½ small pack parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp capers, finely chopped
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- handful spinach, to serve
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Heat oven to 180C/160C fan/ gas 4. Pour the oil into a small saucepan over a medium heat, add the shallot with a pinch of salt and cook, stirring frequently, for 5 mins until softened and beginning to caramelise.
Tip in the wine, cook for a couple of mins until reduced by half, then pour in the stock. Leave to bubble for 15-20 mins until you have a thick gravy.
Put the baguette in the oven for 5 mins to warm up and crisp, then cut in half lengthways. Spread one half with mustard and top with the roast beef.
Add the parsley, capers and butter to the gravy, stirring until the butter has melted. Season to taste, then spoon the gravy over the other half of the baguette, scattering over some spinach leaves. Halve, divide between two plates, then eat straight away, with more gravy on the side.