Beef Roasting Joint with Stuffing

Meanwhile, peel and slice the potatoes into ½ cm thick rounds.
Peel and grate the garlic (or use a garlic press).

Place a pot over medium-high heat with a drizzle of oil.
Once hot, fry the garlic for 1 min. Add 125ml water, stock and creme fraiche.
Carefully add the potatoes to the sauce. Season with ¼ tsp salt and ¼ tsp pepper.
Bring to the boil, cover and lower heat to medium.
Simmer until potatoes are parboiled, stirring regularly, 15-20 mins.

Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots next to the roasting beef. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Pop back in the oven, 20-25 mins. Add the flaked almonds in the last 5 mins to toast. 

Once roasted toss the carrots and almonds carefully with honey.

Carefully transfer the parboiled potatoes and auce to an appropriately-sized oven dish. Scatter over the Italian hard cheese
Pop into the top shelf of the oven and bake until the sauce is bubbling and the potatoes are cooked through, 15-20 mins.

TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.

While everything is roasting, pick the thyme leaves and roughly chop (discard the stalks).

Place a pan over medium-high heat with a knob of butter. Add the thyme leaves and fry for 1 min.
Remove the pan from the heat and add breadcrumbs, demi-glace (1 tbsp at a time) and salt to taste. Season with pepper and mix well.