Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

I’m cooking a joint of beef for a Sunday roast. However, I’m not sure which to buy and how to cook it?

Jack Michaels, Silverdale

When buying beef it really does depend on budget. Top end of the budget would be fillet and sirloin, mid-range would be topside, lower end would be silverside or brisket. Buy what you are comfortable buying for the price. Buying a nice piece of topside, about 1.5kg, would probably be your best bet. Pre-heat oven to 240C and make sure the beef is removed from the fridge about 30 minutes before you start cooking. Roughly chop 2 onions, 2 carrots, 2 sticks of celery and lay in bottom of roasting dish. Add a bulb of chopped garlic and some fresh thyme. Drizzle with olive oil, place your beef on top of the vegetables, drizzle more olive oil on the beef and season with salt and pepper. Once the beef is in the oven, turn the oven down to 200C and cook for approximately 70 minutes. Half way through, baste the beef and add a touch of water if the vegetables are starting to burn. When cooked, remove from the oven and allow to rest for about 20 minutes before you start carving. Serve with roast potatoes, Yorkie puddings, vegetables, plenty of gravy and some horseradish sauce.