News November 2019

Roast rib of beef, roast garlic and parsley purée, bone marrow and chorizo sauce

One of our most popular Autumn/Winter 2018 main dishes featured recently in the Interschools Advertiser – Roast rib of beef, roast garlic & parsley purée, bone marrow & chorizo sauce.

The article gave readers the opportunity to try their hands at making the dish themselves. And now here is the recipe for YOU to try at home – enjoy!


For the beef
Use the best quality British beef you can get your hands on. Ask for thick cuts, season with Maldon sea salt 1 hour before cooking and leave to sit at room temperature. Then, once the purée (see below), has cooled, cook in a chargrill pan to your liking and leave to rest for at least 5 minutes.

Parsley and garlic purée
1 bulb of garlic
1 bunch of flat leaf parsley (50g)
1 tsp crushed black peppercorns
1 large white onion
50g butter and 50g vegetable oil

Peel and chop the whole bulb of garlic into thin slices and finely dice the onion.

Place the oil and garlic into a pan and cook until golden brown, then add the butter and onion.

Cook over a low heat until the onion is soft. Then add the parsley and keep cooking until the parsley has wilted.

Blend until smooth, adding salt and pepper to taste. Allow to cool before serving.

Bone marrow and chorizo sauce
250g thick beef jus/finishing sauce
30g chopped chorizo
30g chopped bone marrow
½ tsp thyme leaves
1 tablespoon parsley
1 tablespoon chopped tarragon
1 tablespoon chopped shallot

Just before you serve; bring the jus to a boil, remove from the heat and then stir in all of the ingredients. Serve immediately.

To serve
Serve with your choice of potato, a chargrilled spring onion and some fresh watercress.

More information
To find out more about our sublime seasonal menus, and our talented Development Chef who designs them, check out our Setting Trends for Autumn Winter article. Alternatively you can discuss our menus and your next event further with our fantastic team of event experts on 020 7733 3151 or at