• 20g flaked almonds, toasted
• 300g green beans, topped and tailed
• 50g Parmesan or pecorino, grated
• 50g breadcrumbs
• 150g white cheddar, grated
• 800g potatoes, parboiled and sliced
• u00bc tsp ground black pepper
• u00bd tsp salt
• 2 bay leaves
• Pinch of nutmeg
• 1 onion, peeled and sliced
• 2 garlic cloves, crushed
• 500ml double cream
• 500ml double cream
• 300ml milk
• 20g butter
• 1 tsp ground allspice
• 1.5kg topside of beef
• 1-2 tbsp olive oil

1. Preheat the oven to 240 ̊C/220 ̊C fan/gas mark 9.
2. Rub the olive all over the beef, season with the salt and pepper and allspice, rub the spices into the beef. Transfer to a roasting tray and place in the oven. Reduce the heat to preheat the oven to 200°C/180°C fan/gas mark 6 and cook for one hour for medium beef, cook for 50-55 minutes for medium-rare and cook for one hour and 15 minutes for well-done.
3. While the beef is roasting, make the gratin. Grease an oven-proof dish with some of the butter and set aside. Add the milk, cream, butter, garlic, onion, nutmeg, bay leaves and a pinch of salt and pepper to a medium-sized pot over medium heat and bring to a simmer for five minutes so the flavours infuse the milk, and the onion softens.
4. To the oven-proof dish, add one-third of the sliced potatoes in an even layer. Add one-third of the infused milk to cover, then a sprinkle of the grated cheddar. Repeat this step with another two layers of the potatoes, milk, and cheese, until they are all used. Mix the breadcrumbs and parmesan together and scatter over the top in an even layer. Bake for 25 minutes or until the top has started to brown and the sauce is bubbling.
5. Remove the roast beef from the oven, transfer to a board and cover in tin foil and a tea towel to rest for 15 minutes before carving.
6. For the green beans, bring a medium sized pot of salted water to the boil, add the beans and cook for 3-4 minutes until they’re just cooked, and still have a little bite. Drain the beans and add them back to the empty pot with a little butter and a pinch of salt and pepper, stir to melt the butter and coat the beans. Top with the toasted flaked almonds and serve with slices of the roast beef and gratin.