Georgia: I think that Jamie’s first books seem a lifetime ago. So much has happened in food and our lives. I’ve slightly moved on and forgotten some of those recipes, except for this one which we still do regularly. This recipe is low effort, high impact food. It looks great, especially when you cut it open in the middle and yet you can prepare it hours beforehand and have it all ready and it takes just half an hour to do.
Kirstin: And it’s utterly delicious. We’ve made this quite often for Christmas lunch.
Georgia: We have too!
Kirstin: Because it’s so simple and everyone loves it.
Georgia: And I’ve learnt now to lie to the butcher because they never give you enough when you ask for beef for 6.
Kirstin: Our butcher does!
Georgia: Maybe that’s because we’re just greedy! But the other thing I’ve learnt is to cut it in half and then cut the two halves in half and go on from that. And it’s also wonderful because you don’t have to measure anything.
Kirstin: You didn’t tie it up as Jamie says in the recipe.
Georgia: No, I never have. My prosciutto seems to stick onto the beef without any string. I usually make more gravy than he says.
Kirstin: Yes, the wine evaporates quickly in the pan, doesn’t it?
Georgia: And it’s so yummy on roasties!
Kirstin: Those roasties were wonderful, Georgia.
Georgia: Do you know, I don’t think we would be where we are now, without Jamie and his handful of this and that.
Kirstin: I totally know what you mean!