1. Preheat the oven to 200°C. Heat the oil in a saucepan. 2. Cover a large baking tray with coarse salt, place the potatoes on top of the salt and roast for 45–60 minutes, or until soft. 3. While the ...

Add the potato and madumbi and fry until slightly browned, then add the stock and simmer until the flavours have infused and the mixture thickens slightly. Place a pan over a medium to high heat and, ...

To finish the horseradish potatoes, transfer them to a mixing bowl. Stir in the shallots, soured cream and creamed horseradish and season, to taste, with salt and freshly ground black pepper.

Carve the beef into thick pieces. Pour some of the sauce into six deep plates. Place the beef on top and garnish with fresh parsley and serve with creamed potatoes and green beans.