ROAST OF THE MONTH
PHOTOGRAPH MIKE ENGLISH
"Most people associate a roast dinner with roast potatoes, but there are so many potential accompaniments to meat that it seems a shame to limit yourself to spuds every time. This is a simple yet wonderful dish for spring – the stuffing and parma ham help to keep the tenderloin moist, while the creamed butter beans make a gorgeous alternative side dish. But the best thing is that the whole dish takes less than an hour from start to finish." LOTTIE COVELL, DEPUTY FOOD EDITOR