 | Make a chunk of short crust pastry ( make enough to cover your meat ) |
 | A nice piece of top rump |
 | Cut off al lthat elastic string they insist on wrapping round it |
 | Roll out your pastry till its big enough |
 | youl need some whole grain mustard and some black pepper and salt |
 | Spread some wholegrain mustard on your pastry |
 | wack the meat on and sprinkle with some salt |
 | And some freshly ground black pepper |
 | All ready to wrap up |
 | Fold the pastry over to cover the meat |
 | Beat up an egg ( poor thing it never did anything to me ) |
 | Pretty up the pastry with some of the left overs |
 | Pop it in the roasting tin |
 | And put it in the oven |
 | Peel some carrots |
 | Rinse them under the tap ( I know you dont nee dto be told that but I do like taking pictures of water ) |
 | Some chopped cabage |
 | Peel some tatties |
 | Quarter them ready to go in the Bing |
 | A glass of wine for the cook |
 | Slicing my home made bread |
 | it wouldnt be complete without a close up of the bread |
 | Make some gravy |
 | Out from the oven with the yorkshire puddings |
 | Onto the carving dish |
 | The finishe article |
