Serves

8

Ingredients

1.8kg rump stuffed with herbs (Apolónia butcher) • 500g Vitacress baby • new potatoes • 20ml extra virgin olive oil • 200g spring onion • 2 garlic cloves • 5g ground black pepper • 1 pinch sea salt • 300g mushrooms • 1 bunch of thyme • 200ml red wine • 1 bunch of parsley • 200g plum vine tomatoes • 1 pack of Crops frozen blueberries • 50g sugar

Method

Heat the oven to 160ºC • Peel the spring onions, clean the baby new potatoes without peeling and clean the mushrooms • Drizzle a dash of olive oil in a frying pan and cook the surface of the meat on all sides except the top, as this has the marinade and could burn easily • Remove the meat and keep for later • Refresh the frying pan with the red wine and put to one side • Bring a little water to boil and blanche the spring onions for a few seconds • Remove and cool • Sautee the potatoes in the remaining oil, adding the mushrooms, garlic, thyme and spring onions, seasoning with salt and pepper • Place the meat in a roasting tin, and surround with the vegetables • Douse with the saved red wine and cook for 30 to 40 minutes depending on how you like your meat cooked • Ideally you should not serve this meat well done • Serve with the tomatoes sautéed with chopped parsley and place on the potatoes • Accompany with a blueberry compote, obtained from the cooking the berries with the sugar for 20 to 25 minutes over a low heat