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1. Introduction

Meet private Chef: Matt Manning. Receive his top-tips on preparing a refined take on the Sunday Roast, combining flavourful seasonings and textured vegetables for delicious results.  

2. Beef fillet and smoked parsnip purée prep - Part 1

Chop, soften and strain your parsnips before turning your attention to caramelising and glazing endives. Receive top-tips on a sous-vide seasoning. 

3. Beef fillet and smoked parsnip purée prep - Part 2

Get a braising recipe for your ox-tail while learning a smoking technique that will leave your parsnips infused with the aromas of hickory wood chips. 

4. Beef fillet and smoked parsnip purée prep - Part 3

Before assembling a hearty plate-up learn to create a glaze sauce to dress before finishing the final cook for a tender beef fillet.