Roast Beef Sirloin & Truffle Chat Potatoes for Dinner

• Meanwhile, thinly slice fennel into wedges.
• Trim green tops from Dutch carrots, scrub clean and 
halve lengthways.
• Cut chat potatoes into bite-sized chunks.
• Pick thyme leaves.
• Roughly chop roasted almonds. 

• Place fennel and carrots on a second lined 
oven tray. 
• Drizzle with olive oil, sprinkle with thyme leaves, 
season with salt and toss to coat.
• Roast until tender, 15-20 minutes. 

• While the veggies are roasting, boil the kettle. 
• Half-fill a medium saucepan with boiling water, then 
add a generous pinch of salt.
• Cook chat potatoes over high heat, until just tender, 
12-15 minutes.
• Drain and return potatoes to saucepan.
• Add a drizzle of olive oil and truffle oil, season with 
salt and toss to combine.

• Finely chop garlic and parsley.
• Zest lemon to get a good pinch, then slice into 
wedges.
• In a small microwave-safe bowl, microwave garlic 
and olive oil (1/2 tbsp per person) until fragrant,  
30 seconds.
• Add lemon zest, roasted almonds, a good squeeze 
of lemon juice and parsley to the garlic oil. Season 
to taste with salt and pepper.