Hereford Beef

Crispy Hereford Roast Beef with Herbs

This simple roast beef recipe uses herbs that you may already have in your cupboard to provide a crispy coating for the beef. The pasta, asparagus and cherry tomato salad provides a wonderful accompaniment for a nice light roast meal.

Serves: 8

Total time (prep and cooking):  2 hours (for 3lb lean beef topside joint)


  • 1.3kg/3lb lean beef topside joint
  • 30ml/2tbsp dried mixed herbs
  • 10ml/2tsp fennel seeds, crushed
  • 10ml/2tsp olive oil
  • Salt and freshly milled black pepper

Pasta, Asparagus and Cherry Tomato Salad

  • 375g/12oz cooked pasta shapes
  • 1 bunch (approx. 350g) whole asparagus, halved, lightly cooked and cooled
  • 100g/4oz cherry tomatoes, thinly sliced


  • 30ml/2tbsp freshly chopped chives
  • 30ml/2tbsp white wine or cider vinegar
  • 10ml/2tsp caster sugar
  • 15ml/1tbsp olive oil


  • Preheat the oven to gas mark 4-5, 180-190°C, 350-375°F.
  • In a small bowl mix together the dried herbs, fennel seeds, olive oil and seasoning.
  • Place the joint on a chopping board, score the skin and rub the herb mixture all over.
  • Place the joint on a rack in a non-stick roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any meat juices. Cover the joint with foil if browning too quickly.
  • Remove the joint from the roasting tin, transfer to a warm plate, cover and leave to rest for 5-10 minutes before carving.
  • Meanwhile, place the pasta, asparagus and cherry tomatoes into a large bowl.  Put the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad and serve with the beef.