Crab apple and chilli glazed beef sirloin

Method

1. Mix the anchovy fillets with the vinegar until fairly smooth, then mix in the jelly and chilli flakes/pink peppercorns (see tips) to make the glaze. Set aside.
2. Set a roasting tin over a medium-high heat. Add the oil or dripping to the tin then, after 30 seconds, add the sirloin, fat-side down. Brown for around 5 minutes until golden, then turn and brown the meat on each side for around 3 minutes. Remove from the heat, spread two thirds of the glaze over the meat, cover with foil and leave to cool to room temperature (about 45 minutes – see Make Ahead).
3. Heat the oven to 200°C/180°C fan/gas 6, remove the foil from the meat (keep it handy) and roast for 25 minutes. Turn the oven down to 180°C/160°C fan/gas 4, remove the meat from the oven and brush with the remaining glaze. Cover loosely with foil, then return to the oven for a further 10-20 minutes, depending on how thick the joint is and how you like it cooked. If you have a probe thermometer it should be 50°C in the middle for rare, 55°C for medium-rare and 60°C for medium (the temperature in the centre will rise by about five degrees as it rests). Once cooked to your liking, remove from the oven and leave the meat to rest on a lipped board or tray for 10 minutes, loosely covered in foil, then slice to serve.
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4. Meanwhile, make the watercress crème. Use a balloon whisk to beat the crème fraîche with the garlic, salt, vinegar, lemon juice and the extra-virgin olive oil until smooth. Stir in the chopped watercress, then taste and adjust the seasoning, adding more lemon juice and/or salt. Transfer the beef to a serving dish, arrange the watercress leaves around it and drizzle over any glaze or juices from the roasting tin. Serve with the watercress crème, roast potatoes and seasonal greens.