Roast beef with aubergine, peppers and cannellini beans

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Heat a large frying pan until hot, rub the beef with olive oil, then sear on all sides until well browned. Put on a carving board. Wipe out the pan, then add the 4 tbsp olive oil and spices. Warm the oil gently over a low-medium heat until the spices start to smell fragrant and the mustard seeds pop. Take the pan off the heat and stir in the harissa, chopped herbs and sea salt flakes.
2. Arrange the aubergines, peppers, onions and garlic in a roasting tin, drizzle with a little extra olive oil and season with salt and pepper. Roll the seared beef joint in the herbs and spices to coat evenly, then put the joint in the middle of the vegetables in the roasting tin. Pour any remaining herby spice oil and beef juices over the vegetables and toss to coat.
3. Roast for 20 minutes, then take the tin out of the oven and turn down to 200°C/180°C fan/gas 6. Toss the vegetables in the tin and pour in the wine. Return to the ven and roast for another 35-40 minutes or until a digital probe thermometer pushed into the centre of the beef reads 45-50°C for medium-rare. Lift the beef out onto the carving board to rest, then stir the beans into the vegetables, coating them in the juices. Return to the oven for 10 minutes to heat the beans through.
4. Put the beans and vegetables on a platter and spoon over the pan juices, then arrange the beef on top. Scatter with basil leaves, then carve and serve with the veg and beans.