To make the beef roast, preheat the oven to 475 degrees F.
Place the beef roast on a clean work surface and rub with the olive oil and chopped rosemary.
Place into the preheated oven and cook for 15 minutes and then turn the heat down to 350 degrees F. Cook for about 15 minutes per pound for rare meat, about 1 hour and 15 minutes. Remove from the oven and let rest, covered, for about 15 minutes before slicing.
To make the Yorkshire Pudding, preheat the oven to 450 degrees F. Mix the milk, eggs, and salt, and add pepper, beating all well together. I use my freestanding mixer
but a hand-held electric mixer, rotary, or balloon whisk would do. Let these ingredient stand for 15 minutes and then whisk
in the flour. Meanwhile, add the drippings a large heat-proof pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan you should pour in the batter
and cook for 20 minutes, or until well puffed and golden. Bring it, triumphant, to the table.
To make the grilled eggplant, place the garlic-oil into a shallow dish and set aside. On a clean work surface, slice the eggplant into long, thin slices and then place into the garlic-oil, turning to coat.
Preheat a griddle
or stove top grill pan
and then place each eggplant slice onto the grill. Cook about 2 to 3 minutes and then turn, and cook 2 to 3 minutes more. Remove the grilled slices to a platter and drizzle with more of the garlic-oil. Garnish
with coarse salt, cracked black pepper, lemon juice
and snipped chives.
To make the pea, mint and avocado salad, first make the dressing
: put the oil, vinegar, and sugar into a large bowl and then put in a decent handful of the chopped mint. Stir well so all is amalgamated. Cook the peas
for 2 minutes or so in salted boiling water, just so that they're ready, but not soft. Taste after 2 minutes and keep tasting. Drain
the peas in a colander
, put them straightaway into the bowl of dressing, and let steep
for 1 hour or up to a day.
Just before serving, stir in the mixed greens
, the endive, and the avocado. You may need to drizzle
a bit more oil after tossing. Serve this on a big plate. Sprinkle with some more of the chopped mint.