• Place beef on a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time.

• 40-50 minutes before the end of cooking time, place 2 red onions, cut into wedges, 2 carrots, cut into chunky sticks, in a large roasting tin, drizzle with oil and roast.

• 10-15 minutes before end of cooking time, add sugar snap peas, pak choi and add 30ml black bean sauce to the vegetables and mix together.

• Spread the remaining 30ml of black bean sauce over the beef joint and cook for the remaining time.

• Serve the black bean roast beef with the roasted chinese vegetables and mashed potato or serve tossed through a beansprout and noodle salad.