Heat oven to 180C / 350F. 

Rub roast all over with olive oil and season generously with salt and pepper.

In a large cast iron pan, heat a drizzle of olive oil and sear roast on all sides until nicely browned. 

Transfer roast to a roasting pan with a rack and place in oven. 

Roast until internal temperature is 52C / 125F (about 15 minutes per 450g / 1 lb). 

Remove roast from the oven and let rest for 20 minutes in a warm place.

Serve with roasted carrots, crispy potatoes, peas and Yorkshire puddings.

Heat oven to 200C / 400F. 

Scrub carrots but don’t peel. 

Toss carrots with a little olive oil, thyme sprigs and salt and pepper. 

Place everything on a sheet pan and roast 15 minutes. 

Use a spatula to turn carrots over and roast for another 15 minutes or until slightly caramelised and tender. 

Heat oven to 200C / 400F. 

Peel potatoes and cut into large chunks.

Add potatoes to a large pot and rinse off starchy water.

Cover potatoes with water and generously salt the water. 

Bring potatoes to a simmer and cook until almost tender. 

Pour potatoes into colander and shake them until they look a little raggedy.

Drizzle a generous amount of olive oil onto a sheet pan and tip potatoes on sheet pan.

Sprinkle on a little salt and put in the oven for 20 minutes. 

After 20 minutes give them a stir and drizzle with a little more olive oil.

Continue cooking and stirring until the potatoes are golden brown all over, about an hour. 

Blanch peas in boiling salted water.

Drain and toss with butter, salt and pepper.

Heat oven to 230C / 450F. 

Mix salt into flour. 

Whip eggs and milk together.  

Stir in flour and 3 tbsp wagyu fat. 

Let batter sit for 1 hour. 

Add 1 tbsp beef fat to each muffin tin. 

Place muffin tin on a sheet pan and place in hot oven for 5 minutes.

Carefully remove sheet pan from oven and divide batter among muffin tin cavities so batter comes up about halfway. 

Return to oven and bake until golden brown and crispy, about 25 minutes.