Beef roulades with crunchy honey pumpkin

Preheat the oven to 160°C.

Lay beef on your bench top.

Season the beef, then place on the spinach leaves, followed by the pumpkin and beetroot slices.

Roll up each beef slice and tie with kitchen string to secure.

Heat a large frying pan over medium heat and add a little oil.

Roll the beef in seasoned flour, then place in the pan and brown on each side.

Transfer to an ovenproof casserole dish, one that fits the beef snugly.

Add a little more oil to the frying pan, add the onion and carrot and cook for about 5 minutes.

Stir in any remaining seasoned flour.

Pour in the wine, if using, and allow to boil.

Add the stock, bay leaf and orange rind and bring to the boil.

Pour over the beef (the liquid should just cover the meat).

Cut a piece of baking paper to fit and place over the beef, then place on the lid.

Place in the oven and cook for 1 - 1 ½ hours until the meat is tender.

Place the pumpkin in a roasting dish, toss in a little olive oil and season.

Place beside the beef and cook for 50-60 minutes or until the pumpkin is completely tender.

Once cooked remove from the oven and mash the pumpkin.

Stir through the honey.

Grease a small, deep ovenproof dish and place in the pumpkin mixture.

Pour the cream on top and sprinkle with the breadcrumbs.

Remove the beef from the oven

Increase the oven temperature to 190°C.

Place in the pumpkin gratin and cook for a further 15 minutes or until the breadcrumbs are golden.

Transfer the beef to a warmed plate and cover.

Pour the sauce and vegetables into a wide saucepan and thicken with a butter and flour paste.

Bring to the boil and reduce to a syrupy consistency.

Remove string from the beef, place on warmed serving plates and spoon over the sauce.

Top with the parsley and a bay leaf and serve with the pumpkin gratin and steamed green vegetables.