• 3½ oz (105 g) can of smoked oysters, drained
• a large bunch of parsley, chopped finely
• 1 small onion, chopped finely
• 3 lb (1.25 kg) joint of beef
• olive oil
• sea salt, black pepper

For the Sauce

• ½ cucumber, peeled and chopped finely
• 3 tablespoons (3 x 15 ml spoons) natural yogurt
• 2 teaspoons (2 x 5 ml spoons) lemon juice
• 5 fl oz (150 ml) carton of double cream
• 2-3 pinches of cayenne pepper (chilli powder)
• salt

Put the oysters in a bowl, mix them with the chopped parsley and onion and season with plenty of black pepper. Cut any string from the joint of beef and then press the oyster mixture into the cavaties. Tie the joint up neatly again with string and rub it all over with olive oil. Rub the outer fat with sea salt. Put the meat in a roasting tin and leave it for 3-4 hours at room temperature.

Preheat the oven to Gas Mark 7/425°F/220°C and cook the beef towards the top of the oven, basting it once or twice, for 10-15 minutes per 1 lb (500 g) to give rare beef, or 20-30 minutes for medium to well done meat.

To make the sauce, put the chopped cucumber in a bowl and mix in the yogurt and lemon juice. Season with a little salt and the cayenne pepper (chilli powder). Whisk the cream until thick and fold gently into the cucumber mixture. Pour into a serving bowl and keep in the fridge until ready to serve with the cooked beef.