Fiery beef fillet with roasted vegetables

The beef is so tender it melts in the mouth. A great dish to serve on a warm summer's evening

What you need:

For the beef:

• 1 tbsp Patak's Madras Curry Paste
• 750g piece of beef fillet
• 1 tbsp 0% fat yogurt
• 2 tbsp fresh coriander, chopped
• 2 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp green peppercorns

For the vegetables:

• 1 tbsp Patak's Madras Curry Paste
• 1 tbsp Patak's Tikka Masala Curry Paste
• 2 x 250g pouches Patak's Basmati Microwave Rice
• 3 tbsp Patak's Tandoori Barbecue Table Sauce
• 1 aubergine, thickly sliced
• 2 courgettes, thickly sliced
• 2 red peppers, quartered lengthways
• 2 yellow peppers, quartered lengthways
• 1 small butternut squash, seeded and sliced lengthways

What you do:

1. Pre-heat the oven to 220°C / gas mark 7.
2. Mix together the Patak's Madras Curry Paste, yogurt and coriander. Smear over the outside of the beef.
3. Put the cumin seeds, coriander seeds and peppercorns in a pestle and mortar and roughly crush.
4. Sprinkle the spices onto a sheet of greaseproof paper and roll the beef in the spices to coat. Set aside.
5. Place the vegetables in a roasting tray. Mix together the Patak's Tikka Masala Curry Paste with 2 tbsp water and pour over the vegetables. Toss to coat.
6. Roast the vegetables in the oven for 15 minutes. Add the beef and cook for a further 45 minutes.
7. Remove the beef and vegetables from the roasting tin and keep warm. Stir the Patak's Tandoori Barbecue Table Sauce and 150ml water into the juices and spices in the roasting tin. Simmer for 2 minutes. Cook the Patak's Basmati Microwave Rice in the microwave for 90 seconds as directed on the pack and serve with the beef, vegetables and sauce.

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