Preparation

1. Bolar Blade: combine all the brining ingredients in a saucepan. Mix well. Place on a high heat, bring to the boil for 2 minutes or until ingredients have dissolved. Cool. Add bolar and leave for 8 hours.
2. Combine rub ingredients in a bowl. Remove bolar blade and pat dry with paper towel. Season with roast rub. Place bolar blade in a gastronorm and roast in combi at 150◦C for 60-90 minutes. Remove and cover loosely with foil, set aside to rest for half the cooking time. 
3. Yorkshire Puddings: for the batter, whisk together eggs, flour, milk to make a smooth batter. Set aside to rest for 35 minutes. 
4. Pre-heat oven to 220◦C. Pour 20g of beef tallow into pre-heated muffin tins. Pour Yorkshire pudding mixture into each mould, ¾ full. Cook for 20-25 minutes or until puffed and golden.
5. Potatoes: Place potatoes in a perforated steam pan, place in combi oven, 100◦C. Seam for 30-minutes or until tender, strain. Rough the potatoes up a little to create extra crispiness. 
6. Cover with tallow, season and cook for 60 min at 160◦C or until golden.
7. Rosemary salt: Place rosemary and salt in a small food processor, blitz. Remove, add onion and garlic powder and lightly stir to combine.  
8. Pumpkin: Cut pumpkin, coat with oil, seasoning and thyme. Roast until caramelised 
9. Sauteed sprout leaves: heat the tallow in a frying pan over medium heat. Add the sprout leaves and cook until lightly caramelised. Add the onion, bacon and garlic. Once leaves are well caramelized, add the thyme and deglaze with sherry vinegar. Season and serve. 
10. To finish: Carve roast to order, plate up and finish with jus and herbs and sides of your choice.