Ingredients;

1 clove of garlic, finely diced.

1 white onion, finely diced.

1 tbsp tomato puree

1 tbsp demarara sugar

1 tsp castor sugar

1 lge glass red wine

1 tsp balsamic

chopped basil and tarragon to taste

Method

1.Sautee onions and garlic in a medium sized pan.

2.Add all remaining ingredients apart from wine and bind together.

3.Add wine, bring to simmer, and reduce by half until a rich, thick consistency is achieved.Leave to cool.

Potato:

Take 2 medium sized Maris Piper potatoes, peel and turn into large barrel shapes.

Brown in a shallow oven proof dish with a nob of butter, cover with vegetable stock before placing in 

oven on 200 degrees for 45 mins or until cooked.

Sauce:

Ingredients;

Pear half, peeled and finely diced

1 large glass red wine

250 ml beef stock

2 tbsp honey

Sprig of thyme

Method;

1.Sautee pear with nob of butter and thyme

2.Add stock and wine, and reduce by half

3.Add honey,and reduce until desired consistency is achieved.

Meat

Lightly score skin of rump, season well, and coat with olive oil. Place skin-side down in a hot pan until skin

is browned.Turn meat over, place half a shallot, and a clove of garlic on skin, and roast for 8-10 mins.

Serve with a sprig of Rosemary.