Nigel Barden served up a tasty spiced rib of beef with Brussels sprout puree on Radio 2 Drivetime with Simon Mayo.

For the beef: 75g soft light-brown sugar, 1 teaspoon mustard powder, 1 teaspoon juniper berries, crushed, 1 teaspoon ground allspice, Maldon salt and freshly ground black pepper, 2.5kg rib of beef, 12 shallots, peeled and halved, 2 large carrots, peeled and roughly chopped, 2 sprigs rosemary and 2 tablespoons dripping, or vegetable oil.

For the purée: 900g Brussels sprouts, trimmed, 50g butter, 100g pancetta cubes, 200ml crème fraiche and 1 teaspoon chopped fresh thyme.

For the gravy: 1 tablespoon plain flour, 250ml red wine and 500ml beef or chicken stock.