Rachel Shanks's Roast beef with Yorkshires and gravy (TM6)

Yorkshire puddings

• 140 g plain flour
• 100 g milk
• 100 g cold water
• 4 eggs
• ½ tsp sea salt

Roast beef with wholegrain mustard crust

• 20 g vegetable oil, plus extra to grease
• 200 g onion, cut into wedges (4 cm)
• 100 g celery, cut into pieces (3 cm)
• 100 g carrot, cut into pieces (3 cm)
• 4 tbsp red wine
• 2000 - 3000 g roast beef (e.g. rib roast, rump and sirloin - see Tips)
• 1 - 2 pinches sea salt, to season
• 1 - 2 pinches ground black pepper, to season
• 1 tbsp wholegrain mustard
• 1 sprig fresh thyme, leaves only
• 650 g water
• 30 g plain flour
• 2 tsp Chicken stock paste (see Tips)
• 20 g tomato paste
• 1 - 2 dashes Worcestershire sauce
• 1 tsp VEGEMITE® (optional)
• 2 bunches asparagus, trimmed
• 2 bunches broccolini, trimmed