Pre heat the oven to 200c.

Mix all the ingredients together for the Yorkshire Puddings, cover in cling then chill in the fridge overnight.

Put the beef onto a baking rack on a large tray then roast in the oven for 3 hours.

Boil the potatoes until soft, drain then tip into a large roasting tray, cover in dripping then roast for 1 hour (turn ½ way through).

In a large roasting tin heat the beef dripping until smoking hot, pour in the Yorkshire Pudding batter and bake for 50 minutes to an hour.

To make the gravy option 1, fry the onion in oil until browned, add all the remaining ingredients and bring to the boil.

For gravy option 2, fry the onion in oil until brown, add the wine bring to the boil, then add the jus bring to the boil, then reduce by half and finish with the butter.

Blanch the Brussels in boiling salted water for 8 minutes, fry the bacon lardons, drain the Brussels add them and then coat in crisp lardons.

Place the carrots in a pan with the star anise, sugar and butter just cover in water then bring to the boil and cook until just soft.