Pocket roast beef with seeded mustard sauce

Pocket roast

• 1 carrot (approx. 110 g), cut into pieces (3-4 cm)
• 1 celery stalk (approx. 50 g), cut into pieces (3-4 cm)
• 1 brown onion (approx. 100 g), cut into quarters
• 1 garlic clove
• 20 g extra virgin olive oil
• 60 g dry white wine
• 500 g water
• 2 tsp Vegetable stock paste (see Tips)
• 1 pinch sea salt, to taste
• 1 pinch ground black pepper, to taste
• 400 g beef bolar blade roast, cut or trussed into a square shape

Seeded mustard sauce

• 30 g butter, softened
• 1 pinch salt, to taste
• 1 pinch ground black pepper, to taste
• 1 tbsp plain flour
• 2 tsp wholegrain mustard
• 70 g milk

Carrot, pumpkin and ginger purée

• 1 - 2 cm piece fresh ginger, peeled
• ½ orange, zest only, no white pith
• 50 g brown onion, cut into halves
• 150 g pumpkin, peeled and cut into pieces (3-4 cm)
• 150 g carrot, peeled and cut into pieces (3-4 cm)
• 80 g water
• ½ tsp Chicken stock paste (see Tips)
• 100 g fresh green beans, ends trimmed
• 20 g unsalted butter
• 1 - 2 pinches salt, to taste
• 1 - 2 pinches ground black pepper, to taste