Topside pot roast

Heat the butter in a heavy-based pot until smoking.
Brown meat all over.
Remove meat and rub with mustard powder and crushed peppercorns.
Cook onions in the same pot until soft.
Add the remaining vegetables to the onions in the base of the pot and place the meat on top.
Cover the meat with the slices of spek.
Add the capers, bay leaf and lemon zest.
Heat the wine and lemon juice and pour over the meat.
Cover with a tight-fitting lid, reduce heat and simmer until tender, or cook in a preheated 160 °C oven until the meat is tender, turning it over once or twice if cooking on top of the stove.
Remove the meat from the pan and keep warm.
Reduce the liquid if necessary, add the cream and simmer for five minutes.
Serve sliced with tagliatelle and green beans.
Garnish with freshly chopped parsley.