We’ve taken the classic flavour pairings of a Victorian diable – roast beef, capers, Dijon mustard, parsley and gravy – and served it in a warm baguette
Prep:5 mins
Serves 2
1 tbsp olive oil1 banana shallot, finely chopped150ml red wine300g beef stock (we used bouillon)1 large baguette½-1 tbsp Dijon mustard100g cold roast beef½ small pack parsley, finely chopped1 tbsp capers, finely chopped1 tbsp butterhandful spinach, to serve
STEP 1Heat oven to 180C/160C fan/ gas 4. Pour the oil into a small saucepan over a medium heat, add the shallot with a pinch of salt and cook, stirring frequently, for 5 mins until softened and beginning to caramelise.STEP 2Tip in the wine, cook for a couple of mins until reduced by half, then pour in the stock. Leave to bubble for 15-20 mins until you have a thick gravy.STEP 3Put the baguette in the oven for 5 mins to warm up and crisp, then cut in half lengthways. Spread one half with mustard and top with the roast beef.STEP 4Add the parsley, capers and butter to the gravy, stirring until the butter has melted. Season to taste, then spoon the gravy over the other half of the baguette, scattering over some spinach leaves. Halve, divide between two plates, then eat straight away, with more gravy on the side.
