Corned silverside served with boiled carrots,potato puree and creamy mustard sauce.William MeppemeasyTime:2 hours +Serves:4
I used to eat a lot of corned silverside as a boy. It was a regular on the dinner table,and a hero in sandwiches with lashings of butter,pickles and mustard. It's an affordable cut and a great eating experience – I'm not sure why it's fallen out of favour. Here's my favourite way to serve it:in a clean,tasty broth with mustard sauce and potato puree on the side.