1 Cook the potatoes in a pan of boiling salted water for 8-10 minutes until tender.

2 Heat 1 tbsp oil in a frying pan. Add the coarsely chopped onion, carrot and celery and cook for 3-4 minutes until beginning to brown.

3 Heat 1 tbsp oil in a pan and add the finely chopped onion, garlic, lardons and mushrooms. Cook for 1-2 minutes until softened.

4 Pare the zest from the lemon and chop the rosemary. Mix with the breadcrumbs, and season with salt and pepper. Add the softened onion and lardon mix and combine well.

5 Using your hands, divide the stuffing in half and shape into two sausage shapes. Place on the meat, roll up and secure with string.

6 Heat 1 tbsp oil in the frying pan and brown the meat with the shallots for 7-8 minutes until browned.

7 Add the vinegar, red wine and stock to the vegetable pan, boil, turn to a simmer and add the beef and shallots. Drain the potatoes, return to the pan and put on a low heat to dry out.

8 Mash the potatoes with the butter, season and stir in the Parmesan. Spoon into a piping bag with a 2.5cm/1" star nozzle.

9 Pipe swirls of potato onto a lightly greased baking sheet and place under the grill for 3-4 minutes until golden.

10 Remove the meat and vegetables from the pan, cover and put aside to rest. Boil the liquid in the pan for 3-4 minutes until thickened. Season and remove the potatoes from the grill.

10 To serve: Spoon some shallots and vegetables onto the plate. Cut the meat in half on the angle and place on top of the vegetables, spoon the sauce around the meat and garnish with a small bunch of watercress.