1. Remove the pastrami from the fridge 30 minutes before roasting.
2. Preheat the oven to 180°C.
3. Place the roast on a rack in a roasting tray. Add the water or apple juice to the base of the tray to create gentle steam.
4. Brush lightly with olive oil and roast for 1 hour 15 minutes – 1 hour 30 minutes per kg, or until the internal temperature reaches 65-68°C.
5. Baste once or twice with pan juices during cooking if needed to prevent drying.
6. Remove from the oven and rest loosely covered for 15-20 minutes before slicing.

Apple & Cider Gravy

1. Melt the butter in a small saucepan over medium heat.
2. Stir in the flour and cook for 1 minute to form a roux.
3. Gradually whisk in the apple juice, cider and chicken stock until smooth.
4. Add the dijon mustard and honey and simmer for 5-10 minutes until the sauce is glossy and slightly thickened.
5. Season to taste and keep warm until ready to serve.

Sautéed Green Beans with Almond Flakes

1. Blanch the green beans in boiling salted water for 2 minutes, then refresh in iced water and drain.
2. Heat the butter and olive oil in a frying pan over medium-high heat.
3. Add the garlic (if using) and the blanched beans and sauté for 2–3 minutes until glossy and just tender.
4. Season with salt and pepper and toss through the toasted almond flakes before serving.