Roast Beef with Banana Chutney and Bean Ragout

Mix the dry yeast, sugar and milk and let rise in a warm place for 5 minutes until bubbles appear on the surface. Preheat the oven to 180 degrees. Mix the flour, salt, oil and yeast mixture in a bowl to form a smooth dough. Knead this on a little flour for 5 minutes. Put the dough ball back into the bowl and cover with a cloth and let rise in a warm place for about 30 minutes until the dough has doubled in volume. Then press the dough into a thin, greased, round baking pan (26 cm in diameter), brush with oil and sprinkle with salt. Bake the flatbread for 15-20 minutes until golden brown.

Preheat the oven to 180 degrees circulating air. Wash the meat, pat dry. Cut off about a meter of kitchen thread. Start at the far end of the piece of meat, wrap the meat diagonally and knot the twine in the middle of the top; leave a thread end of about 10 cm. Guide the long piece of twine vertically down below the knot, hold it with your finger after 2 cm, place it at a right angle around the piece of meat and pass it through the loop that has been created. Then guide the twine further down, after 2 cm hold it with your finger and again at right angles to the left and pass it under the piece of meat. Proceed in this way until the whole piece is tied up. Tie it carefully at the starting point. Then pepper and salt the meat and rub it with fig mustard. Put the roast beef in a pan and cook for 45 - 50 minutes. Core temperature 58 degrees. Let rest for 10 minutes before slicing.

Mash the bananas well. Heat together with the preserving sugar and simmer for 4 minutes. Finely grate the ginger and stir in. Season with salt and pepper. Add the white wine. Remove from the stove and add the whisked egg yolks to the still warm mixture. Pour the mixture into small bowls to cool and chill.

Wash and clean the beans and cut in halves or quarters depending on the size. Peel and dice the onion. Peel the pepper, cut in half, clean, wash and cut into strips. Heat the oil in a non-stick pan and fry the onion until translucent. Add tomato paste and sauté briefly. Stir in the beans and peppers, then deglaze with 120 ml of water. Season well with salt, pepper and cumin. Cover and simmer over low heat for about 15 minutes. Roughly chop the savory and mint leaves. Pull the herbs into the bean ragout and leave to stand, covered, on the switched-off hotplate. Season to taste with salt and pepper.