Cold Roast Beef, with Potatoes and Brussels Sprouts

A straightforward dish, ready in twenty minutes, made with thinly sliced roast beef from Morrisons, plus boiled and halved Brussels sprouts, and boiled potato wedges, semi-skinned.

The beef was sold as chillied roast beef, but, while I'm sure that chilli was involved somewhere in the process of making the beef slices, I couldn't detect any chilli flavour in the finished product. So I rolled the beef slices, and dressed them in American mustard. The combination worked very well.

The sprouts were boiled for seven minutes, and the potatoes for twenty. Served hot. The dish was dusted with a generous amount of black pepper.