Roasts existed long before the oven, and it's at Ham House in Richmond where Polly reveals to Jack that the real key to roasting beef then was down to the wood fire. Actually a rigorous skill to be able to produce the perfect roast in the 16th century cooked over an open fire, Jack promises to Polly that he will uphold the British reputation of being connoisseurs of the roast all the way to South Africa's Capetown. Back in his Cornwall kitchen, Jack proudly roasts up his local breed of beef. Not holding back on the trimmings, he also creates the perfect accompaniment with bone marrow gravy from scratch to finish.