For the potatoes: the day before serving, boil the potatoes in salted water until they are cooked all the way through. Drain and leave to dry uncovered overnight somewhere cool, or in the refrigerator.
For the vegetables: bring a large pan of salted water to the boil. Add the garlic and herbs, then boil the carrots and parsnips until they are just cooked through. Drain and leave to dry uncovered, preferably overnight.
For the beef and gravy: preheat the oven to 240C/220C fan/Gas 9. Weigh the beef and calculate the cooking time, allowing 10-15 minutes per 450g for medium-rare, 15-20 minutes per 450g for medium, 20-25 minutes for medium-well and 25-30 minutes for well done.
Score the fat on the beef in a diamond pattern and rub well with olive oil. Spread some sea salt and freshly ground black pepper in a baking tray and roll the meat in it fat-side first so that it is well coated with seasoning.
Put the vegetables, garlic and herbs in the bottom of a roasting tin and sit the beef on top. Roast for 20 minutes, then reduce the oven temperature to 160C/140C fan/Gas 3 and continue cooking for the rest of the time calculated.
Remove the joint from the oven and leave to cool to just above room temperature, then cover with foil and a cloth and leave to rest until needed.
Reserve the roasting tin with the vegetables in it to make the gravy.
Set the oven to 190C/170C fan/Gas 5.
For the yorkshire puddings: combine the flour, eggs and milk in a mixing bowl with a pinch of sea salt. Whisk to make a batter, then add the malt vinegar. Rest the batter at room temperature for 30 minutes before cooking.
Heat a well-used Yorkshire pudding tin with about 1cm of duck fat in each hole. When it is smoking, pour in the batter, filling to the top of the holes, and bake until the yorkshires are golden and well risen – this should take about 15-25 minutes depending on the size of your tin.
. Meanwhile, fill a small roasting tin to a depth of 2-3cm with duck fat and heat until smoking. Tip in the potatoes and carefully turn to coat them in the fat. Season with salt, then place in the oven with the yorkshires to cook for about 10 minutes, until crispy.
. Mix together the oil, honey and balsamic vinegar for the vegetables. Put the carrots and parsnips in a small roasting tin, pour the mixture over them and toss until coated. Place in the oven for about 10 minutes.
. To make the gravy, put the roasting tin and vegetables back over a medium heat. When they are sizzling, add the red wine and bring to a boil. Simmer to reduce the liquid, mashing the vegetables and herbs in the tin as you do. Transfer everything to a saucepan, add enough water to give the gravy the consistency you prefer then simmer for 10-15 minutes.
. Carve the beef and serve with the vegetables, potatoes, Yokshires and gravy, as well as any horseradish sauce and seasonal greens you like.