Cooking time:          Rare  - 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes Temperature:          Gas 4, 180˚C, 350˚F *(Allow approx 100g (4oz) raw meat per person if joint is boneless 225g (8oz) if bone in)   Preheat oven to Gas 4, 180˚C, 350˚F. Heat oil and lightly soften the onion and garlic.  Place in a bowl and allow to cool slightly.  Add the beef sausage meat, breadcrumbs, chestnuts, stilton and chives.  Mix well together and shape half the mixture into small sausage shapes. Carefully take a sharp knife and make a small slit into the fat pocket through the joint of the meat.  Then take small spoonfuls of the stuffing and push into the pocket created. Weigh joint and calculate cooking time as above.  Place joint in a shallow foil lined roasting tray and cook for calculated time. Add stuffing ‘sausages’ to oven 30 minutes before end of cooking time. Remove joint from oven and allow to stand for at least 10-15 minutes. Pour all the juices into a small pan and mulled wine and fast simmer and reduce to the desired thickness. Serve thick slices of beef with stuffing, Yorkshire puddings and seasonal veg.