Pre-heat the oven to 180°C and put the beef dripping in roasting tin, in the oven.
In a pan bring par boil the potatoes. Take the par boiled potatoes and shake so they become floury.
Coat potatoes in English mustard, sprinkle them with semolina and season with salt and pepper.
Once beef dripping is steaming hot, add potatoes, couple at a time. Roast until cooked.
Recipe courtesy of Michael Ball.