Tom Kerridge’s treacle-Cured Beef, Roast Potatoes and Yorkshire Puddings

Name: Tom Kerridge’s treacle-Cured Beef, Roast Potatoes and Yorkshire Puddings
Cuisine: British
Ingredients: 200g black treacle; 100ml water; 1 middle-cut fillet of beef, about 800g vegetable oil; 8 Maris Piper potatoes, peeled and cut into chunks; 500g spinach leaves, washed and spun dry; 50g butter; salt and pepper, to taste; 500ml Red Wine Sauce, to serve; 2 litres chicken sauce stock; 1 bottle red wine; 150g redcurrant jelly; 100g frozen blackberries; 1 onion, chopped; 4 celery sticks, chopped; Handful of parsley stalks; Salt and pepper, to taste; 1kg chicken wings; 2 pig's trotters, cut in half lengthways; 1kg chicken carcass, chopped; 4 celery sticks, cut in half; 1 head of garlic, unreeled, but cut in half through the equator; 1 onion, chopped; 200g chopped tomatoes; 10 litres water; 450g plain flour; 750ml milk; 8 eggs