food

Sunday Roast 101

Fact. If you consume a roast dinner on a Sunday you are automatically considered to be British. So wherever you are in the world we hope that our Sunday Roast 101 will bring a taste of Britain into your kitchen. Perfect for lunch or dinner, our Sunday Roast is something that the whole family will enjoy. P.S. Every single element involved is timed to perfection. You can't go wrong.

food

Sunday Roast 101

Fact. If you consume a roast dinner on a Sunday you are automatically considered to be British. So wherever you are in the world we hope that our Sunday Roast 101 will bring a taste of Britain into your kitchen. Perfect for lunch or dinner, our Sunday Roast is something that the whole family will enjoy. P.S. Every single element involved is timed to perfection. You can't go wrong.

Ingredients

  • 600 grams small bunched carrots, tops trimmed and cleaned
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic, unpeeled and bashed
  • 2 sprigs thyme
  • 1/4 teaspoon salt flakes

Steps

  1. Preheat the oven to 200C/180C fan. Put the carrots into an oven dish with the olive oil, vinegar, garlic, thyme and salt. Toss well then cover tightly with foil and bake for 30 minutes. Remove the foil, gently toss the carrots around, then return to the oven for 10 minutes until golden brown. Either serve immediately or cover with foil and reheat just before serving.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 onion, finely sliced
  • 2 cloves garlic, minced
  • 1 small red cabbage, sliced
  • 1 cooking apple, peeled and grated
  • 100 millilitres balsamic vinegar
  • 1 stick cinnamon
  • 2 star anise
  • 4 tablespoons redcurrant jelly

Steps

  1. Heat the oil and butter in a large casserole dish. Add the sliced onion and cook gently for 15 minutes until soft, then add in the garlic and cook for another 2 minutes before adding into the cabbage, apple and vinegar. Mix well then stir in the redcurrant jelly, add the cinnamon and star anise, and cover with a tight-fitting lid. Cook over a low heat for 1-1.5 hours, stirring occasionally, until the cabbage is cooked. Cook without the lid for a few minutes if there’s liquid in the pan that you want to reduce. Then switch off the heat and leave the lid on until you’re ready to serve.

Ingredients

  • 750 millilitres milk
  • 1/2 onion
  • 1 clove
  • 1 bay leaf
  • 1 large cauliflower, broken into pieces
  • 3 tablespoons vegetable oil
  • Salt
  • Pepper
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 100 grams Gruyere cheese, grated
  • 25 grams parmesan
  • 3 tablespoons fresh breadcrumbs

Steps

  1. Put the milk into a large saucepan with the onion, clove, bay leaf, and a pinch of salt. Bring it to a simmer then take off the heat and leave to infuse for 15 minutes before straining.
  2. Preheat the oven to 200C/180C fan. Put the cauliflower into an oven tray and drizzle with the oil. Season with salt and pepper and toss until well covered in the oil. Roast for 20 minutes until soft and starting to brown.
  3. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5 minutes until just soft then drain well to remove as much water as possible. Transfer the cauliflower to an oven dish that holds it snugly, then tip over the melted butter and toss the cauliflower around until it’s well covered. Season with salt and put to one side.
  4. Preheat the grill. Melt the butter in a large saucepan. Add the flour and whisk to a paste then gradually whisk in the infused milk. Cook for 5 minutes or so, stirring often, until the sauce has thickened. Add in a few grates of nutmeg and the Gruyere cheese, then stir until melted. Pour over the roasted cauliflower then top with the parmesan and breadcrumbs. Grill until bubbling and golden brown, then serve. Or cover with foil and reheat just before serving.

Ingredients

  • 4 large eggs
  • 150 grams flour
  • 1/2 teaspoon salt
  • 175 millilitres milk
  • 25 grams water
  • 100 grams beef dripping

Steps

  1. Put the eggs into a mixing bowl and add the flour. Whisk to a smooth paste then gradually add the milk and water, whisking well to avoid lumps. Leave the batter to rest at room temperature for 30 minutes. Or, for even better results, refrigerate for 24 hours then leave to come to room temperature for 30 minutes before using.
  2. Preheat the oven to 230C. Put 1 teaspoon of beef drippings into each off the cavities in the muffin tin. and heat in the oven until smoking hot.
  3. Working quickly, fill each muffin cavity 3/4 full of batter and return the pan to the oven. Bake for 15-20 minutes until well risen and firm. Serve immediately - or cool and freeze, then reheat in a hot oven next time you cook a roast.

Ingredients

  • 1/2 teaspoon salt
  • 1.5 kilograms Yukon Gold or other good roasting potato
  • 4 tablespoons beef dripping or goose fat
  • 2 sprigs rosemary
  • 4 garlic cloves, unpeeled and bashed a few times
  • 1/2 teaspoon salt flakes

Steps

  1. Preheat the oven to 230C. Bring a large pot of salted water to the boil. Peel the potatoes and chop into two or three pieces so you have quite large chunks of potatoes. Add the potatoes to the boiling water and return it to the boil and let it simmer for around 10 minutes until the potatoes are soft on the outside but not fully cooked. Drain the potatoes in a large colander and let them sit for 5-10 minutes to help them dry out. Turn them over in the colander a few times to help the steam evaporate.
  2. Put the potatoes into a large mixing bowl and spoon over the beef dripping. Stir well so that the potatoes are fully covered. The edges off the potatoes will be crumbly but the oil should help everything stick together so that you’re left with fuzzy, oily potatoes. Tip them into a large baking tray and cook for 20 minutes in the hot oven without touching them.
  3. Then use a thin spatula to loosen them up and turn them and continue cooking for 30-40 minutes until they’re golden brown and crunchy. Add the rosemary and garlic for the last 10 minutes of cooking time then sprinkle with sea salt flakes and serve.

Ingredients

  • Leftover beef roasting pan
  • 2 tablespoons flour
  • 500 millilitres beef stock

Steps

  1. Remove the herbs stalks, onion and garlic from the roasting tray - reserve the garlic. Put the tray over a gas hob and pour in 100 millilitres of water. De-glaze the pan over a medium heat, stirring with a spatula and scraping up any bits stuck to the tray. When you have just a few tablespoons of liquid left, add in the flour and cook for a minute or so until blended. Gradually whisk in the stock then simmer for 5 minutes, stirring constantly, until thickened. Squeeze the cooked garlic from the cloves, add back to the pan, and mix in well. Once cooked, pour the gravy into a large jug and cover the top with cling film to keep the heat in and stop a skin forming.

Ingredients

  • 2 kilogram wing rib of beef
  • 1 onion, quartered
  • 4 cloves garlic, unpeeled and bashed
  • 4 sprigs rosemary
  • 8 sprigs thyme
  • Salt
  • Pepper

Steps

  1. Take the joint out of the fridge 2 hours before you want to cook it.
  2. Preheat the oven to 220C (fan). Slice the onion into quarters and put it in the middle of the tray. Top with the garlic cloves and herbs then put the rib of beef on top and season well with salt and pepper.
  3. Cook the rib roast for 20 minutes then turn down the heat to 160C, and cook for another hour, until the internal temperature reaches 40C (it will rise as it rests to around 55C). Remove from the oven and transfer the meat to a clean tray. Cover tightly with 2 layers of foil and a clean tea towel and leave to rest for 1 hour. Save the cooking tray to make the gravy.