How to cook the ultimate Sunday roast! Delicious beef with all the trimmings & and exciting discount...
I absolutely adore a Sunday roast. It is the perfect time to leave your phones to one side, turn off the TV and sit down with your loved ones and enjoy eating in their company.
It doesn’t have to be at lunchtime, early evenings work well too – this way, you have more of the day to do the things that need to be done.
This week, after a vote over on my social media channels, I’m showing you how I cook my Sunday roast beef - I’m so glad you all love beef as much as I do and was thrilled at the opportunity to film it! The fruits of my labour were thoroughly enjoyed by the family afterwards too.
My recipes are all available to buy on my shop right now as digital downloads, and for one week only I’m offering them at 20% off! There are tonnes of recipes in there from healthy lunches to cracking curries and family favourites! So do visit my shop now to pick up a bargain and you can follow along with my video below.
So now for my top tips for cooking the best Sunday roast:
First things first, the ingredients. Do try to get good quality organic if you can, I love to visit our local butchers and farm shops for ingredients, supporting small businesses too in the process.
Take the meat out of the fridge an hour before cooking, this ensures it relaxes before cooking and helps towards tenderness. At this point, it is the perfect time to lay the table.
Prepare the meat and place atop a bed of veg, season and stuff if needed and pop into a hot oven. I love to use bacoglide in all of my trays to prevent sticking.
This is the time to mix up your Yorkshire pudding batter to give it time to rest.
Parboil your potatoes for 8 mins then strain and give a little shake to fluff up, then tip on to a lined roasting tray. Drizzle a little rapeseed oil and sprinkle on a tablespoon of flour, then season with sea salt. The flour helps with the crunch! Place these in the oven with the meat.
Next, steam your veggies or parboil your veggies - keep the water, we will use this in our sauces and gravy and you can keep any surplus for soups and more in the future.
Make a bread sauce or cheese sauce to accompany your vegetables. I like to add a little of the vegetable water to my cheese sauce to add flavour and goodness.
When removing the fat from the meat’s cooking juices, keep it to one side. This fat can be used in place of oil when cooking your Yorkshires!
Now is the time to warm your plates and serving bowls.
Take out the meat and let it rest while you make the gravy - I like to put the whole meat cooking tray onto the hob of the Aga and create the gravy inside it so as not to lose any goodness at all. The act of making the gravy actually helps to clean the tray too!
Carve, serve and enjoy.
Please do let me know how you get on with your recipes, and reach out if there’s anything else you’d like me to demonstrate in the kitchen!
Love,