How to cook: The perfect roast

Easter is the perfect time to get everyone together for a big lunch with all the trimmings. Gather your family and head for the table with this crowd-pleasing menu that will have everyone wanting seconds.  The smell of succulent roast beef with crispy roast potatoes, sweet carrots and latherings of gravy paired with the sound of arguments over who gets to eat the last Yorkshire pudding, is a Sunday roast dream scene. Only made better by the scattered golden foil that once encased glorious chocolate eggs.

Follow our simple guide on how to be the host with the ‘roast’ this Easter Sunday.

Melt in the mouth beef

This might be slightly controversial as lamb is traditionally eaten at Easter, but beef is just as good and tastes amazing with Yorkshire puds! Here is my go-to guide to creating the perfect Easter roast dinner:

First you’ll need a non-stick roasting dish – emphasis on the non-stick as we all know how hard they are to clean, click to shop our Easter hosting range.

  1. Remove the beef from the fridge 30 mins before you want to cook to allow it to come up to room temperature
  2. Preheat the oven to 240 degrees
  3. Into a large roasting tin put herbs, garlic, onion, celery, carrots, and a glug of oil
  4. Drizzle oil over the beef and rub with salt and pepper to taste and place on top of the veggies in the dish
  5. Put the tray into the oven and immediately turn the heat down to 200 degrees. Cook depending on size but usually 1 hr for medium beef and then 10 mins either side for rare or well done
  6. When the beef has finished cooking take it out and rest it on a board, cover with tin foil and let it sit while you get started on the veggies
  7. DON’T throw away the delicious beef juices because you’ll need them for the foolproof gravy!

Foolproof gravy

Everyone knows the key to a good roast dinner is the gravy – it can make or break the whole meal – so you’ve got to make it right. This foolproof gravy recipe is a winner every time and it’s just as easy to follow:

  1. The first step is already done as you have the juices and veggies left over from the roast beef
  2. Place the roasting plan on medium heat and add 2 heaped tablespoons of flour and mix together, scraping the sided and bottom of the pan to get all the flavour
  3. Once it’s all combined add in 1.5 litres of beef stock and bring to the boil. Simmer for 30 minutes or until you have a consistency you desire
  4. Add some red wine or jelly for extra flavour
  5. When you’ve reached the consistency you want, pour the gravy through a coarse sieve into a saucepan, pushing all that goodness through with the back of a ladle, then keep warm over low heat until you’re ready to serve!


Ultra crispy roasties

To get the maximum crispy to fluffy ratio from your roast potatoes follow this easy recipe. It’s tired and tested and makes the perfect roasties every time! Trust us, you’ll never look back:

  1. Peel and chop your potatoes into quarters and add them to a pan full of water to boil for 10 minutes
  2. While the potatoes are boiling heat up a roasting pan full of goose fat in the oven
  3. Drain the potatoes then add a tablespoon or two of semolina to the pan, put the lid on and give it a good old shake- maximum fluffiness
  4. Carefully take the pan out of the oven (it will be boiling hot so be careful not to scald yourself)
  5. Place the potatoes into the pan and ensure they are covered in the liquefied goose fat
  6. Put them in the oven for 20 minutes and then take them out and give them a baste making sure to coat them all in oil- maximum crispiness
  7. Put them back in the oven for 30/40 minutes until beautifully brown and crispy
  8. Take them out of the oven and put them into a dish with rosemary, garlic and a little salt and pepper to serve


Honey roasted veggies

Honey roasted carrots are such an easy way to give your roast dinner a different twist. I mean, although I love mashed carrot and swede, it’s Easter, so time to pull out all the stops and spice up your veggies. If you want to make these then follow the recipe below:

  1. Heat your oven to 190C
  2. Tip 1kg peeled small carrots into a roasting tin and toss with 3 tbsp sunflower oil and some salt and pepper. Roast for 30 mins
  3. Drizzle 2 tbsp white wine vinegar and 2 tbsp clear honey over the carrots, toss well and return to the oven for a further 20 mins


The perfect Yorkshire pudding

Yorkshire puddings are the star of the show every Sunday and you can’t possibly have a roast dinner without one. Whether you like to fill them up with gravy and let them go soggy or save them until last, this recipe will give you the perfect Yorkshire pudding every time:

  1. Heat oven to 230C
  2. Drizzle a little sunflower oil evenly into non-stick muffin tins and place in the oven to heat through
  3. To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth
  4. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper
  5. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes
  6. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned


Cauli cheese, yes please

Cheesy vegetables are right in so many ways, and cauliflower should never be served without a creamy cheese sauce ever again. They are the perfect pairing, especially with the added crunch of breadcrumbs. It’s a match made in food heaved, and here’s now to make your own:

  1. Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked through!
  2. Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C
  3. Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter
  4. Keep whisking as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick
  5. Turn off the heat, stir in some grated cheddar cheese and pour over the cauliflower. Scatter over some more cheese, and breadcrumbs then put into the oven and bake for 20 mins until bubbling


With these simple but delicious recipes your Easter roast dinner will be a winner this Sunday!

That is if you have any room left after all those chocolate eggs…

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