Era: 1980 onwards
“Even though my Nan is in her seventies she still makes the roast dinner every single Sunday. My family, my cousins and uncles all go to her for Sunday lunch, sometimes 12 or 13 of us. She has a rota of meats – either chicken, beef, pork or gammon. At Easter we would have lamb and turkey at Christmas. We have roast potatoes and boiled potatoes and at least three different kinds of vegetables. Pea, carrots, cabbage, parsnips, cauliflower cheese (made just for me) and then the best beef gravy that you will ever taste. Yorkshire puddings obviously, and stuffing if we are having chicken or pork. The plates are massive. I’d be so skinny if it wasn’t for my Nan. I love Sundays.”
MethodStart by preparing your meat and getting it in the oven. Fresh herbs and seasoning will take your meat to the next level. Always save the meat juices and fat as it cooks as these will go into the gravy.
Now prepare all of the veg. For roast potatoes you want to peel and chop them then par boil for about 5 minutes. Drain the potatoes and then put them back in the pan. Pop a lid on the pan and fluff the potatoes up by bashing them around in the pan.
If you are cooking the potatoes around the meat, pop them in the tray. If you are doing them separately, get your fat nice and hot and then pop your potatoes into the roasting dish. They’ll sizzle. Roll them around to coat them in the fat, season, and pop in the oven. Goose fat is particularly good for cooking roast potatoes.
Some people like mashed potato as well as roasts – boil your spuds all the way through, put through a ricer or mash by hand, add in plenty of salty butter and dash of milk. Taste. Season.
Cook your other veg however you fancy – I normally just boil mine. The water from the boiled veg can be used for the gravy.
Prepare your stuffing and get this into the oven.
Prepare your Yorkshire puddings and get these into the oven too.
My Dad always likes to warm his plates, so pop them into a bowl of hot water now.
Take the meat out and let it rest (covered in foil and a tea towel).
Use some flour to soak up the meat juices in the bottom of the pan.