7 ways to up your roast dinner game
We’re starting strong with the classic roastie. I personally think the spuds are the star of the show and should take up at least a 1/3 of your plate. Check out my method here.
If you’re thinking about bouj-ing up your next Sunday dinner, try my garlic, white wine and shallot roasted potatoes or my lemon roasted spuds for a summery spin. If you wanna be controversial, please make Marmite roasties because they will convert even the most devout Marmite haters. I basically make a lot of spuds.
Often a neglected vegetable that is seen as a bit boring and bland, but once doused in a thick and creamy cheese sauce, it joins the ranks of carrots, peas and potatoes as a top tier veggie. I’ve also gone a lil rouge with this dish and added paprika, wholegrain mustard and a dash of nutmeg to really make the flavours pop. And let’s not forget about the mountain of cheese that I threw in the sauce. Naturally I then topped the dish off with yet more cheese.
Still think cauliflower is boring?
Watch me make it here.
Not just any carrots…confit carrots. Instead of your standard (and a bit boring) boiled carrots, we’re gonna gently cook these babies in a bath of bubbling butter til they’re soft, juicy and absolutely get-in-my-face delicious. I like to add some star anise to really amp up the flavour, but you do you. What’s also great about this recipe is that there’s virtually no chopping, just whack those whole carrots in there and let the butter do all the work. Watch how I make them here.
If you want something a bit more roasted and crunchier, try out my air fryer carrots.
It’s not a proper roast dinner unless half your dinner is drowning in gravy. When I look at that plate, I wanna see a sea of glossy gravy looking back at me. This is why I now opt to serve my roast in a bowl.
What’s even better is that you won’t need granules for this bad boy because if you’re roasting meat and you’ve got a few veggies lying about, you’ve got all the elements at hand to create a beautifully rich and meaty gravy. Cement your status as king/queen of the Sunday roast.
Watch the process here.
I’m not reinventing the wheel here, I’m simply showing you my method for making what I believe, are pretty good Yorkshire puddings. They’ll also make the perfect capsule for the excessive amounts of gravy you’ll want.
If you have any extra batter left over, make yourself a toad in the hole or serve up with a drizzle of golden syrup for dessert. If you’re yet to try a pudding…for pudding, get on it. Plus, it’s cost effective and stops you wasting any of the batter.
Check out my method here
The big bird itself. It’s juicy, it’s tender, it’s my go-to meat for a roast dinner and I’m yet to be persuaded otherwise.
To get the chicken super moist and full of flavour, I’ve stuffed this bird with a mix of rosemary, garlic, thyme, butter, lemon zest and some salt. Don’t forget to shove the rest of the lemon inside the chicken. We’re going fruity with this one. Ideal for both summer and winter as I enjoy a Sunday roast no matter the weather. It could be a heatwave and you’d still find me in the kitchen whipping up a roast.
Check out the recipe here.
Greens don’t need to be there just to make you feel a bit better about yourself. They don’t have to be an afterthought or something you quickly knock up at the end because these are glorious greens! I even added a bit of bacon, so apologies to any veggies out there.
Feel free to mix up the veggies here. I threw in some broccoli, peas and whatever else I had going spare. I love flexible recipes that work with what you’ve got and this is one of them.
Check the recipe out here.