Lunch at 1 p.m. on Sunday will need to be shopped for in advance to allow for Sunday opening hours, so plan your meat, vegetables and accompaniments ahead of time.
HOW TO PREPARE AND COOK A ROAST MEAL Photo Gallery
Roasting times and temperatures for meat will vary according to type and cut. Ask the butcher or check the package label if in doubt.
Plan your cooking times so all the food is ready at the same time. Start with the time the oven needs to go on for the meat, which is the element that will take the longest. Allow time to rest meat before carving. If your meat is cooking on a high heat, your potatoes will take about 1 hour to roast. Give them longer if you are slow-roasting the meat. Roast parsnips take about half the time of potatoes, whereas peppers and red onions take halfway between the two.
BEST ROAST POTATOES
Peel and chop the potatoes into even-sized pieces. Place them in a saucepan of cold, salted water. Bring to the boil and cook until par-boiled – around 7-10 minutes, depending on size. Drain well into a colander and shake gently to rough up the outsides. Heat a generous tablespoon or two of goose or duck fat in a roasting pan in the oven until hot. Remove the pan from the oven, add the potatoes and use a spoon to coat each potato in the melted fat. Roast until crisp and golden, turning once during roasting time.
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