New columnist Charlie Gray of ‘Ask Charlie’ shares her tips as to how to cook a perfect Sunday roast
A Sunday roast 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.
A Sunday roast doesn’t have to be at lunch time, early evenings work well too – this way, you have more of the day to do the things that need to be done.
Cooking the roast shouldn’t be stressful so I thought I would share my top tips with you:
Take the meat out of the fridge an hour before cooking, at this point, it is the perfect time to lay the table and prepare the vegetables and make the all-important pudding (bread and butter, treacle tart, apple pie are great options).
Prepare the meat, season, stuff, etc and pop into a hot oven.
Par boil your potatoes for 8 mins then strain and give a little shake to fluff up.
Tip on to a lined roasting tray drizzle a little rape seed oil and sprinkle a tablespoon of flour and season with sea salt – place these in the oven with the meat.
You can now sit down and relax for 30 minutes.
Next steam your veggies and make a bread sauce or cheese sauce to accompany them.
Make sure you keep the water from the bottom of the steamer as this is perfect for adding into your gravy.
Now is the time to warm your plates and serving bowls.
Take out the meat and let it rest while you make the gravy
Carve, serve and enjoy.
My roast beef recipe with all the trimmings is available on my website.