Cooking a Sunday Roast is one of my favourite things and always reminds me of Sunday's when I was young helping my Mum peel the potatoes and carrots. For me there are a few things that help to make the perfect Sunday Roast:
1. A good joint of meat from your local butcher. I always cook mine on a low heat over night, it makes for a tender and succulent joint.
2. Plenty of vegetables - I like to have at least 5 on my plate! Blanched in boiling water so they have a nice bite to them and all the goodness is still there. If you'd like something different and to really show off, add a beetroot puree - it tastes great with your gravy!
3. Fluffed potatoes - once they have been boiled, give them a good toss in a colander before drizzling them with oil and seasoning with salt, pepper, garlic and rosemary.
4. A rich and tasty gravy - I always use the juice from my joint to add a rich flavour to my gravy.
5. A roast just isn't the same without a good Yorkshire Pudding - use equal measures of flour, egg and milk with a pinch of salt and then pop them in a piping hot oven until they are golden and crispy.
6. If you're having roast beef or lamb you can't beat a nice glass of Malbec to go with it.
7. Finally, and most importantly, a roast must be had in good company!