Olly Murs

After returning from his holiday with his mates Olly has headed straight for a traditional Sunday Roast and just to help you along with the cooking of a traditional Sunday Roast find recipes below to eat like Olly.

Roast rib of beef

Roast rib of beef


  • 3kg beef rib , on the bone
  • beef dripping or olive oil
  • 6 chopped carrots
  • 6 chopped parsnips
  • 2 onions , cut into quarters
  • 1 garlic bulb, cut in half
  • a couple of large sprigs thyme
  • 1 bottle red wine
  • 500ml beef stock , powder, cubes or fresh

Difficulty and servings  Serves 6

Preparation and cooking times Total time Ready in 2 hours 50 mins


  1. Heat the oven to 220C/fan 200C/gas 7. Season the joint heavily with freshly ground black pepper and sea salt, rubbing it into the fat and flesh.
  2. Heat the beef dripping or olive oil in a roasting tin and sear the meat quickly on all sides, including the ends, until you get a nice dark brown colour then remove the meat and set aside.
  3. Make a bed of the carrots, parsnips, onions, garlic and thyme in the bottom of the roasting tin and sit the meat on top. Roast for 20 minutes then turn the oven down to 160C/fan 140C/gas 3 and continue to cook for 20 minutes per 450g for medium or 15 minutes per 450g for rare.
  4. Take the roast meat out of the tin, wrap it in foil and rest it on a plate for a good 30 minutes.
  5. To make gravy, put the roasting tin over a medium heat, tip in a bottle of good red wine, scraping the crunchy bits off the base of the tin. Bubble until reduced by at least half. Add the stock and the juices you have caught on the plate beneath the beef, then sieve to remove the veg.

You can always add a spoonful of redcurrant to the gravy.

Yorkshire Puddings 


  • 140g plain flour (this is about 200ml/7fl oz)
  • 4 eggs (200ml/7fl oz)
  • 200ml milk
  • sunflower oil , for cooking


  1. Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oilevenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
  2. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

Roast Potatoes

  • 1kg Maris Piper potato
  • 100g duck or goose fat fat (for a luxurious taste), or 100ml/3½fl oz olive oil
  • 2 tsp flour
  • Maldon salt , to serve


  1. Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
  2. Drain the potatoes in a colander. Now it’s time to rough them up a bit – shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.
  3. Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.

Olly Murs

As Olly Murs tweeted on 22nd  December “Time for Irish beef and Guinness Pie…Me Thinks”

With a Pork Pie hat!

Beef and Guinness Pie brings together two of Ireland’s most famous products, beef and Guinness in a hale and hearty pie. The long-slow cooking of the filling creates not just perfectly tender beef, it also allows the flavor of the Guinness to permeate the meat and the vegetables and produce a thick, luscious sauce.

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours


  • 7 oz/200g all purpose/plain flour
  • pinch of salt
  • 4 oz/ 110g butter, cubed or an equal mix of butter and lard
  • 2-3 tbsp cold water
  • 1 egg, beaten for glaze
  • 1oz/25g all purpose/plain flour
  • 1lb/900g chuck steak cut into 1″/2.5cm cubes
  • ¾ oz/ 20g butter
  • 1 tbsp vegetable oil
  • 2 large onions, thinly sliced
  • 2 carrots chopped in to 1″/2.5cm cubes
  • 2 tsp Worcestershire sauce
  • 2 tsp tomato puree
  • 17 fl/oz/500 ml Guinness or stout
  • 1½ pints/300ml hot beef stock
  • 2 tsp sugar
  • Salt and ground pepper


Make the pastry

  • Place the flour in a large bowl and season with salt and ground black pepper, add the cubes of meat and toss well in the flour until evenly coated.
  • Heat the butter and oil in a large, heavy-based, flameproof casserole dish until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
  • Add the onions and carrots to the pan and fry gently for about 2 minutes then return the meat to the pan with the Worcestershire sauce, tomato puree, ale stock and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil. Cover, reduce to a gentle simmer and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy. Remove from the heat, place into a 2½ pint/1.5 liter deep pie dish and leave to cool completely.
  • Heat the oven to 400F/200C/Gas 6.
  • Roll out the pastry to 1/8″/3mm. Cut a ¾”/2cm strip from the rolled-out pastry. Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down. Cut out the remaining pastry about 1″/2.5cm larger than the dish. Sit a pie funnel in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
  • Place the pastry lid over the top and press down to the edge and seal. trim off any excess pastry an crimp the edges with a fork or between your thumb and forefinger. Brush the top with beaten egg and make a hole in the center to reveal the pie funnel. Bake for 30 – 35 minutes until the pastry is crisp and golden.

Or try this PJs pie

PJ’s Steak & Guinness Pie Recipe


2kg diced chuck steak
1 brown onion medium dice
1 teaspoon garlic mince
300ml Guinness
½ litre veal stock
Salt and pepper
1 bunch thyme
50gm flour
30ml olive oil
2 sheets puff pastry


In a thick base saucepan sauté the onions, garlic, thyme and seasoning, and then add diced meat. Lightly brown the meat off then add the flour and stir for 1 minute on a low heat. Add the Guinness and veal stock. Bring the pie mix to a boil and let simmer for approximately 45 min on low heat. Always ensure the meat is covered by the stock and add more stock if needed.

Once the pie mix is ready place into a ceramic pie dish and cover it with puff pastry. The pie is then placed into a preheated moderate oven (180°C) and baked till the pastry is golden brown. Approximately 10 min.

Remove the pie from the oven and serve immediately with mash potato and green peas.

A Few Tips

  • * The pie mix will be ready when the meat starts break apart if pressed
  • * The lower the heat whilst cooking the meat, the more tender the meat will be
  • * Check the dish every 15 min to avoid over-cooking