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
- 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 Ready in 2 hours 50 mins
- 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.
- 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.
- 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.
- Take the roast meat out of the tin, wrap it in foil and rest it on a plate for a good 30 minutes.
- 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.
- 140g plain flour (this is about 200ml/7fl oz)
- 4 eggs (200ml/7fl oz)
- 200ml milk
- sunflower oil , for cooking
- 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.
- 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.
- 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
- 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.
- 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.
- 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.