Sundays are a time for slowing down, spending time with loved ones and tucking into a hearty roast dinner. There really is no better way to end the week.
Whilst we eagerly await the first, early signs of spring, delicious roast dinners remain firmly on the menu and, of course, everyone has their preferred roasting joint. Here, our good friend Gill Meller shares details of his perfect Sunday Roast, along with tips to recreate your own version.
"Slow grown Grass Fed Beef has the most wonderful depth of flavour and the rib, whether on the bone or off, is one of my favourite cuts for roasting. A good rib of beef should carry a little fat, this is where lots of the flavour can be found, but it also has a wonderful tender eye that runs through the middle surrounded by meat with a little more substance. As a cut it has a bit of everything for everyone."
A rich roasting joint such beef deserves an equally rich and flavoursome side dish, and Gill recommends a beautifully creamy leek gratin.
"Leeks and beef are so good together. In this particular recipe I add a handful of dried cep mushrooms. They give the gratin an extra dimension; their uniquely wonderful earthy flavour is no stranger to beef."
No Sunday is complete without the classic roast dinner trimmings, and Gill knows a thing or two about creating moreish roast potatoes. The addition of our grass fed beef dripping adds a deep, rich flavour.
"Don't drain your potatoes too early, as you wont get those roughed up fluffy edges you’re looking for. For a second layer of crispness, I like to lightly crush the potatoes part way through cooking. Yes, they split and open up a bit, but it gives them more surface area, which eventually equals more crunch."
What better to accompany crispy roast potatoes than golden, comforting Yorkshire puddings, lavishly coated in a big puddle of gravy.
"For the best yorkshire puddings, make sure the fat is piping hot before adding the batter, enabling the puddings to rise to their full potential.
Explore our full range of grass fed, native breed, slowly reared meat to find your perfect Sunday roast centrepiece. Find plenty of roasting recipe inspiration on our journal.
