SUNDAY IS A day of rest allegedly, but not if you’re the one tasked with cooking the Sunday roast.
The pressure is on and the heat is up. So we’ve come to the rescue with some foolproof tips and tricks to make this Sunday roast the best one ever.
First things first – you have to start with the perfect recipe. Hopefully yours has been handed down the generations but just in case it wasn’t, we’ve got a pretty easy, spectacularly tasty roast lamb (with rosemary and garlic) recipe right here.
Preparation is key – get those potatoes and carrots peeled first thing and you’ll be away in a hack.
Roast potatoes are compulsory of course, and par-boiling them for five minutes, giving them a shake in the saucepan before dousing them in very hot oil and whacking them in the oven will give you the crispiest roastie you’ve ever had in your life.
The side dishes are where you can get fancy or keep things traditional.
Honey-glazed roasted carrots sound like a lot of work, but here’s how easy it is:
Couldn’t be easier. You could even chuck in a few parsnips for good measure.
Some peas add a little colour, a jug of gravy and you’re done!
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