Sunday is the traditional day of the roast, whether it be chicken, a joint of beef or leg of lamb. Good prep ensures for perfect results and one of the most important things to remember is to never cook meat straight from the fridge – take large joints out for about an hour and smaller joints or chickens need just 30 minutes. Preheating the oven is essential to give a quick blast at a high temperature to crisp the fat and create a nice crust before lowing the temperature to continue cooking. Resting is very important too as it allows the moisture to redistribute back through the meat, making it juicier and easier to carve. Ideally, it should rest for 30 minutes on a warm plate and loosely covered with foil.