Roast rib of beef

Serves 68

Three bone rib of beef (about 3kg) Preheat the oven to 190degC. Roast in preheated oven for 20min and then reduce heat to 160degC and roast for a further two hours for medium. Turn off the oven, open the door to let the heat out and then shut the door again, leaving the beef to sit in the warm oven, still uncovered for 15 minutes. (If you are roasting vegetables at the same time, remove the meat and leave it to stand in as warm place). Remove the twine and place the meat on a carving board. Save the juices to use in the gravy.

Easy roast gravy Serves 6

2 tablespoons plain/allpurpose flour 100g brown chicken stock or 200ml/ scant 1 cup chicken stock from a stock/ bouillon cube

2 teaspoons redcurrant or cranberry jelly salt and black pepper, to season

Method

Once your meat is fully roasted, move it to a board to rest (don't put kitchen foil over the top; you'll only be a few minutes, so just let it breathe).

Drain nearly all of the meat juices from the roasting pan into a jar, but leave the last 34 tablespoons in there. This is usually the fattier portion, which is what we want.

Put the roasting pan over a medium heat on the stovetop and let the reserved fatty meat juices start to bubble.

Stir in the flour and then add the stock and stir well until smooth. Add the redcurrant or cranberry jelly and keep cooking until thickened and glossy. Season to taste.

Transfer to a gravy boat or spoon over the carved meat.

Foolproof roasties Serves 4

6 Maris Piper or Yukon Gold potatoes, peeled and quartered

100g goose/duck fat or 100g/7 tablespoons butter

1 tablespoon plain/allpurpose flour salt, for the water

Method

Preheat the oven to 200degC and put a roasting pan in the oven to heat up.

Put the potatoes in a pan of water with a pinch of salt. Bring to the boil then reduce the heat to low and simmer for 2 minutes. Meanwhile, remove the hot roasting pan from the oven and put the goose fat or butter in. Return it to the oven to get really hot.

Drain the potatoes well in a colander. Take the lid from the pan and hold it securely over the top of the colander, then shake, shake, shake for 15 seconds to roughen the edges a little. Sprinkle with the flour.

Carefully put the potatoes into the hot fat (be wary of splashing) and roast in the preheated oven for 15 minutes. Turn all the potatoes over and return to the oven for a further 15 minutes.

If they're still not quite crispy, turn them again and replace for a further 10 minutes, until golden brown and crispy.

Yorkshire puddings Makes 810

3 eggs, beaten

200g/11⁄2 cups plain/allpurpose flour, sifted

250ml/1 cup fullfat/whole milk salt and black pepper, to season an 810hole muffin pan, greased well with butter or dripping

Method

Preheat the oven to 180degC.

Beat the eggs into the sifted flour, then use a whisk or electric handheld whisk to mix while you add the milk. Mix until smooth and season with salt and pepper. Place the batter in the fridge for 30 minutes to rest.

To help the batter brown well on the underside and ensure a good rise, put the greased muffin pan in the preheated oven for the last 5 minutes of the batter's resting time.

Take the hot pan out of the oven and divide the batter between the holes. Put it back in the oven and cook for 2530 minutes, but keep checking the puddings after 20 minutes and remove once risen and golden brown.

Honey parsnips Serves 4

2 tablespoons olive oil

45 parsnips (depending on how chunky they are), peeled and quartered 4 tablespoons runny honey

1 teaspoon mustard powder (optional) salt, for the water

Method

Preheat the oven to 180°C

Put the olive oil in a roasting pan and place in the oven to heat up.

Bring a pan of water to the boil over a high heat, add the quartered parsnips and a pinch of salt and boil for 2 minutes. Drain well.

Take the hot roasting pan out of the oven and tip the parboiled parsnips into the hot oil carefully, being wary of spitting oil. Toss the parsnips in the hot oil to coat them all over.

Roast the parsnips for 5 minutes in the preheated oven to dry them out a little. Then drizzle the honey over the top, sprinkle with salt and return to the oven for 1520 minutes, until sticky and brown. You can also add mustard power along with the honey, if you like.