Top tips for a stress-free Sunday roast
Cooking a roast can be an almighty palaver, so we’ve put together a few tips to help you create a stress-free Sunday lunch
From crispy roast potatoes and tender beef to light Yorkshire puddings and homemade gravy, cooking a roast can be an almighty palaver, an ordeal - something to get through rather than enjoy, with the planning, prep and puffing often outweighing the pleasure of sitting down to a roast.
So we've put together a few tips to help you create a stress-free roast for the family.
Get your prep done early doors
If you're doing roast spuds, sprouts and swede and carrot mash for four, then you've got some serious peeling to do - and the sooner you do it, the better you'll feel. Get up off the sofa, switch off Goals On Sunday and get scraping. Once your veg is peeled pop your spuds in one pan and your carrot and swede in another.
Not confident about peeling and chopping vegetables? Check out the BBC Food Techniques section.
Cook your meat before your spuds go in the oven
One of the worst things about cooking a Sunday roast is bringing it all together at the end - with pans boiling over, meat not quite ready and no space in the oven for your Yorkshire puds.
Ease the pressure here by putting your beef in the oven before everything else, only adding your parboiled roast potatoes when you've taken out the meat. Cover the meat with tin foil and leave it to rest on a chopping board for 30 minutes before carving. Once the meat is carved, transfer it to a plate and cover tightly with foil.
Find a great roast beef recipe from BBC Food.
Be organised with your spuds
While the meat is in the oven put your pan of peeled spuds - always go for Maris Piper - on a high heat and bring to the boil. Let them simmer for around 15 minutes, then drain and bash about a bit in the pan so the edges are ruffled - this will make them deliciously crisp.
Meanwhile, put some olive oil or goose fat in a roasting tray to heat before taking the tray back out of the oven and carefully adding the spuds to roast while your meat is resting and being carved - give them around 45 minutes.
Keep your veg warm while your meat cooks with a double oven
From soggy roast spuds to lukewarm veg, there's nothing worse than a cold roast. Steer your spread clear of this cardinal sin with a bit of planning and a double oven. With a double oven such as those found on our Rangemaster cookers you can keep the veg and meat warm while the potatoes and Yorkshire puds finish cooking.
The main oven can be set to the searing hot temperature required to crisp up roasties and make Yorkshires rise, while the smaller, second oven can be set to a lower temperature to keep the swede and carrot mash warm - put into its serving dish with a few extra knobs of butter and covered tightly with tin foil.
Then it can be taken out and placed straight onto the table as those super crisp spuds are ready to serve.
We have included a recipe for swede and carrot mash from the Good Food Channel here.
Avoid nasty gravy stains and melted spatulas with
With carrots and swede in one pan, gravy in another and potatoes in yet another things often boil over when cooking a roast. With a regular electric hob, this can lead to stubborn stains that take ages to budge.
But with an electric cooker with induction hobs, you can wipe clean the hobs as soon as you've removed the pan. How? Because they use clever technology that turns your pan rather than the hob into the heat source.
When going from draining the spuds to carving the meat it's easy to leave your tongs on the cooker top. But with an induction hob you can be sure they won't burn your fingers when you pick them up, or melt if the utensils are plastic.