roast dinner

Pigs in blankets are too delicious to be reserved for a one-off Christmas side dish - try them as a party snack or with roast chicken.

Pigs in blankets

bacon

sausages

cocktail sticks, to secure the bacon

The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!

Best Yorkshire puddings

plain flour(this is about 200 milliliters/7fl oz)

eggs(200 milliliters/7fl oz)

milk

sunflower oil,

Drizzle a little sunflower oil evenly into two <a href="https://www.bbcgoodfood.com/review/best-yorkshire-pudding-tins">4-hole Yorkshire pudding tins</a> or two 12-hole non-stick muffin tins and place in the oven to heat through.

To make the batter, tip 140g plain flour into a bowl and <a href="https://www.bbcgoodfood.com/review/best-whisks">beat</a> in 4 eggs until smooth.

Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.

Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.

Serve immediately. You can now cool them and freeze for up to 1 month.

Gordon Ramsay's roast turkey recipe is a Christmas favourite. This delicious, easy to make turkey is flavoured with lemon, parsley and garlic

Gordon Ramsay&#8217;s roast turkey with lemon, parsley and garlic

turkey (ideally Norfolk Black

sea salt and black pepper

onions,

lemon, halved

garlic,

bay leaves

olive oil, to drizzle

rashers of smoked streaky bacon

Lemon, parsley and garlic butter:

butter,

olive oil

garlic cloves,

flat leaf parsley, leaves only, chopped

Cheesy leeks are great as a side dish for roast chicken – especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four. 


Cheesy leeks 

leeks

grams/¾oz

grams/¾oz plain flour

200 milliliters/7fl oz milk, semi-skimmed

tsp English or Dijon mustard

grams/3½oz mature cheddar cheese,

tbsp dried white breadcrumbs (ideally panko breadcrumbs), optional

salt and black pepper

Traditionally this French dish is sautéed on the hob, but if you’re serving as a Sunday roast accompaniment all that last-minute fuss can be a distraction. This is finished in the oven instead. This dish also makes for a simple vegetarian supper served with some sharply dressed salad leaves.


Lyonnaise potatoes

butter

thyme

garlic cloves, thinly sliced

Master crispy crackling with this simple roast pork shoulder recipe and you’ll have the perfect roast dinner. Use our <a href="https://www.bbc.co.uk/food/articles/roast-calculator">roast calculator</a> to work out exact roast pork shoulder cooking times and temperatures.

Roast Pork Shoulder

ounces-5lb half pork shoulder, boned and rolled

sea salt

white onions,

carrots

Bramley apples, peeled,

rosemary,

demerara sugar,

Roast pork shoulder

This simple Christmas gravy can be made a few days ahead or you can freeze it for up to a month

Proper Turkey Gravy

onions

carrot,chopped

turkeyneck (optional)

1.3l turkey or chicken stock

tbsp plain flour

tbsp white wineor water

Proper turkey gravy

Put the onions and carrot in a large pan with the turkey neck (optional). Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)

Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for 1 month. Thaw in the fridge a day ahead. Heat in a pan until piping hot, then add the juices from the turkey and season to taste.

Make the base for this gravy up to two days ahead, then simply add your roasted meat juices and heat before serving

Tasty Make-Ahead Gravy

sunflower oil

onion, finely chopped

carrot, chopped

bay leaf

stock

juices from the turkey(see 'goes well with', right)

Tasty make-ahead gravy

Heat the oil in a non-stick pan, then fry the onion, carrot and bay, stirring frequently, until the onion is golden. Stir in the flour, then pour in the stock while stirring. Simmer for 15 mins. Discard the bay leaf, then purée the contents of the pan with a hand blender until completely smooth. Cool, then chill. Can be made 2 days ahead.

When you take the turkey from the oven (see 'goes well with', right), pour the juices from the tin into a deep but narrow jug or bowl. Leave to stand so that excess oil from the turkey rises to the top. Skim off as much fat as you can and discard, then pour the juices into a pan with the gravy base and stir over the heat until bubbling. Season to taste.

The Hairy Bikers' ultimate roast pork belly recipe is great for a Sunday lunch or dinner party. The skin is crisp and crunchy while the meat is soft and tender.

Use our <a href="https://www.bbc.co.uk/food/articles/roast-calculator">roast calculator</a> to work out the exact pork belly cooking times and temperatures.

Roast Pork Belly

pork belly, skin scored

tbsp finely chopped fresh thyme leaves

tsp sea salt flakes

tsp black pepper,

apples, peeled, quartered,

sage leaves

tsp plain flour

200 milliliters/7fl oz cider

Roast pork belly

Gordon Ramsay's honey glazed ham recipe is a great staple as it can be served hot or cold. Whether served as a Christmas ham or Sunday lunch it's delicious!

Gordon Ramsay&#8217;S Honey Glazed Ham

3kg unsmoked boneless gammon joint

carrots,

leek,

onion,

tsp black peppercorns,

coriander

cinnamon sticks, broken

cloves

Honey glaze

demerara sugar

Madeira wine

milliliters sherry vinegar

honey

Gordon Ramsay&#8217;s honey glazed ham

Best Yorkshire Puddings

These homemade Yorkshire puddings are so easy peasy and taste so amazing, you will never again even consider buying ready-made yorkies! Better still they rise perfectly every time, only take 5 minutes hands-on time and are practically foolproof.

Easy Peasy Yorkshire Puddings

flour

salt

eggs

200 ml semi-skimmed milk

ml water

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Put 1 teaspoon of olive oil into each hole of a 12 hole muffin tin (see note 1) and place the muffin tin in the oven – it will heat up as the oven heats up.

In a bowl, mix together the flour and salt, to ensure the salt is evenly distributed.

Measure out the milk and water in a measuring jug, then crack the eggs into the same jug. Whisk together with a balloon whisk (or a fork, if you don’t have a balloon whisk).

Pour the eggs/milk/water mixture into the flour/salt mixture slowly, whisking constantly to ensure the ingredients are well combined.

Pour the Yorkshire pudding batter into the jug (to make it easier to pour into the tin later).

Leave the batter to rest for 20 minutes (during which time your oven and muffin tin will heat to the perfect temperature.

Now you need to work quickly. Remove the muffin tin from the oven, fill each hole two-thirds full with batter and get the muffin tray back into the oven ASAP (DO NOT leave the oven door open while you do this or your oven will cool down too much).

Cook your Yorkshire puddings for 25-30 minutes or until done to your preferred level of squidgyness/crispness (20 minutes for pale gold and squidgy, 25 minutes for mid gold and crisp with a touch of squidge, 30-35 minutes for dark gold and no squidge).

DO NOT for any reason open the oven door for the first 20 minutes of cooking time (or they will fall flat!)

Remove from the oven and eat immediately (if you leave them for any length of time they will lose their crispness and deflate somewhat).

Serve with roast beef, other roast meats or sausages.

https://embed.mediavine.com/videos/w6acquanjgbeatkgwxhz

Mary Berry's Yorkshire pudding recipe is foolproof. She's been making them to serve with Sunday lunches for many years. Watch the video and she'll show you how to make Yorkshire puddings too!

Equipment and preparation: you will need a 12-hole deep bun tin, or two four-hole Yorkshire pudding tins or a large roasting tin.

Each serving provides 197 kcal, 7g protein, 14.5g carbohydrates (of which 2g sugars), 12g fat (of which 3g saturates), 0.7g fibre and 0.3g salt.

Yorkshire pudding 

grams/3½oz plain flour

225 milliliters/8fl oz milk

tbsp sunflower oil

Mary Berry reveals her clever trick for making perfect Yorkshire puddings ahead of time. You reheat them when it's time to serve and they're as good as if you'd just made them.

Yorkshire Puddings

Perfect roast potatoes -fluffy inside with a crunchy exterior. Part of my step-by-step guide for making a delicious roast beef dinner.

Crispy Roast Potatoes

lbs (1kg) floury potatoes

tsp Maldon salt

thyme leaves

Preheat the oven to 220C/425F.

Peel the potatoes and chop into chunky pieces a little bigger than a ping pong ball (approx 2 inches/5cm across).

Place in a pan and cover with cold water. Place on the hob on a high heat and bring to the boil, then turn down the heat and simmer for 8-9 minutes - until softened at the edges.* Tip 1

Meanwhile, place the lard or (goose fat if using) in a large roasting tin and place in the oven to for 10 minutes until shimmering hot.

Drain the potatoes in a colander *Tip 2, and give them a good shake to really roughen up the edges. Don't worry if a few break apart and they look overly fluffy. The more fluffy they are, the better they'll absorb the fat and the crispier they'll be.

Carefully place the potatoes - using tongs - in the baking tin with the hot fat. Turn them over once to coat in the fat and then place in the oven.

Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.

Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and some fresh thyme leaves.

This is how to cook the BEST Crispy Roast Potatoes. One of the most important sides on any roast dinner. 

Full recipe plus tips on making ahead here: https://www.kitchensanctuary.com/best-crispy-roast-potatoes/

Ingredients for the Roast Potatoes: 
2 1/4 lbs (1kg) floury potatoes - such as Maris Piper or red-skinned Rooster potatoes
1/2 cup (120g) lard or duck fat (use vegetable oil instead for a vegetarian version)
1 tsp Maldon salt
1 tbsp fresh thyme leaves

#RoastDinner #CookingShow #Recipe

The BEST Crispy Roast Potatoes

Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our <a href="https://www.bbc.co.uk/food/articles/roast-calculator">roasting calculator</a> to work out the exact times and temperatures for your roast.

Each serving provides 270 kcal, 46g protein, 0g carbohydrates (of which 0g sugars), 9.5g fat (of which 2.5g saturates), 0g fibre and 0.6g salt.

Roast chicken

lemon

2–3 garlic cloves

sea salt and freshly ground back pepper, to taste

James Martin brings you the perfect roast beef recipe for an extra special Sunday lunch. Push the boat out and make your own Yorkshire puddings and gravy. To find exact <a href="https://www.bbc.co.uk/food/articles/roast-calculator">roast beef cooking times</a> use our handy roast calculator.

Roast beef

free-range eggs

600 milliliters/20fl oz milk

grams/1¾oz beef dripping

beef

200 milliliters/7fl oz white wine

300 milliliters/10fl oz beef stock

King Edward potatoes,

beef oil

grams/2¾oz butter

carrots, finely sliced

greens,

peas

For this rich and creamy potato gratin, the potatoes are par-boiled in the cream mixture, which allows their starch to help thicken the sauce. Adding bacon makes this a great main meal – serve with a sharply dressed leafy salad.

Potato gratin

600 milliliters/20fl oz semi-skimmed milk

garlic cloves, bashed

bay leaves,

thyme sprigs,

leek, thinly sliced

400 milliliters/14fl oz double cream

900 grams/2lb waxy potatoes, scrubbed

6–8 rashers dry-cured, smoked streaky bacon, snipped into small pieces with scissors (optional)

Parmesan,

grams/1¾oz Gruyère, grated

Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast dinner. (They're even better the next day, eaten straight from the fridge!)

Each serving provides 389 kcal, 7g protein, 65g carbohydrates (of which 3g sugars), 9.5g fat (of which 4g saturates), 7g fibre and 0.3g salt.

Perfect roast potatoes

tbsp duck fat

Maris Piper or King Edward potatoes (each about 175 grams/6 ounces)

garlic

Our harissa lamb shoulder is a one-pan roast that is packed with flavour. Slow cooking the meat makes it so tender and allows the flavours to develop.

Slow roasted harissa lamb shoulder

lamb shoulder, weighing approximately 2.2-4kg

harissa paste

shallots,

white wine

1.2kg new potatoes, peeled and halved

fennel,

For the pickle:

vinegar

sugar

radishes, halved

dill

A tender cut of beef is a little bit of luxury and this is the perfect main course to cook for a gathering of friends.

Roast fillet of beef with roasted garlic and mustard cream

1kg/2.2lb middle-cut thick fillet of beef

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The most viewed roast dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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