Tips No. 1: Roasting Tips that make All the Difference

Ask your butcher to weigh the joint to help calculate the cooking time.

Take it out of the fridge an hour before you plan to cook it, bringing it to room temperature. I like to throw some carrot or onion wedges into the bottom of the roasting pan – these will brown and create yummy juices that will add flavour to your gravy.

Always season! – rub in salt and pepper on all sides or use your favourite Robson’s spice rub.

Always pre heat your oven! As soon as you open the door to put your roast in, the temperature will drop, so crank it up first! Pre heat to 220’C (hot oven) and turn the oven down to 160-180’C after 20 min. Cook in the middle of the oven for best results. After cooking remove the joint from the tray, cover with foil and leave to rest for 15-20 minutes. This lets everything settle and gives you time to make the gravy and finish off the trimmings.

Pour 1/2 a cup of water or wine into the hot tray and heat gently on the hob. This will loosen up those delicious caramelised carrots or onions you added and makes the best ‘base’ for your gravy. You can pour this into a saucepan at this point, but I just make mine in the tray. Less washing up! Now add some more stock, season and thicken. Strain out any lumpy bits and enjoy!