I will be making a good roast dinner tomorrow. If anyone wants the recipie for a traditional English roast sunday lunch, here it is: Prep all the veg first - Roughly chop greens - cabbage / kale or similar. Put in cold water to rest Peel and chop the potatoes - a good floury type - put into water to rest Peal and slice length ways the parsnips Wash and top baby carrots Next, yorkishire pudding. To make about 4. One cup (not a measuring cup, just a regular mug you drink from. The size doesn't matter as long as you use the same for flour and milk) of flour, sieved into a bowl. A mug of milk. Two large eggs. Mix well with a beater and add a dash of salt and pepper and put in the fridge - this is important. Next the beef. I use rib of beef on the bone. About one rib per person. Make sure it comes up to room temp and cover in salt, pepper, a sprinkle of any herbs you have fresh and a rub of good olive oil and put in the roasting tray. with a splash of water in the bottom. Put a good splash of oil into 4 holes of a muffin tin. Bring the oven to 220c and add the meat - 25 mins per 500g Put the potatoes on to boil. Boil until VERY soft. Drain and give a good roughing up in the sieve. Put a small roasting tin in the oven with a jar of goose or duck fat (you can use a cup of oil instead, but the fat gives flavour) and pop it in the oven to get hot. Sprinkle a couple of table spoons of semolina flour over the potatoes Put the muffin tin in the over 20 mins before meat is finished and turn oven to max. At the same time, take the tin out with the duck fat and put the potatoes in and pop in the oven When the meat comes out, take the muffin tin out and pour in the chilled yorkshire mix. Pop it in the oven. Put the meat on the chopping board and cover with tin foil. Put the roasting tin on the hob and put the heat up high and pour in a large glass of red wine. Give it a good stir making sure you scrape up any bits from the tin as this has a lot of flavour. Add a couple of table spoons of flour and stir well and reduce by two thirds. Add a pint of good beef stock and stir well simmer. Reduce until nice thick gravy Put the vegatbles on the heat to cook. Start carving the meat - pouring any juices into the gravy. By now, the potatoes should be nice and crunchy and the puddings risen. Serve them, then the veg. Strain the gravy and serve
