Sunday roast

Make Sunday roast at home

Ingredients

• 3 lb (1.4 kg) beef topside or whole chicken
• 2 lb (900 g) potatoes, cut in chunks
• 3 carrots and 2 parsnips, cut in batons
• 1/4 cup beef drippings or oil
• For Yorkshire pudding: 1 cup flour, 3 eggs, 1 cup milk
• 2 cups beef stock
• 2 tbsp flour for gravy
• Salt, pepper, thyme

How it's made

1. Heat the oven to 425 F (220 C). Season the meat and roast 20 minutes, then lower to 350 F (175 C) and roast about 20 minutes per pound for medium.
2. Parboil the potatoes 8 minutes, drain, shake to rough up the edges.
3. Heat drippings in a roasting pan, toss in the potatoes and roast 45 minutes, turning once; add carrots and parsnips for the last 30.
4. Whisk flour, eggs and milk with salt for the batter and rest 30 minutes.
5. Rest the meat 20 minutes under foil. Heat oil in a muffin tin until smoking, pour in the batter and bake 20 minutes at 425 F (220 C).
6. Stir flour into the roast pan juices, add stock and simmer into gravy.
7. Carve and serve with all the trimmings.