roast dinner

Planning a roast dinner this Sunday? Whether you want to rev up the flavour of your chicken or ditch the meat for veg, these 11 tips from the Great British Chefs will help you serve up a feast that’s deliciously memorable

Whether you follow your Grandma’s classic recipe or prefer to experiment with new cuts and spices, with spring in the air, now is the perfect time to invite everyone for a relaxing feast. We ask our partner, greatbritishchefs.com for their advice on the most delicious dishes and how to create traditions new and old.

Bryn Williams – BBC’s Great British Menu winner, chef-patron at Odette’s in London and Bryn Williams at Somerset House

roast dinner

1. Rev up your roast chicken

“I ramp up the flavour of a simple chicken by marinating it in a brine recipe for six hours before roasting it. I then serve it with bread sauce, chipolata sausages, roast potatoes and hisbi cabbage.”

2. Nothing beats home-grown veg

“I grow produce in my garden in Wales with the help of my brother. The first Sunday lunch I made using vegetables and potatoes all grown and picked from the garden is one that I’ll always remember. It felt very satisfying and tasted delicious!”

3. Make like the Welsh

“Being raised in a traditional Welsh household, roast lamb is one of my favourites. You can’t go wrong serving it with a homemade mint sauce. I use a simple three-ingredient recipe – fresh mint, malt vinegar and sugar – and it really compliments the dish.”

Chantelle Nicholsonchef-patron of Tredwells in London and author of plant-based cookbook Planted (available from 19 April 2018)

roast dinner

4. A meat-free roast is just as delicious

“I’m not really fussed if meat features in my roast or not. A veggie option such as a roast celeriac with plenty of spices is great. Plus it’s quicker to cook, less expensive and takes up less space in the oven. Also, take time to caramelise your vegetables as you would your meat – delicious!”

5. Try a Kiwi-style brunch

“Growing up in New Zealand, Sunday roasts weren’t as common as they are in the UK. I had never had a Yorkshire pudding until I came to London! In New Zealand, we generally have Sunday brunch, with everyone tucking in.”

6. Choose seasonal sides

“For spring, I’m a big fan of purple sprouting broccoli or asparagus.”

Michael Caines MBE – chef-patron of Lympstone Manor in Exmouth and one of the UK’s most respected chefs

roast dinner

7. Treasure the nostalgia

“I always remember the homely smell in the kitchen of the roasting joint, Yorkshire puddings, roast potatoes, apple sauce and Bisto! We would always have an apple crumble for dessert too and these smells remind me of precious family times growing up.”

8. You don’t need to spend the earth

“We used to slow roast a brisket as it was a cheaper cut of meat compared to a topside or sirloin. This alternative cut still makes an tasty dish.”

9. Make it a long, lazy one

“Even though the prep can be stressful, remember that roasts are a great opportunity to sit with your family and friends and take a long lunch. Times like this can be rare for me, so I like to make the most of it.”

Martin Wishart – Michelin-star chef behind four restaurants including chef-patron at Restaurant Martin Wishart in Edinburgh

roast dinner

10. Maximise your meat flavours

“The nostalgic smells and tastes from Sunday lunch make it for me. I love using the juices from the roasting pan in a fresh gravy.”

11. End on a high note

“Bread and butter pudding is my favourite.”

Looking for the perfect roast recipe? Try Martin Wishart’s roast chicken with apples, parsnip, sage and cider.

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