Sunday roast dinners are a time-honored tradition that brings families and friends together for a hearty and delicious meal. One classic option is a roast chicken dinner, which is easy to prepare and always crowd-pleasing. In this post, we’ll take you through the steps to make a perfect roasted chicken Sunday roast dinner.

Ingredients

To make a roasted chicken Sunday roast dinner, you’ll need the following ingredients:

• Whole chicken
• Carrots
• Potatoes
• Onion
• Garlic
• Lemon
• Thyme
• Olive oil
• Salt and pepper
• Chicken broth

Preparation

1. Preheat the oven to 200°C.
2. Clean and truss the chicken, then stuff the cavity with lemon and thyme. Trussing the chicken is important to help it cook evenly and retain its shape. It’s a simple process that involves tying the legs and wings close to the body with kitchen twine.
3. Rub the chicken with olive oil and season with salt and pepper. This will help create a flavorful and crispy skin.
4. Peel and chop the carrots and potatoes into bite-sized pieces, then chop the onion and garlic. These vegetables will roast alongside the chicken, adding flavor and texture to the dish.
5. Toss the vegetables with olive oil and season with salt and pepper. This will help the vegetables roast evenly and develop a delicious caramelized flavor.
6. Place the chicken on a roasting pan and arrange the vegetables around it. Make sure to place the chicken breast-side up and arrange the vegetables in an even layer around it.
7. Roast the chicken and vegetables in the oven for about an hour, or until the internal temperature of the chicken reaches 75°C. Use a meat thermometer to check the temperature of the chicken in the thickest part of the meat, being careful not to touch the bone.

Gravy

To make the gravy, remove the chicken from the roasting pan and set it aside to rest. Strain the drippings and remove any excess fat. Add chicken broth to the drippings and whisk until thickened. Season with salt and pepper to taste.

Serving

Arrange the roasted chicken and vegetables on a platter and pour the gravy over the top. Serve with additional sides such as stuffing, cranberry sauce, or rolls.

Tips and Variations

To make the perfect roasted chicken, truss it to help it cook evenly, and baste it with the pan juices to keep it moist. Let the chicken rest before carving to allow the juices to redistribute. You can also experiment with different herbs or vegetables, or add bacon to the pan for added flavor.

Leftovers

Roasted chicken is incredibly versatile, and leftovers can be used in sandwiches, salads, or soups throughout the week. Leftover vegetables can also be repurposed in a hash or frittata. To store the leftovers, place them in airtight containers and refrigerate for up to 4 days.

Conclusion

A roasted chicken Sunday roast dinner is a classic and delicious meal that’s perfect for a family gathering or a special occasion. With a little bit of preparation and some patience, you can create a hearty and satisfying meal that’s sure to impress. Don’t forget to save the leftovers for sandwiches and other meals throughout the week. Enjoy!

Perfect Sunday Roast Beef Dinner

Serves: 4-6
Cooking Time: 2.5 – 3 hours

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Ingredients

For the Roast Beef

• 1.5kg topside of beef
• 2 tbsp olive oil
• 4 cloves garlic, finely sliced
• 4 sprigs of fresh rosemary
• Sea salt and freshly ground black pepper

For the Garlic & Rosemary Roast Potatoes

• 1kg Maris Piper potatoes, peeled and cut into chunks
• 4 cloves garlic, bashed
• 4 sprigs of fresh rosemary
• 4 tbsp goose fat or olive oil
• Sea salt

For the Yorkshire Puddings

• 150g plain flour
• 3 large eggs
• 200ml whole milk
• Pinch of salt
• Sunflower oil for the tin

For the Seasonal Vegetables

• Carrot and Swede Mash
  • 3 medium carrots, peeled and diced
  • 1 small swede, peeled and diced
  • 2 tbsp butter
  • Pinch of nutmeg
• Chantenay Carrots, Parsnips, Cauliflower, and Peas
  • 250g Chantenay carrots, peeled
  • 2 parsnips, peeled and quartered
  • 1 small cauliflower, broken into florets
  • 150g garden peas
• 2 tbsp butter
• 1 tbsp honey

For the Proper Gravy

• Beef drippings from the roasting tray
• 1 tbsp plain flour
• 200ml red wine
• 500ml beef stock
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste

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Method

1. Roast the Beef

1. Preheat the Oven: Ensure the beef is at room temperature before roasting. Preheat your oven to 220°C (200°C fan) or 425°F.
2. Prepare the Beef: Rub the topside of the beef with olive oil, sea salt, and black pepper. Make small incisions in the beef and insert the garlic slices and rosemary sprigs.
3. Roast: Place the beef on a roasting rack in a roasting tray. Cook for 20 minutes at 220°C, then reduce the temperature to 180°C (160°C fan) or 350°F. Roast for 1 hour and 15 minutes for medium-rare, basting occasionally. For rare, roast for 1 hour; for medium, roast for 1 hour and 30 minutes; and for well-done, roast for 1 hour and 45 minutes. Adjust the timing for your preferred doneness.
4. Rest the Beef: Once cooked, cover with foil and rest for 20 minutes to allow the juices to redistribute.

2. Garlic & Rosemary Roast Potatoes

1. Parboil: Place the potato chunks into a pot of salted water. Bring to a boil, then reduce to a simmer for 10 minutes. Drain well and allow them to steam dry for a few minutes.
2. Roast: Preheat the goose fat or olive oil in a roasting tray at 200°C (180°C fan) or 400°F. Carefully add the potatoes, garlic, and rosemary. Toss to coat in the hot fat and roast for 45-50 minutes, turning occasionally, until crispy and golden.

3. Yorkshire Puddings

1. Prepare the Batter: In a bowl, mix the flour, eggs, milk, and a pinch of salt until smooth. Let the batter rest for 30 minutes to allow air bubbles to develop, which leads to a fluffier Yorkshire pudding.
2. Heat the Oil: Add a teaspoon of sunflower oil into each hole of a 12-hole muffin tin. Heat in the oven at 220°C until the oil is smoking hot.
3. Cook: Quickly pour the batter into each hole and bake for 20-25 minutes without opening the door until puffed up and golden.

4. Seasonal Vegetables

1. Carrot & Swede Mash: Boil the carrots and swede together in salted water until tender, about 20 minutes. Drain, mash with butter, and season with salt and a pinch of nutmeg.
2. Glazed Carrots & Parsnips: In a pan, melt butter and honey together. Add Chantenay carrots and parsnips, and sauté for 10-15 minutes until tender and caramelised.
3. Steam Cauliflower & Peas: Steam the cauliflower and peas for 5-7 minutes until tender yet vibrant. Season the vegetables after steaming to enhance their flavor.

5. Proper Gravy

1. Make the Gravy: Place the roasting tray with beef drippings over medium heat. Add the flour, stirring continuously, to make a roux. Cook for 2 minutes.
2. Add Wine & Stock: Gradually whisk in the red wine, scraping up all the caramelised bits. Reduce it by half, then add the beef stock and Worcestershire sauce. Simmer until thickened. If the gravy is too thick, add more stock; if it is too thin, continue reducing until it reaches the desired consistency. Strain and season to taste.

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Plating

• Slice the beef thinly and serve on a warm platter.
• Arrange the garlic and rosemary roast potatoes, Yorkshire puddings, carrot and swede mash, glazed carrots, parsnips, cauliflower, and peas around the beef.
• Serve with the rich, velvety gravy on the side.

Enjoy your perfect Sunday roast with family and friends, indulging in every luxurious mouthful of this classic British feast. forget to save the leftovers for sandwiches and other meals throughout the week. Enjoy!

A perfectly cooked bone-in ribeye steak is a delicious and impressive meal, steak with mussel sauce is my surf and turf. Here is a simple recipe to help you achieve a juicy and flavourful steak:

Ingredients:

• 1 bone-in ribeye steak (1 1/2 to 2 inches thick)
• 1 tablespoon of olive oil
• 2 cloves of garlic, crushed
• Salt and freshly ground black pepper, to taste
• 2 tablespoons of butter
• Fresh herbs, such as thyme or rosemary (optional)

Instructions:

1. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to 1 hour before cooking.
2. Preheat your oven to 200°C
3. Heat a large oven-safe skillet or cast-iron skillet over high heat. Add the olive oil and garlic.
4. Season the steak generously with salt and pepper on both sides.
5. When the pan is hot, add the steak and sear it for 2-3 minutes on each side, or until a crust forms.
6. Add the butter and herbs to the pan, and use a spoon to baste the steak with the melted butter and herb mixture.
7. Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare or 8-10 minutes for medium, depending on the thickness of the steak.
8. Use a meat thermometer to check the internal temperature of the steak. For rare the temperature should be 48°C, medium-rare, the temperature should be 54°C, and for medium, it should be 60°C.
9. Remove the steak from the oven and let it rest for 5-10 minutes before slicing and serving.

Creamed mussel sauce is a savoury sauce made from a combination of cooked mussels, cream, butter, and various seasonings. Here is a simple recipe for creamed mussel sauce:

Ingredients:

• 1 pound of fresh mussels, cleaned and debearded
• 1 tablespoon of butter
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1/2 cup of heavy cream
• Salt and freshly ground black pepper, to taste
• 1 tablespoon of chopped fresh parsley

Instructions:

1. In a large saucepan over medium heat, melt the butter. Add the shallot and garlic and cook until softened, about 2-3 minutes.
2. Add the cleaned and debearded mussels to the pan, cover with a lid, and cook for 5-6 minutes, or until all the mussels have opened.
3. Remove the mussels from the pan and set them aside. Strain the cooking liquid through a fine-mesh strainer to remove any sand or grit.
4. Return the strained liquid to the saucepan and add the heavy cream. Bring the mixture to a simmer and cook until the sauce has thickened, about 5-7 minutes.
5. Season the sauce with salt and pepper to taste. Stir in the chopped parsley.
6. Add the cooked mussels back to the sauce and stir to coat.

Enjoy your delicious creamed mussel sauce, with your steak and mussel sauce.

Triple-cooked chips are a popular British way to prepare potato fries that are crispy on the outside and fluffy on the inside. Here’s a recipe to make triple-cooked chips:

Ingredients:

• 2 large potatoes (Russet or Maris Piper), peeled and cut into thick chips
• Vegetable oil ( I use beef dripping)
• Sea salt

Instructions:

1. Rinse the potatoes under cold water and pat them dry with paper towels.
2. Place the potato chips in a large pot and cover them with cold water. Bring the water to a boil and cook the chips for 4-5 minutes, or until they are soft but not falling apart.
3. Drain the chips and spread them out in a single layer on a baking sheet. Let them cool for 10-15 minutes.
4. Preheat a deep fryer or a large pot of vegetable oil to 160°C.
5. Fry the chips in batches for 3-4 minutes, or until they are lightly golden but not crispy.
6. Remove the chips from the fryer and place them back on the baking sheet. Let them cool for another 10-15 minutes.
7. Preheat the oil in the deep fryer or pot to 190°C.
8. Fry the chips again in batches for 2-3 minutes, or until they are golden brown and crispy.
9. Remove the chips from the fryer and drain them on paper towels. Season with sea salt to taste.

So there you have everything for my steak and mussel sauce, my take on surf and turf that never fails to impress.

Chicken Madras is a popular Indian curry dish that features chicken cooked in a spicy tomato-based sauce. Here’s a recipe for chicken on the bone Madras curry that’s easy to follow and sure to impress.

Ingredients:

• 1 kg chicken on the bone, cut into pieces
• 2 medium onions, finely chopped
• 4 cloves of garlic, minced
• 2 tsp ginger, grated
• 3 tomatoes, chopped
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp garam masala powder
• 2 tbsp vegetable oil
• Salt to taste
• Fresh coriander leaves, chopped for garnish

Instructions:

1. Heat oil in a large saucepan over medium heat. Add the chopped onions and cook until golden brown.
2. Next add the minced garlic and grated ginger to the pan and cook for another minute.
3. Add the chopped tomatoes to the pan and cook until they have broken down and released their juices.
4. Stir in the turmeric powder, red chili powder, coriander powder, and cumin powder to the pan and cook for another 2-3 minutes, stirring constantly.
5. Add the chicken to the pan and mix well to coat it in the spice mixture. Cook for a few minutes until the chicken starts to brown.
6. Add enough water to the pan to cover the chicken and bring to a boil.
7. Reduce the heat to low and cover the pan. Let the chicken simmer for about 25-30 minutes or until it’s cooked through and the sauce has thickened.
8. Add the garam masala powder and salt to taste. Mix well and cook for another 2-3 minutes.
9. Garnish with fresh coriander leaves and serve hot with rice or naan bread. Here in South Wales we have what is referred to as half and half which is rice and chips.

Enjoy your delicious chicken on the bone Madras curry!

Minced Beef & Lentils Cottage Pie, a firm favourite and proper comfort food, adding lentils to bulk it out in these difficult times serves 6.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 2 stalks celery, diced
• 500g lean minced beef
• 400g can of lentils, drained and rinsed
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried mixed herbs
• 1 beef stock cube
• A cup of water
• Salt and pepper to taste
• 6 large potatoes, peeled and cubed
• 1/2 cup milk
• 2 tablespoons butter
• 1/2 cup grated cheddar cheese

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent.
3. Place in the carrot and celery, and cook for 5 minutes or until the vegetables are slightly softened.
4. Add the minced beef and cook until browned, breaking up any large chunks with a spoon.
5. Add the lentils, tomato paste, Worcestershire sauce, dried mixed herbs, beef stock cube, and water. Stir to combine, and bring to a boil. Reduce the heat and simmer for 20 minutes or until the mixture has thickened.
6. Meanwhile, in a separate pot, boil the cubed potatoes until they are soft. Drain and mash with the milk and butter until smooth.
7. Season the beef and lentil mixture with salt and pepper to taste, and transfer it to an oven-safe dish.
8. Spread the mashed potatoes over the top of the beef and lentil mixture, and sprinkle with grated cheddar cheese.
9. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and the top is golden brown.
10. Serve hot and enjoy your delicious minced beef and lentils cottage pie!

I hope you find this recipe helpful!

Chicken and Pea Risotto, rich unctuous comfort food a true hug in a bowl, thick and creamy Chicken and Pea Risotto

Ingredients:

• 4 cups chicken broth
• 1 lb boneless, skinless chicken breast, cut into small pieces
• 2 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1.5 cups Arborio rice
• Glass of white wine
• 1 cup frozen peas
• 1.5 cup grated Parmesan cheese
• Salt and pepper
• Fresh parsley, chopped

Instructions:

1. In a medium saucepan, heat the chicken broth over low heat.
2. In a large skillet or pot, heat the olive oil and butter over medium heat. Add the chicken and cook for about 5-7 minutes or until it is no longer pink. Remove the chicken from the skillet and set it aside.
3. Add the chopped onion to the skillet and cook for about 5 minutes or until it becomes translucent. Add the minced garlic and cook for an additional minute.
4. Place the Arborio rice to the skillet and stir until it is coated in the oil, butter and onion mixture.
5. Pour in the white wine and stir until it is absorbed by the rice.
6. Begin adding the heated chicken broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed by the rice before adding more.
7. After about 15-20 minutes of adding broth and stirring, the rice should be tender and creamy.
8. Add the frozen peas and cooked chicken to the skillet and stir until they are heated through.
9. Stir in the grated Parmesan cheese and season the risotto with salt and pepper to taste.
10. Garnish with chopped parsley and serve hot. Enjoy your delicious Chicken and Pea Risotto!

Ribeye Steak and Bearnaise Sauce. One of the most flavourful cuts of steak with a rich buttery silky smooth bearnaise sauce

Ingredients:

• 2 (12 oz) ribeye steaks
• 2 tbsp olive oil
• Salt and pepper
• 4 egg yolks
• 1/2 cup unsalted butter
• 1 tbsp tarragon vinegar
• A tbsp chopped fresh tarragon
• 1 tbsp chopped fresh chives
• A tsp Dijon mustard
• 1/4 tsp salt

Instructions:

1. Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes.
2. Once the oil is hot, add the steaks to the skillet and sear for 2-3 minutes on each side, until they get a nice crust.
3. Cook to temperature not to time, use a meat probe to get the internal temperature of your steak. For rare it should be 48c For medium-rare, the internal temperature should be 50c, medium 52-55c.
4. Remove the steaks from the pan and let them rest for 5 minutes before serving.
5. While the steaks are resting, make the béarnaise sauce. Melt the butter in a small saucepan over low heat and keep it warm.
6. In a heatproof bowl, whisk together the egg yolks, tarragon vinegar, tarragon, chives, Dijon mustard, salt.
7. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens and doubles in volume.
8. Slowly drizzle in the melted butter, whisking continuously until the sauce is smooth and thickened.
9. Season the sauce with additional salt and pepper to taste.
10. So the we have Ribeye Steak and Bearnaise Sauce. Serve the steaks with a generous spoonful of béarnaise sauce on top. In mine here I served with new season Asparagus and Jersey Royals, goes equally as well with triple cooked chips. A good red wine is always an excellent addition to perfectly cooked steak. Enjoy!

Boulanger potatoes, also known as potato gratin or potato casserole, is a delicious and easy-to-make dish that’s perfect for any occasion. Here’s a simple recipe for Boulanger potatoes:

Ingredients:

• 2 pounds of potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 1 tablespoon of fresh thyme leaves
• 2 cups of chicken or vegetable stock
• 1/4 cup of butter
• Salt and pepper to taste
• Grated cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grease a 9×13 inch baking dish with butter.
3. Layer half of the sliced potatoes in the bottom of the baking dish.
4. Add a layer of sliced onions on top of the potatoes.
5. Sprinkle half of the thyme leaves over the onions.
6. Season with salt and pepper to taste.
7. Repeat the layers with the remaining potatoes, onions, and thyme.
8. Dot the top of the potatoes with butter.
9. Pour the chicken or vegetable stock over the potatoes, making sure it covers all the layers.
10. Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
11. Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender and the top is golden brown.
12. If you want, sprinkle some grated cheese over the top of the potatoes during the last 10 minutes of baking.
13. Let the potatoes rest for 5-10 minutes before serving.

Enjoy your delicious Boulanger potatoes!

Kladdkaka is a popular Swedish chocolate cake known for its rich and gooey texture. Here’s a recipe:

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1/2 tsp salt
• 4 large eggs
• 1 cup unsalted butter, melted
• 1 tsp vanilla extract
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt until well combined.
3. In a separate large bowl, whisk the eggs until light and frothy. Add the melted butter and vanilla extract and whisk until well combined.
4. Add the dry ingredients to the wet ingredients and whisk until a smooth batter forms.
5. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
6. Bake the cake for 20-25 minutes or until the top is set but the center is still slightly gooey. Do not overbake as this cake is meant to be dense and gooey.
7. Allow the cake to cool for 10-15 minutes before removing it from the pan.
8. Dust the top of the cake with powdered sugar and serve warm or at room temperature.

Kladdkaka is typically served with whipped cream or vanilla ice cream on the side. Enjoy!

Goan cuisine is known for its delicious seafood dishes, and fish curry is one of the most popular dishes from this coastal Indian state. Goan fish curry is a spicy and tangy curry that is made with a variety of spices and coconut milk. The dish is typically made with firm white fish

Ingredients:

• 500g of fish (pomfret, kingfish or any firm fish)
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 green chillies, finely chopped
• 1 inch ginger, finely chopped
• 1 tomato, finely chopped
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1 tsp tamarind pulp
• 1 cup coconut milk
• Salt to taste
• Fresh coriander leaves for garnish
• Oil for cooking

Instructions:

1. Clean and cut the fish into medium sized pieces. Sprinkle some salt and turmeric powder on the fish and keep it aside for 10-15 minutes.
2. In a pan, heat some oil and fry the fish pieces until they are lightly browned on both sides. Remove the fish from the pan and keep it aside.
3. In the same pan, add more oil if required and sauté the finely chopped onions until they turn translucent.
4. Add the finely chopped garlic, green chillies, and ginger and sauté for a minute or until the raw smell disappears.
5. Add the chopped tomato and cook until it turns mushy.
6. Add the turmeric powder, cumin powder, coriander powder, and red chilli powder and fry the spices for a few seconds.
7. Add the tamarind pulp and coconut milk and bring the mixture to a boil.
8. Add the fried fish pieces and salt to taste. Simmer the curry for 5-7 minutes or until the fish is cooked through.
9. Garnish the curry with fresh coriander leaves.
10. Serve the Goan fish curry hot with steamed rice or bread.

Note: If you cannot find tamarind pulp, you can substitute it with lime juice. Additionally, you can adjust the amount of chilli powder and green chillies to your taste. If you prefer a spicier curry, add more chilli powder or green chillies.