A Sunday roast classic.


  • 1 housekeepers cut beef (2 half lb)
  • for the yorkshire pudding:
  • 0.5 pint milk
  • 3 eggs (beaten)
  • 255 g plain flour (sifted)
  • salt and freshly ground black pepper
  • for the roast potatoes:
  • 12-16 peeled potatoes (i normally use roosters)
  • 25 g butter
  • 2 tblsp oil
  • seasoning
  • for the crushed carrot & parsnips:
  • 4 carrots
  • 2 parsnips
  • 1 dsp oil
  • 0.5 sprig of rosemary (chopped, optional)


  • Preheat the oven to 190°C (375°F/Gas 5)
  • Place the beef on a roasting tray with a little garlic and a little oil.
  • Season with some salt and pepper and place in the oven to cook for 1 hour.
  • After this stage remove the beef from the oven and allow to rest for at least 15 minutes.
  • The beef at this stage should be medium.
  • Sieve the plain flour into a large mixing bowl and add in a pinch of salt and pepper.
  • Whisk the eggs and milk together and add this to the plain flour and whisk until a smooth batter has been achieved.
  • Allow to rest.
  • Meanwhile heat a 12 cup muffin tray in the oven having first ¼ filled the cups with vegetable or sunflower oil (ie-about a dessertspoon in the bottom of each) and allow this to heat for 5-10 minutes until the oil is sizzling.
  • About 20 minutes before you are ready to serve you need to divide the batter between the muffin tin and transfer to the oven to cook for 15- 20 minutes until the puddings are well risen and golden brown.
  • To make the Roast Potatoes:
  • Place the potatoes in a pan of cold salted water and bring to the boil.
  • Reduce the heat, cover and simmer for 8-10 minutes until the outsides have just softened.
  • Drain and return to the pan for a minute or 2 to dry out.
  • Meanwhile, preheat a roasting tin with oil and butter for a few minutes until just smoking.
  • Put the lid back on the potatoes and shake vigorously to break up and soften the edges or roughly prod the outside of the potatoes with a fork.
  • Carefully tip them into the hot oil, basting the tops.
  • Place the roasting tin with the potatoes back in the oven and cook for 40 minutes, then pour off the majority of the fat before turning the potatoes over.
  • Season to taste with the salt and cook for a further 20 minutes until crispy around the edges and golden brown.
  • For the Crushed Carrots and Parsnips:
  • Place the oil in a large roasting tin and add the carrots and parsnips.
  • Sprinkle the rosemary over the root vegetables and toss everything together until well coated. Season generously.
  • Roast for 40-50 minutes until the vegetables are just beginning to catch and caramelise around the edges.
  • Remove the roasted carrots and parsnips from the oven and add the remaining olive oil, then crush with a potato masher until roughly mashed.
  • Season to taste.

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