Make your Sunday best even better with these tips and tricks from some of the nation’s top chefs
. Simple things such as researching recipes, working out quantities and writing lists are easy yet effective ways to keep yourself organised and could save you a lot of time and stress later on.If serving a beef joint, take it out of the fridge nice and early. The recommended time is around 30 minutes, but depending on the size, you can leave it out for an hour or 90 minutes in the winter.
Make the Yorkshire pudding batter the night before and leave it out to rest for best results. Drizzle and cook in good-quality beef fat.Maldon salt and maple syrup, placing in an oven tray on the top shelf. Beneath the carrots, place another oven tray filled with water and roast with the carrots. This creates the perfect roast carrots – super moist with that crisp edge.Cut celeriac hasselback style, drizzle in maple syrup and Maldon salt and then steam-roast for best results.
Finally, a very controversial one for us chefs, but roast your whole chicken in an air fryer. Rub your chicken with whatever seasoning you like – I love. Cover the chicken in a light oil spray, and sprinkle the seasoning on top of the bird and inside its cavity. Air-fry for 20 minutes, take it out and turn it around 180 degrees, and air-fry for a further 15 minutes .
Beef is best seared in a hot pan, then roasted gently with herbs and garlic before resting and carving. Warm up the slices gently to keep them nice and pink.Adding croutons to your gravy can elevate it a lot – the best results come from cooking the croutons in herb butter and adding to gravy. They soak up the gravy and give an extra dimension to the roastm like stuffing but even better.
Roast your bird or joint on top of a layer of chopped-up vegetables and herbs; this will form the base of your gravy as it slowly cooks and mixes with the delicious juices in the oven. When slashing and scoring the lamb fat, rub pesto into the slashes to get that flavour further into the meat. Bold, herby green sauces such as salsa verde and chimichurri are perfect flavour bombs.
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