Chef-approved cooking hacks for perfect roast dinners – from potatoes to meat

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It’s finally the weekend… and you know what that means?

Time for a Sunday roast.

An iconic British food, the tasty combo of meat, veg, roast potatoes, Yorkshire puds and gravy is a family favourite.

But, while nan might have her’s down to an art, the rest of us can sometimes mess up (only a bit though).

If you’ve decided it’s time to get your roast dinner down to a tee then look no further.

What's your favourite cooking hack? Let us know in the comments…

Daily Star Online spoke to two top chefs and found out their best tips and tricks for the best Sunday dinner ever.

And, some of them sounds like they'll really up our game!

Great British Menu star Tommy Heaney, who is driving Cardiff’s dining scene with his debut restaurant Heaney’s, had the following advice:

Be prepared

Prepare as much as possible the night before – you want to relax when doing a Sunday roast!

Sunday is a day of rest and you want to spend time with your guests and family rather than working away in the kitchen.

Daily Star Online recommends doing all your veg chopping the day before and keeping it in the fridge.

You can also marinate your meat in salt and herbs or spices overnight for added flavour.

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Yorkshire puddings

Always make your Yorkshire batter the night before, concentrate on the volume rather than the weight.

A top tip is don’t over beat it, it’s ok if it looks a little lumpy and don’t use salt!

All will be well if you pass it through a sieve the next day.

Tommy likes to cook his Yorkshires at 220 degrees Celsius for 10 minutes then reduce to 180 for a further 20 minutes.

Roasties

Treat your roasties like triple cooked chips: par boil the potatoes, strain them, pop them back in the pot.

Put the lid back on and give the pot a good shake to ruffle them up and chill in the fridge until the next day.

When you’re ready to cook, fry them in your roasting tray with plenty of oil or fat until coloured all over.

Add garlic and rosemary and then finish in the oven on a high heat.

Red Meat

Chef Tommy likes to roast on the bone as it helps create a fuller and deeper flavour.

His go-to is always a lamb shoulder or rib roast.

Slow and long is better is always better when it comes to cooking.

If you prefer chicken to red meat, then check out Oliver Marlowe’s, Owner Chef Director of The Hunter’s Moon, top tip:

Chicken

Oliver recommends brining your chicken in a 10% salt to water liquid mix overnight prior to cooking.

The salt dissolves some of the muscle proteins, meaning the meat contracts less while in the oven so it loses less moisture.

It really gives a game changing depth of flavour, and makes it very difficult to overcook therefore taking some pressure off when trying to get your timings right.

Give some of these tricks a go and let us know if they work for you!

We can’t wait to get stuck in… and to eat our lush roast dinner.

  • Food
  • Cooking

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