Crowd pleasers

Sunday roast

The family favourite that spans all generations – to be enjoyed by all.

2.5 hours to cook and serves 4 with leftovers.

Sunday roast served with Batchelors Garden Peas
A real

What you'll need

  • 1.5kg topside or beef joint of your choice
  • 1 onion, peeled and cut into wedges
  • 2 cloves garlic, unpeeled
  • A few sprigs of fresh herbs such as thyme, rosemary and sage
  • 4-5 tbsp vegetable or light olive oil
  • Sea salt and black pepper
  • 4 large potatoes, peeled and diced
  • 2-3 carrots, peeled and quartered lengthways
  • ½ tsp dried mixed herbs
  • 2 tbsp gravy powder
  • 1 tin of Batchelors garden peas

Let's get going

  1. 1Pre-heat the oven to 180ºC/160ºC fan/gas mark 4. Take the meat out of the fridge half an hour before cooking.
  2. 2Place the onions, garlic and herbs in a roasting tin and sit the meat on top. Drizzle the meat with 1 tbsp oil and season well with black pepper and a little salt. Add a small glass of water to the bottom of the tin, then cover with foil and roast for 1 hour. Baste the meat with the juices several times during cooking.
  3. 3Remove the foil from the meat and cook for a further 30-35 minutes for medium, a little more for well done.
  4. 4Meanwhile, boil the potatoes for 5 minutes then drain and sprinkle with a little sea salt. Heat a shallow roasting tin and add the remaining 3 tbsp oil. Carefully add the cooked potatoes to the oil and cook in the oven for 30 minutes.
  5. 5When the time is up, remove the meat and place on a board or platter. Loosely cover with foil and a tea towel to rest for half an hour. Reserve the meat juices and onions, but discard the garlic and herbs from the tin.
  6. 6Steam some carrots and make up some gravy, adding the meat juices (but not the oil) and roasted onions if desired.
  7. 7Heat the Batchelors garden peas as per instructions. Slice the beef and serve with the peas, roast potatoes, carrots and gravy.
Crispy crumb cod
Pea soup