Sunday Roast Cheats You’ll Never Forget

If there’s a day for resting, thinking about what you should be doing in the week ahead and filling yourself with a meal that’s so delicious it’s named after a certain day, it’s Sunday. But crafting the

almighty roast dinner can be a very time consuming task in itself. Here are some tips to make the time spent in the kitchen that little bit easier.

Sometimes the carrots are done but the gravy needs a little longer. Somebody might like their Yorkshire puddings a little bit crispy but the potatoes are already perfect. While everything is in the

oven it’s the calm before the storm. When it comes to plating up it’s not easy to keep everything at the same temperature – and that’s where the good old microwave comes in. If your greens are good

to go but you’re still waiting on your nut roast to turn that lovely golden colour, just pop your vegetables on a plate in the microwave and put it on high for a minute or so once everything else is

ready. As well as making sure all of the food on the plate is piping hot, it’ll also clear up some space on the hob so you can concentrate on what still needs cooking, such as the last-minute gravy.

If you want to get some praise from your family for a fancy new flavour combination, it doesn’t have to add any more stress in the kitchen. Get creative by simply adding a sprinkling of salt, pepper,

rosemary and garlic granules onto some McCain roast potatoes, or roasting the carrots in oil and honey instead of boiling them.

Sunday is known as a day of rest, so if you’re going to be in the kitchen, you might as well get the whole family involved and make some fun memories while you’re at it. With the right motivation, kids love to don an apron that’s too big for them and assume the role of family chef. Just make sure they don’t try and take all the credit for it at dinner time!

If there’s one thing you don’t want to be short on, it’s gravy. For a good, veggie gravy you can’t go wrong with Bisto’s instant onion gravy granules if you don’t have time to make one from scratch. But that doesn’t mean you can’t punch up your gravy’s flavour a little along the way. Rather than draining your vegetable water into the sink, save the water, bring it to a boil, pour in the gravy granules and stir until it begins to thicken. And there you have it, an instantly more flavoursome gravy! Another great tip is to throw some chopped tomatoes in there to thicken it up (without all that mucking around with cornflour).

Mint, cranberry, chutney and even that strange one that the adults like – it’s always nice to have a good selection of sauces and dips for people to choose from. Although making them from scratch is a very impressive skill, on a Sunday it’s much more tempting to have your feet up for a bit longer and buy them from the shop. Besides, they stay in date for ages.