Perfect your Sunday roast

Perfect your Sunday roast

Posted 30th Sep 2015

Celebrate British Roast Dinner Week (28th September to 4th October) with our delicious menu of classic British dishes the whole family will love

Cream of Celeriac Soup

Serves 6

2kg celeriac, coarsely chopped
1 medium brown onion, coarsely chopped
3 cloves of garlic, quartered
1 stalk of celery, trimmed and coarsely chopped
1.5 litres of water
1 litre chicken stock
125ml pouring cream
Salt & pepper
4 tablespoons fresh chervil leaves
4 tablespoons olive oil

1. Combine the celeriac, onion, garlic, celery, water and stock in a 4.5 litre slow cooker. Cook, covered, on low for 8 hours.

2. Stand the soup for 10 minutes, then blend or process in batches until smooth. Return the soup to the cooker and stir in the cream. Cook, covered, on high until hot. Season to taste.

3. Serve into bowls, sprinkle with chervil and drizzle with olive oil.

Recipe courtesy of 


Herb Crusted Olde England Beef with Pea, Potato and Horseradish Mash

Serves 6

For the beef:
2kg rolled beef rib
Sea salt and black pepper
2 tablespoons olive oil

For the herb breadcrumbs:
100g fine fresh breadcrumbs
2 tablespoons chopped parsley
1 tablespoon freshly chopped basil
1 tablespoon freshly chopped rosemary
Sea salt & black pepper
4 heaped tablespoons dijon mustard
75g melted butter

For the pea, potato and horseradish mash:
750g potatoes, peeled and chopped
350g frozen peas
3 tablespoons horseradish
50g butter
1 tablespoon single cream
Sea salt and black pepper

1. Pre-heat the oven to 220°C/Gas Mark 7. Season the joint with sea salt and black pepper, rubbing it into the fat and flesh.

2. Place one tablespoon of olive oil in a frying pan and heat. Seal the beef on all sides, including the ends. Remove from the heat and place the beef in a roasting tray. Set aside.

3. To prepare the herb crust for the beef, mix the breadcrumbs and chopped herbs together with a little sea salt and black pepper. Spread the beef with mustard and then press plenty of breadcrumb mix onto the mustard. Melt the butter and the remaining olive oil and drizzle over the herb crusted beef.

4. Roast in the oven for 20 minutes then turn down the oven to 160°C/Gas Mark 3 and continue to cook for 20 minutes per 450g for medium, or 15 minutes per 450g for rare. Remove the roast from the oven, cover in foil and rest on a plate for a good 30 minutes.

5. Meanwhile prepare the mash. Cook the potatoes in boiling water for 15 minutes until tender, add the peas 3 minutes before the end of the cooking time and drain well. Add the horseradish, butter and cream, season well and mash together.

6. To serve, slice the beef and serve on top of the pea, potato and horseradish mash.

Tips: The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams of frozen peas, add 1 tablespoon of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4½ minutes (650W).

Recipe courtesy of 


Garlic and Ginger Butter-basted Roast Chicken

1 teaspoon fresh ginger, grated
1 teaspoon Star Kay white garlic extract
1 tablespoon fresh flat leaf parsley, chopped
Aprrox. 150g butter
Salt & pepper
1 whole chicken (approx. 2kg)

1. Mix the ginger, garlic extract and parsley into the butter and season. Pre-heat the oven to 200°C/Gas Mark 6.

2. Gently ease the chicken skin away from the breast and rub half the flavoured butter under the skin, rubbing the other half on the outside of the chicken.

3. Place the chicken in a roasting tin and cook for 1½ hours, basting the chicken every 30 minutes.
Remove from the oven, cover with foil and allow to rest for 20 minutes before carving.

Recipe courtesy of 


Chicken Gravy

Chicken carcass and giblets
1 onion, chopped
2 carrots, chopped
1 tablespoon plain flour
250ml chicken stock
Chicken juices from pan
Glass of white wine

1. Make your stock by boiling the chicken carcass with giblets in a pot of simmering water for 30 minutes with onion and carrots. Set aside.

2. Place the roasting tin used to roast your chicken over a gentle flame and stir in flour to form a paste.

3. Gradually pour in the stock you made earlier (or stock from stock cube), stirring constantly until the sauce thickens. Simmer for 2-3 minutes, scraping the delicious sticky bits from the tin. Add wine to taste and allow the gravy to reduce until it's reached its desired thickness.

Recipe courtesy of 


Roasted Potatoes & Parsnips

Potatoes, peeled and halved
Parsnips, peeled halved
2-3 tablespoons sunflower oil
3-4 tablespoons Clarks pure maple syrup

1. Bring a large pan of salted water to the boil. Add the potatoes and cook for 3 minutes. Add the remaining vegetables and cook for a further 3 minutes. Drain.

2. Tip the parsnips and potatoes into a large heated roasting tin and coat with the oil and maple syrup ensuring that they’re coated well.

3. Roast for 20-30 minutes until golden.


Glazed Carrots

Carrots, peeled and cut into batons
Knob of butter
Juice of 1 orange
2 tablespoons maple syrup
Fresh parsley, finely chopped

1. Steam or boil the carrots until tender.

2. Place the butter, orange juice and maple syrup in a saucepan. Add the cooked carrots and heat until well coated and heated through.

3. Garnish with fresh chopped parsley.

Recipes courtesy of


Claire’s St Clements Marmalade Bread & Butter Pudding

Serves 4

50g unsalted butter, plus a little extra for greasing
8 slices fruit loaf
3 tablespoons Claire’s St Clements marmalade
250ml whole milk
50ml double cream
3 eggs
50g golden caster sugar

1. Pre-heat the oven to 180°C/Gas Mark 4. Lightly butter an 18 x 23cm baking dish.

2. Butter the slices of fruit loaf on one side, reserving a quarter of the butter, then spread 4 of the slices with 2 tablespoons of the marmalade. Top with the remaining 4 slices of bread to make 4 rounds of sandwiches.

3. Spread the leftover butter on the top of each sandwich and cut each one into quarters. Arrange butter side up in the dish, overlapping each triangle and standing almost upright.

4. In a jug, whisk the milk, cream, eggs and sugar together and pour over the bread.

5. Top the bread that is standing proud with the remaining marmalade and bake for 30-35 minutes or until the pudding has puffed up and the crusts are golden brown and crunchy.

Tip: This pudding is delicious eaten hot or cold with custard or pouring cream.

Recipe courtesy of 


Sticky Gingerbread Pudding with Toffee Sauce

Serves 6

Butter for greasing
4 chunks stem ginger in syrup, roughly chopped

For the toffee sauce:
150g soft brown sugar
100g unsalted butter
3 tablespoons ginger syrup
75ml ginger wine

For the pudding:
40g pecans, toasted and roughly chopped
175g butter, softened
120g light soft brown sugar
3 eggs
1 heaped teaspoon finely grated root ginger
2 tablespoons ginger syrup
100g medjool dates, stoned and chopped
175g self-raising flour
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground mixed spice

1. Butter a 1.7 litre pudding basin and put 1 tablespoon of the chopped stem ginger in the base. Set half the remaining ginger aside and finely chop the rest.

2. For the toffee sauce, melt the sugar and butter together over a low heat until the sugar has dissolved. Increase the heat and whisk in the syrup and wine, simmer for one minute then add the remaining roughly chopped stem ginger. Remove from the heat.

3. Add the pecans to the pudding basin and spoon over 3 tablespoons of toffee sauce.

4. In a separate bowl, beat the butter and sugar together until light and fluffy then add the eggs one by one, beating thoroughly after each.

5. Stir in the finely chopped stem ginger, root ginger, syrup and dates then sift the flour and spices into the bowl and fold in.

6. Spoon the mixture into the pudding basin, cover with a sheet of buttered greaseproof paper then a sheet of foil and secure with string.

7. Put the basin in a large saucepan, add enough boiling water to come halfway up the basin and put over a low heat. Cover the pan and steam for 3 hours, topping up the water as necessary.

8. Remove the basin from the saucepan and allow to cool for 5 minutes. Re-heat the toffee sauce and put it into a jug, turn the pudding out onto a plate and serve together.

Recipe courtesy of


Related articles
Posted 27th Jul 2018

Ensuring your puppy gets enough brain food

Ensuring your puppy gets enough brain food

Posted 27th Jul 2018

The wonderful gooseberry

The wonderful gooseberry

Posted 27th Jul 2018

Staying in the Norfolk Broads

Staying in the Norfolk Broads

Posted 23rd Jul 2018

A look at Dudley Canal Tunnel

A look at Dudley Canal Tunnel

July issue on sale 7th June

Subscribe to our newsletter