Warm up with a roast dinner this winter with Mrs Crunch’s tasty recipes

THE days are getting colder and the nights are drawing in.

So now is the ideal time for a family roast-dinner.

5

Here is a recipe for beef with Yorkshire puddings, roast potatoes and gravy.

Roasts can be really economical if you dish them up with plenty of vegetables.

You can use the leftovers for a curry or stroganoff, or simply to make delicious sandwiches.

Roast beef and Yorkshire puds

Serves 6 – £1.95 per serving

5

Preparation time: 20 minutes

Cooking time: 90 minutes

YOU NEED:

• 1.6kg Morrisons British beef roasting joint
• 2 carrots, chopped into large chunks
• ½ celery head, chopped into large chunks
• 2 red onions, chopped into large chunks
• 1 rosemary sprig

For the Yorkshire puds (two each):

• 150ml sunflower oil
• 3 eggs
• ½ tsp salt
• 235ml milk
• 125g plain flour

METHOD:

1. Get the beef out of the fridge the morning you want to cook it so that it is at room temperature.
2. Preheat the oven to 230C/210Cfan/gas 8. Put the vegetables into the base of a large baking tray. Scatter with the rosemary sprig. Sit the beef on top.
3. For medium, roast for 20 minutes. Then reduce the oven temperature 200C/fan 180C/gas 6. Roast for another 55 minutes.
4. Remove the beef and the carrots from the oven and cover in tin foil and leave for an hour.

TIP: Leave the onion and celery in the pan as you will need them to make the gravy.

To make the Yorkshire puds:

1. Sift the flour and 1 tsp salt into a clean bowl. Whisk in the eggs until you have a smooth paste. Set aside.
2. Increase the oven temperature to its highest setting (240C/220Cfan/gas 9). Divide the sunflower oil into 12 holes of a muffin tin.
3. Sit the muffin tin inside a larger baking tray and put the tray in the oven for five minutes or until the oil is shimmering.
4. Half fill each of the muffin holes with the batter and bake for 20 minutes, turning the oven temperature down to 180C/fan 160C/gas 4 after the first five minutes.
5. Do not open the oven door before the cooking time is up or they will flop.

Roast potatoes

Serves 8 – 15p per serving

5

Preparation time: 20 minutes

Cooking time: 50 minutes

YOU NEED:

• 2kg potatoes: Maris Piper or Desiree are best
• 100ml olive oil
• 1 tsp salt flakes
• 1 tbsp fresh thyme leaves, or parsley if you prefer

METHOD:

1. Heat the oven to 220C/200Cfan/ gas 6. Peel the potatoes, cut into evenly sized chunks.
2. Bring to the boil and boil for eight to nine minutes. Drain well, place the lid on the pan and shake the pan to scuff the surface of the potatoes.
3. The fluffier they are the better, as they will absorb the fat and the crispier they will be.
4. Meanwhile, put the oil in a large roasting tin and place in the oven for ten minutes until shimmering hot.
5. Place the potatoes in the baking tin with the hot fat. Turn them over once to coat in the fat and then place in the oven.
6. Cook for 35 to 40 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.
7. Sprinkle with the salt and thyme leaves.

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Gravy

Serves 8 – 8p per serving

5

Preparation time: 5 minutes

Cooking time: 30 minutes

YOU NEED:

• 250ml beef stock
• 1 tbsp plain flour

METHOD:

1. First, make the stock. You can use a stock cube or stock concentrate, and use the water from cooking the potatoes and your vegetables.
2. Tip any excess fat out of the roasting pan but leave the vegetables in.
3. Sprinkle the flour over the pan and scrape all the stuck bits off the bottom of the tin.
4. Cook for 30 seconds, then slowly stir in the beef stock, only a bit at time, forming a thick paste and then slowly creating a lump-free gravy.
5. Once you have your gravy, leave it to simmer for 25 minutes to a rich sauce.
6. Strain and pour into a jug.

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This post first appeared on thesun.co.uk