Simple Sunday Roast

A British staple made easy

There’s something I just love about a Sunday roast dinner. Growing up, my mum made one every single Sunday, and it’s a tradition that has stayed with me ever since. It’s one of those meals that feels like home, comforting, familiar and guaranteed to bring everyone together around the table. Now, it’s something I love doing for my own family each week, carrying on a tradition that means so much to me.

There’s something wonderfully British about a proper roast, and as someone born and bred in London’s East End, I’m proud of that. For me, it’s not just about the food; it’s about slowing down, gathering together and creating those simple family moments that become treasured memories.

This version is packed with flavour, but very simple to prepare, and designed so everything comes together seamlessly. Perfect for Sunday lunch, family gatherings, or whenever you fancy a comforting feast.

Herb & Garlic Roast Chicken

Ingredients

• 2 whole chickens

• 4 garlic cloves, crushed

• 1 tbsp fresh thyme leaves

• 1 tbsp fresh rosemary, finely chopped

• 2 tbsp smoked paprika

• 1 tbsp fresh sage, finely chopped

• 1 tbsp garlic and onion powder

• Zest and juice of 1 lemon

• Olive oil, for drizzling

• 2 onions, roughly sliced

Method

1. Place the garlic, thyme, rosemary, smoked paprika, sage, garlic and onion powder, lemon zest and juice into a pestle and mortar.

2. Add a generous drizzle of olive oil and grind together to form a fragrant paste.

3. Rub the marinade all over the chickens, making sure to get into all the nooks and crannies for maximum flavour.

4. Scatter the sliced onions into the base of a large roasting tray and place the chickens on top.

5. Roast at 190°C fan for 1 hour 25 minutes, basting every 20 minutes with the roasting juices.

6. The chicken is ready when the juices run clear and the skin is beautifully golden and crisp.

7. Rest for 15–20 minutes before carving.

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Crispy Maris Piper Roast Potatoes

Ingredients

• 1.5kg Maris Piper potatoes

• 4 tbsp goose fat or olive oil

• Sea salt

• Freshly ground black pepper

Method

1. Peel and cut the potatoes into large chunks.

2. Parboil in salted water for 8–10 minutes.

3. Drain well and give the pan a gentle shake to rough up the edges.

4. Heat the fat or oil in a roasting tray in the oven.

5. Carefully add the potatoes and turn to coat.

6. Season generously with salt and pepper.

7. Roast for 50–60 minutes, turning once or twice, until deeply golden and crisp.

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Honey Glazed Parsnips & Carrots

Ingredients

• 500g carrots, peeled and cut into batons

• 500g parsnips, peeled and cut into batons

• 2 tbsp olive oil

• 2 tbsp honey

• Salt and pepper

Method

1. Toss the carrots and parsnips with olive oil, honey, salt and pepper.

2. Spread onto a roasting tray.

3. Roast for 40–45 minutes, turning halfway through, until caramelised and tender.

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Cauliflower Cheese

Roasting both the cauliflower florets and the finely chopped tops first helps prevent excess water and adds incredible flavour.

Ingredients

• 1 large cauliflower

• Olive oil

• Salt and pepper

• 75g butter

• 75g plain flour

• 750ml milk

• 200g mature cheddar cheese, grated

• Extra cheddar for topping

Method

1. Cut the white cauliflower florets into bite-sized pieces.

2. Finely dice the leafy green tops and stalk pieces.

3. Toss everything with olive oil, salt and pepper.

4. Roast for 20–25 minutes until lightly coloured.

For the Cheese Sauce

1. Melt the butter in a saucepan.

2. Stir in the flour and cook for 1 minute.

3. Gradually whisk in the milk until smooth.

4. Simmer gently until thickened.

5. Stir through the grated cheddar until melted.

6. Season to taste.

Assemble

1. Place the roasted white cauliflower into an ovenproof dish.

2. Pour the cheese sauce over the cauliflower.

3. Sprinkle the roasted diced tops over the surface.

4. Finish with an extra generous handful of grated cheese.

5. Cover with foil and bake for 25 minutes.

6. Remove the foil for the final 20 minutes until golden, bubbling and irresistible.

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Wholegrain Mustard Pigs in Blankets

Ingredients

• Chipolata sausages

• Smoked streaky bacon

• 2 tbsp wholegrain mustard

Method

1. Wrap each chipolata in a rasher of smoked streaky bacon.

2. Arrange on a baking tray.

3. Roast for 30–35 minutes until the bacon is crisp.

4. During the final 10 minutes of cooking, brush generously with wholegrain mustard.

5. Return to the oven until sticky and golden.

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Rich Roast Chicken Gravy

Ingredients

• Chicken roasting juices

• 1 chicken stock cube (if needed)

• 1 heaped tbsp plain flour

• 1 glass water

Method

1. Pour the chicken roasting juices into a saucepan.

2. Taste first and check the seasoning. If needed, crumble in a chicken stock cube for extra depth.

3. Sprinkle in the flour and whisk well.

4. Gradually add the water, whisking continuously.

5. Bring to a gentle simmer, stirring constantly until you reach your preferred consistency.

6. Strain through a sieve for a smooth gravy before serving.

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Bringing It All Together

The secret to a stress-free roast is getting everything moving in stages.

• Start with the chickens and roast potatoes.

• While they’re cooking, prepare the cauliflower cheese and honey-glazed vegetables.

• Add the carrots, parsnips and pigs in blankets during the final part of the chicken cooking time.

• Bake the cauliflower cheese while the chicken rests.

• Make the gravy using the roasting juices as everything finishes.

By the time the chicken has rested, you’ll have golden roast potatoes, bubbling cauliflower cheese, sticky honey-glazed vegetables, crispy pigs in blankets and a rich homemade gravy ready to serve.

A beautiful family roast dinner that feels special without being complicated.