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Bring Back the Sunday Roast!

Whether you vouch for beef, pork, chicken or lamb, we all love a good Sunday lunch. Yet it seems that in recent years, have our weekly roast has lost popularity.

Despite still being the family favourite in Britain, only one in five of us in Britain eat Sunday dinners every week. When you compare this to previous generations, the figures have dropped enormously! Twenty years ago, four out of five people sat down to a Sunday dinner.

SWNS polled 2,000 people and found that 18% of people claimed that cooking a roast is ‘too much time and hassle’, and resent spending ages on cooking something which only takes ten minutes to eat.

But Sunday lunch doesn’t have to take up your whole day of rest, in fact it has never been so easy to prepare.

Russell’s offer a variety of quality meat that perfects a Sunday dinner.

Here is our favourite recipe for a classic Sunday roast – and it’s a piece of cake!

Roast Beef with All The Trimmings!

Serves 6
Prep/Cooking Time: 1hr 30mins

  • To Cook Rare: 20 minutes per 450g/1lb plus 20 minutes
  • To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
  • To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes

Ingredients:

  • 1.3kg/3lb lean rump roast or topside joint
  • 15ml/1tbsp English mustard powder
  • Salt and freshly milled black pepper

    For the Yorkshire Puddings:
  • 1 x 220g bag prepared Yorkshire puddings

    For the Gravy:
  • 300ml/½pint prepared gravy

    For the Roast Potatoes:
  • 1 x 1kg bag prepared roast potatoes

Method:

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F
  2. Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface and season.
  3. Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with the rich beefy juices. If the bottom of the pan seems a little dry, add a little beef stock or water.
  4. Prepare roast potatoes, Yorkshire puddings and gravy according to the packet instructions.
  5. Serve the beef with all the trimmings and horseradish sauce.

There you have it.

What are you waiting for? Go and get those yorkies in the oven!

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