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Upgrade your BIG day dinner! Our chefs share their expertises!

  • Dec 5, 2025
  • 2 min read

Recipe for the ultimate roasties:


Ingredients:


Method:

To get the ultimate roast potatoes, you need the right start. Head to Waitrose and grab a bag of Maris Piper or King Edward potatoes, they're the best for a crispy crust!


Peel them, cut them up, and get them boiling until the edges are just starting to soften.


Next, the secret step: dry them out! Drain them and let them steam completely dry, or even better, stick them in the fridge overnight to shed every last bit of moisture.


Now for the flavour: melt some beef dripping or goose fat (I recommend Waitrose's Goose fat) in your roasting tray and get it piping hot in a 200ºC (fan) 220ºC oven.


Toss your spuds in the hot fat along with some salt, pepper, and rosemary. Roast until they are golden and crispy, turning them a couple of times as they cook. Finally, finish with a pinch of sea salt or to your taste.


Pile them high on the serving dish and wait for the compliments to roll in…


Recipe for the classic Yorkshire pud:

This recipe is built on the classic equal volume ratio of flour, eggs, and milk, ensuring a light, crisp risen pud.


Ingredients:

  • Plain flour

  • Free-range eggs

  • Milk

  • Oil or Lard

  • Optional: 1 extra egg yolk for a richer colour and flavour.

  • Seasoning: A generous pinch of salt (added just before cooking).


Method:

Combine the plain flour with the eggs and milk (and the optional extra yolk, if using) in a bowl.


Whisk the mixture until the batter is completely smooth and free of lumps. The final consistency should be similar to single cream - not as thick as double cream.


Cover the bowl and refrigerate the batter. For the best results, prepare it the day before you plan to cook and let it chill overnight. Alternatively, if time is short, rest for at least 30 minutes.


The cook:

Preheat the oven to a high temperature:195ºC to 200ºC.


Pour a small amount of oil or lard into the cups of a standard muffin or cupcake tray. Ensure there is enough fat to cover the base generously. Place the tray into the preheated oven for 5 -10 minutes until the fat is sizzling hot - This is critical for the rise!


Just before removing the tray, quickly whisk a generous pinch of salt into your rested batter and any other seasonings of choice.


Working quickly and carefully, remove the hot tray from the oven. Pour the batter into each hot cup. Tip: A clean squeezy bottle or a jug with a spout is helpful for a quick and accurate pouring. After this, immediately place the tray back into the oven for 10 minutes.


Finish and serve:

After the initial 10 minutes, reduce the oven temperature to 150ºC and continue to bake for another 10 -15 minutes until the Yorkshire puddings are deeply golden, crisp, and fully set.


The golden rule: Do not open the oven door during the critical initial high-heat cooking time, as the sudden drop in temperature will prevent them from rising!



 
 
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