Roast Dinner

Method

Keep the screen on

1. Season meat, roast at high temp then lower by the time the tater go in
2. Pre-boil taters for 13 mins, drain and let partially air dry, then fluff inside the pan used to boil them.
3. Roast the rest
4. Steam the veg
5. Make gravy from the meat fat
6. General timings:
7. Chicken: 40m (60c internal)
8. Leg of Lamb: 1h 40m (75c internal)
9. Harrisa
10. Rib of Beef: 1h 30m (65c internal)
11. Pork: 1h 30m (61c internal)
12. Roast Potatoes: 15m boil, 1h roast
13. Carrots: 40m
14. Parsnips: 40m
15. Yorkshires: 5m
16. Pigs in blankets: 25m
17. Steam: 15m
18. Peas: 2m