Roasted rump of beef, homemade yorkshire puds, roast potatoes, honey roast parsnips and veg

Roasted rump of beef, homemade yorkshire puds, roast potatoes, honey roast parsnips and veg

Preparing a traditional British Sunday Roast requires precise timing so every element arrives at the table piping hot and crisp.​

Essential

Ingredients

​Beef Rump Roast: 1–1.5 kg beef rump,

olive oil, salt, black pepper, fresh

rosemary, and thyme.​Yorkshire

Puddings: 140g plain flour, 4 eggs,

200ml whole milk, vegetable oil.​

Crispy Roast Potatoes: 1 kg potatoes

(peeled and cut into large chunks), oil

or roasting fat, salt.​Honey Roast

Parsnips: 500g parsnips

(sliced lengthways), 2 tbsp honey, 1

tbsp oil.​Vegetable

Sides: Sliced carrots, tenderstem

broccoli, green peas, and braised red

cabbage.​Gravy: Beef stock, meat pan

drippings, 1 tbsp plain flour.​

Preparation

Steps​1. Roast Beef & Gravy​Preheat

oven to 200°C.

Season beef generously with olive oil,

salt, black pepper, and fresh herbs.​

Sear the roast in a hot pan on all sides

until browned, then transfer to a

baking tray and roast for 40–50

minutes (adjust to preferred

doneness).​Remove beef, cover loosely

with foil, and let rest for 15–20

minutes before carving.​Prepare gravy

using the pan drippings: stir in the

flour for 1 minute, then gradually

whisk in beef stock until thickened.​

2. Roast Potatoes & Parsnips​Parboil

potatoes in salted water for 7 minutes

, drain, and shake vigorously in the

colander to rough up the edges.​

Heat a generous layer of oil in a

baking dish in the oven until smoking

hot, then add potatoes and coat in hot

oil. Roast for 45 minutes.

​Add parsnips to the oven tray for the

final 20 minutes, drizzled with honey.​

3. Yorkshire Puddings​Whisk flour,

eggs, milk, and a pinch of salt until

smooth; leave batter to rest.​Pour a

small splash of oil into each

compartment of a muffin tray and

heat at 220°C until smoking hot.

​Pour batter quickly into the

compartments and bake for 20

minutes without opening the oven

door until tall, crisp, and golden.

​4. Veg & Serving​Boil or steam carrots,

broccoli, and peas for 4 minutes to

keep them bright and snappy.​Slice

rested beef thinly, then serve

alongside roast potatoes, Yorkshire

puddings, honey parsnips, cooked

vegetables, braised red cabbage, and

rich beef gravy.