Top gastropub chefs share their tips for cooking the perfect roast. Turns out, it's easy
Michael Atkinson, head chef at the Freemason's Arms gastropub, shares his top tips on which vegetables are suited to a roast, and the best way of cooking them.
For the potatoes, try to use Maris Pipers, as these are the best quality. Peel and quarter them, then grate roughly on the outside. Season with salt and pepper, according to taste.
Roast in hot rapeseed oil and roasted at a temperature of 200°C, shaking regularly.
Other vegetables that work well with traditional roast food include carrots, leeks and broccoli. These should be prepared 30-40 minutes beforehand in an oven heated at 180°C in an oven proof dish with hot oil, and should then be roasted off in the oven 10 minutes before they should be served.
Serve with the roast, with a little butter drizzled over them, and with the jus of the meat as an accompaniment.
Michael's views on vegetarian roasts are simple: "I would not attempt to supplement the meat. Instead, I would make the most of the vegetables by increasing the flavours and using a vegetable jus."
Next up: Gravy
Food the way nature intended, straight from Hugh Fearnley-Whittingstall at River Cottage.
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