Forum Topic

What makes a great Sunday Roast?

North Star Pub Ealing - Review is enthusiatic but for me, a roast is the one meal which is always best at home.

Graham Weeks ● 6200d8 Comments

Absolutely, totally agree. I've yet to have a really good in a restaurant. the potatoes are never crispy enough !

Penny Crocker ● 6200d

Have never tried that - the dusting of semolina. My roast potatoes (even if I say it myself) are lovely, best when cooked with beef or lamb.

J Smith ● 6200d

Anyone been to the EPT (Ealing Park Tavern) for Sunday lunch recently? For a while it was excellent, but went badly downhill and I haven't been back there for a roast for a few years. Just wondering if it's about time to try it again.

Philip Slater ● 6200d

I had sunday roast at the bollo last weekend and can say the potatoes where excellent. Beef was plentiful and the lamb was huge. I think it was £15. Red Lion is good and I think is around a tenner.I appreciate people saying home cooked is best but sometimes it's nice to pop put and let someone else take the strain. So I shall watch this thread with interest to see who recommends what. Wouldn't go to the Grange for the roast as the roast pots let them down. The rest of the food is good though.

Jamie Fuller ● 6200d

Delia roasties never go wrong - put fat in roasting tin (alot of it) - and put in oven and get it very hot -boil spuds for 5 minutes or so - drain them in a colander, once drained - give them a good shake in the colander so all the edges get all roughed up. Take the fat (carefully) out of the oven, but do not allow it to cool, so put it on the hob, with it on low - then gently place the spuds in the hot fat (again carefully) - baste with the hot fat - add salt to your taste - and stick in the oven - half way through cooking give them a turn - most delicious crispy potatoes

Trizia Fiorellino ● 6199d

I have always done the following for gorgeous roast potatoes:par boil potatoes - drain etc.Take out meat joint from oven and put potatoes round the meat, if you don't have enough room for the meat an potatoes then transfer the meat to another dish and put potatoes in the roasting tin. I usually do this about an hour before the meat is cooked. Baste the spuds and then turn about 30 minutes later. Guaranteed to be lovely!

J Smith ● 6199d

'Delia roasties never go wrong', because it seems she does exactly what I do :-)Would you like the Yorkshire Pud recipe too?

Graham Weeks ● 6199d

Do go to the Ealing Park Tavern.  The food is fantastic - I went three weeks ago and it was so good we went back the following Sunday...........

Susan Wyatt ● 6185d