Roast

Nothing quite beats a traditional Sunday roast. You need time for cooking, but it is a very easy meal to prepare.

Meat of choice - beef, lamb, pork, chicken, or on special occasions - turkey. The basic approach is the same. Place the meat in a roasting dish in about 1/2 inch of water. We use water rather than fat because it's healthier, preserves the flavor of the meat, and keeps it moist. Cover and cook in the oven for roughly 2 hours.

Timing depends on size. If cooking a turkey we use the "1/4 hour per pound plus 1/4 hour" rule of thumb as a rough guide, but nothing beats experience and occasional checks on the roast.

Potatoes: Boil and simmer for about 15 minutes. The outsides should be going soft but nowhere near ready to mash. Drain and place in a baking dish and drizzle a small amount of oil over the top. They should need no more than a spoonful per piece. Cook in the oven for about 1 1/2 hours, until the outsides are crisp and golden.

When the meat is ready to carve, lift from the roasting dish. Keep the liquid for gravy. If your dish can go on the hob you can make gravy right there, otherwise decant into a saucepan. Mix a spoonful each of cornstarch and gravy browning (we use Bisto) with cold water to make a thin paste. Pour slowly into the stock whisking to ensure it doesn't go lumpy. Bring to the boil and simmer for 5 minutes, stirring occasionally. If you need more liquid, drain some off from whatever veggies you're cooking alongside.

Vegetables: Whatever you want. For simple meals we boil carrots, beans, peas, corn. They should only cook for a few minutes - nothing ruins a roast more easily than soggy veg!