To ask for your foolproof Sunday roast method?

[chardonm]

What do you cook and in what order to make sure it's on the table just perfectly?

My best tip, whatever you cook, is to write out a time plan. Write down at the bottom the time you want to eat, and then work out what time you need to put your meat in. Divide the remaining time into 15 minute slots, and work out what needs to be done when. Don't forget to allow time for meat resting and carving. This will give you a schedule to work to, and helps to ensure that everything will be ready on time.

@IsolaPribby

My best tip, whatever you cook, is to write out a time plan. Write down at the bottom the time you want to eat, and then work out what time you need to put your meat in. Divide the remaining time into 15 minute slots, and work out what needs to be done when. Don't forget to allow time for meat resting and carving. This will give you a schedule to work to, and helps to ensure that everything will be ready on time.

Exactly this. It's hard to give an exact timetable because there are so many variations (including the type and cut of meat, side dishes etc).

I literally write down a detailed plan in advance with timings (working backwards from when I want to serve the meal), and set alarms for key points.

Definitely do not forget resting time for meat, and to remove the meat from the fridge ahead of time etc so it comes up to room temperature before cooking.

Put carrots and parsnips halved longways with quartered onions in a roasting tin, pop the beef on top with a touch of oil and seasoning. In the oven for however long according to BBC Good Food roast calculator, usually around 2hrs.

30 min before its due out put the potatoes on to boil for the mash (I find this easier then roast spuds). Once made in the pot with the lid on on the stove top to keep warm.

Take the roast out to rest. Turn the microwave on with whatever green veg you’re doing, big bowl of spouts is 6 min. Pour the juices from the roast into a pot, add boiling water and gravy granules and stir on a low heat until thick

Serve

My easiest is chicken. All done at the same time, oven timer on.

Top shelf- Large chicken in a large tin with chopped onions, celery and an inch of water.

Middle shelf- baking tray with large chunks of potatoes and parsnips and some fat from the previous roast.
Bottom shelf- chunks of courgette, mushrooms, fennel, carrot, whatever.

The bottom shelves are really close together so the veg cooks more slowly.

Oven on 200 for 90mins, no preheat.

At the end, get the chicken out onto a board or plate to rest. Check the veg and potatoes, rearrange in the oven and give them another quick blast if necessary.

Pour the liquid and veg from the chicken tray into a jug. Skim off the fat for next week's potatoes and make gravy from the veg and juice (stick blender).