Tips to make great roast dinners

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I've never been overly fussed on roast dinners but after recently discovering I'm lactose and gluten intolerant, it seems like a good meal to cobble together so I'm trying to embrace it
DD loves veg and meat so it's a good choice for her as well.

Can you give me some tips on how to make it extra special?
Obviously I need to be aware of stock cubes and such but herbs/olive oil/ small amounts of butter for flavour are safe.

I just find it a little boring but if I can uplift it, it might be a good meal for us.
So any tips of making a great roast dinner?
Thanks

I always find if you have the time the little extra sides make a difference. Chuck a few little sausages on there like a Christmas dinner or roast some Mediterranean veg to have as another side.
I always added things like cheesy leeks or a small cauli cheese but if you are Lactose free that might be just for the others.
Buy good gravy granules and chuck in some wine when you de glaze the meat pan for juices.
Carrots with a bit of butter and honey over at the end.
I love red cabbage but I'm lazy so I buy the odd microwavable ready made and that's a nice side.
You could do things like a baked ham Red cabbage roast potatoes. Sweet potato roast beautifully too.

Roast chicken breast wrapped in bacon www.hellofresh.co.uk/recipes/ultimate-bacon-wrapped-roast-chicken-breast-61d5af919b39147e95589d72

Marmite roast potatoes, lots of Yorkshire puddings, cauliflower cheese, pigs in blankets and a good selection of veg all make it extra special

Write down what time each thing needs to be boiled or put in the oven or turned over so you can make sure you don't forget and then everything is ready and rested at the same time.

My advice is to not to have too many sides and work out what goes best with each meat. Then you can concentrate on getting the meat, gravy and sides exactly right and that each roast will be slightly different
Lots of meat go well with pulses for a change as well

How do you make Marmite roast potatoes? I love Marmite and I'm making a roast later.

Interesting vegetables will help, some ideas are, ratatouille, carrots with a little whole grain mustard stirred through, braised celery & carrots done in a foil parcel, baby beetroot roasted.
Roast potatoes are great, but for a change make Greek style roast potatoes with olive oil & lemon, or Parmentier potatoes.

Different condiments add interest too, redcurrant jelly, horseradish sauce, mint sauce, apple sauce etc etc.

I agree with the little sausages, Yorkshire puddings and real gravely!

Add different veg, we do sweet corn one week peas another or a mixture of both.

Some like bread sauce so that’s added in sometimes as well.

Roast potatoes, or mash to mix it up a bit.

I'm doing a side of salmon today with fennel and lemon, will serve with steamed carrots, roasted Broccoli and some ready made potato croquettes (just because they need using up).

It'd nice to mix it up with a roast.

Waitrose do a nice rib of beef which is good slow roasted with adding shallots later on (roast in their skins). Nice with stir fry spring greens.

Carrot and swede mash is a good side. Don't top with cheese in your case!

I also recommend a decent piece of meat. Whilst I like the leg of lamb from aldi for a so so everyday roast, I really love the rack of lamb from Waitrose. Special occasion food here!

Bought a sirloin of beef for £25 from lidl yesterday will do that next week rare and then save the leftovers for a salad with rocket and parmesan!!

Got to be proper homemade gravy made with the meat juices! As long as it's doused in that your on to a winner

Really, really good meat and the right cut. Really can’t overstate the importance of using the right cut for roasting. Decent cuts of beef are prohibitively expensive. Leg of lamb the same. Shoulder of lamb is cheaper, but is best slow roasted. Pork is more reasonable, but it can be tricky to get the crackling right. There’s also the issue of size - you need a decent sized piece for a good roast, most of which are way too large for two people, even allowing for leftovers (although you can always make a curry and freeze for later).

A good free-range chicken is expensive, but not compared to other meats, and is delicious. Rack of lamb also, but a good size for two.

For roast potatoes I use King Edward, Maris Piper or sometimes red rooster. Definitely make your own gravy - use the water from veg (not carrots or other ‘sweet’ veg) plus the meat juices. Good mix of veg - some roasted, some boiled.

I make a roast pretty much every weekend in the winter as my (European) DH loves it. We often have people over for it. We do sometimes cook an £80 joint of beef if we’re having a blow out and a lot people over, but today we’re having a free range roast chicken, roast potatoes and salad - which we will enjoy every bit as much (and is much less work!).

I'd always make a roast last over 2 meals minimum unless it's a small roast like fillet or sirloin of beef or that trimmed rack of lamb. Even a side of salmon is enough for 5 leaving a chunk of cold salmon to use in a sandwich or with pasta.

I frequently do the cold meat in gravy the next day with some frozen roasties. In fact I'm a fan of frozen roasties. One less thing to bother with cooking and tasty.

Good quality meat. Which will make lovely gravy. I’m not one for roast potatoes, prefer mash or new potatoes. And a couple of tasty sides, not just boiled veggies, although some boiled veggies are needed. I like at least one green leafy veg and something like carrot and parsnip mash. We all love stuffing too.

Sweet potatoes roasted hard so they caramelise are amazing.