Help! Clueless about cooking tonight's dinner.

[MarianneOnAMotorcycle]

Hi all, this is a completely novice question so feel free to laugh!

So… I have a Waitrose "slow cooked beef brisket" that needs to be reheated for 30 minutes at 200C.

However, my planned accompanying roast veg needs to be cooked for 30 minutes on 220C...

What is the solution? Can the brisket just be reheated at the higher temp? Or should I compromise at 210C for both?

Bung everything in at 200 is my rule.

Unless you’re baking a cake or cooking something for a long time, that temp range will make bugger all difference.
I’d bung them both in at 220 (or possibly 210).
Sounds delicious.

200 but put the veg in slightly earlier.

I would do 200 and maybe pop the veg in five mins before hand.

Our oven is always on and is set to 220. So everything gets cooked at that.

Great — thanks all! (I need to relax more with my cooking)
Off to peel some carrots...