All the trimmings...

It’s all the little extras traditionally served with a roast that help turn it into a special event

Bacon rolls
Use rindless back rashers – preferably smoked streaky – and allow 3-4 bacon rolls per person

Preheat the oven to 200°C, 400°F, Gas 6.

Cut each rasher in half widthways. Roll up tightly, lengthways, into rolls and spear them onto metal skewers, allowing 6 per skewer.

Roast in the oven for 8 minutes at the same time as the chipolatas.

Venison chipolatas, if you can get them, are perfect for serving with roast turkey. Allow 2-4 per person.

Preheat the oven to 200°C, 400°F, Gas 6.

Place the chipolatas in a small roasting tin, drizzle over 1 tbsp fat from the turkey roasting tin and turn them to coat thoroughly.

Roast for 10-15 minutes, turning once, until browned all over.

Crunchy roast potatoes
For extra-crunchy tatties, use floury potatoes, such as Maris Piper or King Edward

Ingredients (Serves 6)

  • 1kg/21/4lb floury potatoes, peeled and cut into even-sized pieces
  • 3 tbsp goose or duck fat, or sunflower oil
  • Salt (optional)

Preheat the oven to 220°C, 425°F, Gas 7.

Place the potatoes in a large pan, cover with cold water and bring to the boil.

Simmer for 1 minute then drain.

Return the potatoes to the pan and shake over a gentle heat to roughen their surfaces and dry them thoroughly.

Put the fat into a roasting tin and heat in the oven until very hot. Carefully add the potatoes, turning to coat them. Roast for 45-60 minutes, until crisp and golden.

Sprinkle with salt, if liked, before serving.

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