Here's how to make the perfect roast dinner every time
NO chef can help fiddling and, given the choice, they’d probably never cook exactly the same meal twice.
Seasonal vegetables are always good, as they tend to be cheaper, but on the other hand it’s pretty hard to beat a bag of frozen baby peas. Personally I find goose fat roasties a little too rich alongside roast meat but there is no right or wrong, as long as you cook your spuds with love. I reckon they want to be between two and three bites big, and hit them with some fresh herbs for serving. Add onions or chives, which are just starting to appear now, and parsley is magnificent with potatoes too.IF you’re pulling out all the stops, I would definitely go for something in a cheese sauce, such as cauliflower cheese. It’s absolutely vital.
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