As the weather turns colder and rainy days become the norm, the British craving for a classic Sunday roast is stronger than ever. Google searches for “roast dinners near me” have surged by 139% compared to last month, confirming that roast season is officially upon us.

To help you achieve the ultimate roast, Prep Kitchen‘s developmental chefs have shared their top tips, while nutritional therapist Kerry Beeson offers insights on making a roast not only tasty but also healthy.

Gabriel Bray, a highly trained developmental chef, shares his tips for elevating your roast dinner game: “Parboil your spuds until just tender, then rough them up in a colander until the sides are fluffy. This will create crispy edges when roasting. Preheat a generous amount of oil or fat – goose or duck fat if you’re feeling extravagant, otherwise, rapeseed or sunflower oil will do just fine – in the roasting tin until it’s piping hot before adding the potatoes. Roast for 35 minutes to an hour and a half at 200-220°C, giving them a flip halfway through for perfectly crisp, fluffy-centred potatoes.”

Gravy

“Mix flour or cornflour with a bit of cold water to create a slurry. In a saucepan, heat your roasting juices along with chicken or vegetable stock and a splash of white or red wine. Bring it to a slow simmer, cooking off the alcohol to concentrate the flavours. To thicken the gravy without lumps, mix in the flour slurry gradually while whisking. Enhance your gravy with mustard, butter, lemon juice, fresh herbs, and seasoning until it’s just the way you like it.”

Yorkshire puddings

“Let your batter rest at room temperature before using. Preheat a couple of tablespoons of vegetable oil or fat (duck, goose, or beef) in each cavity of your Yorkshire pudding tin until smoking hot. Quickly pour in the batter until each cavity is two-thirds to three-quarters full. Keep the oven door shut while they bake to avoid collapse, and take them out when they are golden brown and delicious.”

Kerry Beeson, a qualified nutritional therapist, offers advice on how to make a roast that is both delicious and nutritious:

“A roast dinner is an excellent opportunity to stock up on your ‘five a day’ veggies, but why stop at five? Steam rather than boil your vegetables, as boiling can cause nutrients to leach into the water. I like to steam mine over the gravy to capture all the goodness in the sauce. For an added nutritional boost, prepare your gravy with fresh onions, carrots, and mushrooms for enhanced flavour and extra vitamins and minerals.”

Gabriel Bray is a highly trained development chef with a BSc in culinary arts and an MA in food business management. He began his career in kitchens across London but soon moved into supporting food businesses in the competitive London market. Gabriel now works alongside Michelin-trained chefs, developing the nutritious and delicious range of meals for Prep Kitchen.

Kerry Beeson holds a BSc in nutritional medicine, and her expertise spans naturalopathy, nutritional therapy, functional medicine, and kinesiology. She is a gut health expert and metabolic balance coach. Kerry has also established herself as a prolific health writer, contributing to well-known publications such as Vogue, Daily Mail, Refinery29, and Grazia, among others.

As roast season kicks off, these tips from culinary and health experts can help ensure your Sunday meal is as satisfying as it is comforting.