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Comfort food is hard to beat. Vegetable and meat recipes of every description fill the pages of this book, marking a return to slow-cooked homely food. Some traditions should never lapse.
Roasts are a relatively simple affair, but a few shared tips and tricks will guarantee lip-smacking results!
Select a baking dish large enough to fit the roast; make sure the meat does not extend over the sides. A rack in the baking dish helps good circulation of heat around the meat. The meat should have reached room temperature before cooking. Very large cuts of meat will need to be turned halfway through roasting. The best way to tell if a roast is done is to use a meat thermometer. Rest the roast, covered in foil, for 10 to 15 minutes before carving, so that the juices "settle". Carve meat across the grain to ensure tenderness. To test if a roast chicken is cooked, prick the flesh where it meets the body with a metal skewer; if the juice that runs out is clear, it's cooked.
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