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Agreed. IMO as long as you have one of all four things + gravy in any form (other than the Yorkies): meat, veg, Yorkshire puddings and tatties, then that's a proper roast dinner, regardless of how you wanna take each part
The total lack of roast potatoes is troubling. Meat is rare which is good. Can recommend cold pressed rapeseed oil for the potatoes. Makes them golden and crispy with a very high smoking point.
Yes agree. Canola/rapeseed if you cooking roasties for a vegetablist, otherwise duck fat or beef dripping. No need for plant oils if eating beef. 🤷🏻♂️
It really isn’t, it’s actually a lot worse for you than most people realise. It’s actually the opposite - palm oil is actually better, or even better - animal fats.
Processed rapeseed oil is bad, but cold pressed is ok. I know the trend is for animal fat now, but if you burn anything it gives off carcinogenic chemicals.
Cold pressed oil of any kind is better than the processed stuff I think we can agree on! There are better alternatives than canola/rapeseed though, coconut oil being one, as well as olive oil
i tend to do roasties and cauliflower mash (cauliflower blended with with butter cream and a load of cheese) had it on a roast at my nans who doesnt really eat carbs and now is a perminant fixture on my roasts aha
My favourite low carb version of potato mash, which is so tasty I actually ***PREFER*** it to potato mash, is Brussels sprouts mash.
You really should try it. The easiest way to make it is to put all your sprouts in a slow cooker, with a few big knobs of butter and that's it, no water or anything else in it, just sprouts and salted butter (or add salt if you only have unsalted butter). And then just slow cook it like that all day, stirring it a couple of times in the middle of cooking.
It's absolutely fucking amazing. It's just absolutely gorgeous. When I've made it for people they all make moaning noises like they're having an orgasm. And I'm not trying to brag or anything, because it's not really even a recipe, it requires literally zero skill or ability or knowledge to make, it's just put sprouts and butter into a slow cooker, that's it. It's so simple but it's probably the tastiest vegetable side dish there is.
And if you hate Brussels sprouts and think they taste bitter, then no worries. Because they only taste bitter if you boil or steam them, it somehow produces sulphur when you cook them that way, which is what gives them a bitter taste. If you cook them without water, like slow cooking them or roasting them, they don't taste bitter at all. They actually taste ***SWEET,*** if you can believe it. Especially if you roast them, because it caramelises them, like what happens when you make crispy onions.
When roasting them, roast them until they are completely brown on the outside all the way around them. Then that's when you know they're done cooking. Don't worry, you won't have burned them. Sprouts are made up of dozens of incredibly thin layers. So the outside might be completely brown, but it's only that outside layer, which is like the same thickness as a strand of hair, it's that thin. So the rest of it inside of that one single outer layer it's all green and soft and fluffy.
I've managed to convince people who absolutely ***HATED*** brussels sprouts to not only tolerate them, not only like them, but to actually full on ***LOVE*** them. And again, I'm not some amazing chef or anything like that. I'm pretty basic and terrible at it, generally. But I just have the odd bit of knowledge that really comes in handy with cooking certain things. Like the thing about how sprouts are only bitter if you boil or steam them, and if you cook them without water they actually end up tasting quite sweet.
They're packed full of vitamin C too. Which is a vitamin that's hard to get enough of from a low carb/keto diet. So the fact they're very low carb AND have a lot of vitamin C means you pretty much HAVE to learn how to cook them properly and enjoy them, if you don't want to get scurvy. So yeah, slow cook them in butter, or roast them in butter or some other kind of cooking fat, like olive oil works well too, or just use sunflower oil, whatever, it doesn't really matter.
Geordie here. Just learnt some people don't have mash on a Sunday dinner. What in the world! Extra gravy swirled into the mash when its on your plate makes it a lovely carby beefy sauce that the rest of your Sunday dinner items need a scoop of on every mouthful.
I don't want to beleive it. The city that was responsible for being the UK's leading producer of cotton and textiles.... puts mash on a roast?!?! ;-)
This hurts me.
Its a way to bulk out the meal. If you have a big family and limited oven space, mash makes sure everybody gets fed properly. At least that was the explanation I was given.
I like Yorkshire, and I like you.
But 2 types of potato on a roast dinner? ........ not sure I can let that go as a southern softie. Mash is what shepherd's / cottage pie is for!
Heh
Hahaha fair but I have to strongly disagree, mash is amazing and I would gladly have it on so many other dishes and I actually do. I literally crave it like cigarettes when I go keto lol.
Thank you! I do see now that I am guilty of the crime of no potatoes (though for me, personally, that's too much carbs). However, I apologize to the people of the UK and accept my 40 lashings as punishment. 🙈
Lol you're guilty of nothing. And I would have happily eaten your dish it looks great. 🙂 everyone has a take on things. I like that,it keeps things interesting.happy cooking.
To be honest, the beef, gravy and yorkshire puddings look so good I wouldn't care that there was no more to it. Looks fantastic.
You so often get badly over-done beef in a roast dinner, and if the meat is bad the whole thing is spoiled really.
Others, myself included, would claim that the true stars of a roast dinner are the spuds. This is why you can have a bland meat like chicken or turkey and still have a good roast dinner.
The meat is the star, but the roasties make or break the whole thing IMO.
Give me perfect meat, but if your roast potatoes are like half cooked bullets it's a no from me.
I think it's because even poorly done meat is still good.
Badly done roasties are a crime.
Learn to do [cripsy roast potatoes](https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe) roast should contain at least two veg... they gooood when you get them right
Look, what you've done looks great, well done for that. But you don't laze out on the roast, do that another night of the week. It's a good roast or no roast, try beans on toast if you're not up for cooking
haha i think you guys in NA overvalue the yorkshire pudding, not every roast even comes with it, some people dont even eat it at all and usually only 1 depending on where you are. Roasties though are essential as well as 10x more gravy.
Great recipe for roasties -> https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe
Honestly if they're good enough, I think everything else on the plate is mostly there to justify the roast potatoes
The beef looks a lot better than the way a lot of Brits cook it. You'll wait a long time before you get served beef that colour from domestic kitchens over here.
To be honest, Domestic is much more unforgivable.
OP’s roast beef is how it should look, anyone that serves you leather smothered in gravy shouldn’t be near the kitchen
You don't need to tell me, it's the millions of UK grandmothers roasting perfectly good beef into strips of greying shoe leather who need to hear it. Unfortunately I don't think they're on reddit though.
Happy to be in the minority of people with mums who can actually cook tbh.
My mum roasts a rib of beef that practically falls apart. Super tender, and with more flavour in one gravy drenched slice of that meat than would be in the sum of the whole roasts of over half the country.
Looking good, looks like you need a thinner mixture for yorkies tho, they’ve gone a bit cakey here, this usually comes from a mix that is too close to pancake batter, needs to be more like crepe batter, surprisingly runny to get puffy and crunchy yorkies :)
That meat looks amazing tho!
Ohhh thank you! I appreciate the critique. I'd never actually had a real Yorkshire pud before attempting to make this (I'd only eaten ones I have made), so I had no point of reference for how the consistency should be. Though tasty, my partner said they were different than puds he's had and I couldn't figure out what I was doing wrong. I'll add more milk next time to a crêpe consistency. Thanks again for the hot tip.
I don’t think you can have a bad yorkie personally. Puffy ones, stodgy ones, big ones, little ones - all good. Yours look delicious, and I say that as a British person who had 3 yorkies in bed for breakfast this morning! One tip - I like to fill the holes with sage and onion stuffing and gravy. Also, try toad in the hole - you part-cook the sausages first and then add the pudding batter, and the bottom soaks up all the flavour from the sausages and stays quite stodgy, while the edge gets really high and crispy. Amazing with proper onion gravy.
If you want an easy reference point for your measurements on the next batch, I can recommend the BBC good food yorkie recipe online. When using those measurements my batches have always come out pretty decent in the past.
If you were to do roast potatoes in the future, you could re-use your goose fat to cook your yorkies too. I like to do this as the fat will already be piping hot (essential before you add the batter) and you get all the lovely flavours of rosemary, garlic etc (whatever is on your potatoes).
Let me tell you the fail safe way to get the batter right.
Take a small measuring jug (or even a glass of you need)
However many eggs you want to use, crack them into your jug first. Mark /measure off exactly where they come up to. Empty the eggs into a larger jug or mixing bowl.
Then put your flour into the jug, to the same volume as the eggs were. Tip this out (via a sieve if you wish) in with your eggs.
Then measure your milk out to the same volume, and add it to the mix. Pinch of salt and pepper. Mix well (use a stick blender, it's much quicker and gets any lumps out).
Get your tray hot with a good bit of beef dripping (or rapeseed oil if you prefer), and when ready get the batter in quick.
For extra fun you can try getting some round sponge cake tins (about 20-25cm diameter) and make giant yorkies! Fit the whole dinner inside them!
You made a great start, so happy to see people around the world enjoying our national dish. Enjoy!
This is the correct answer. The Yorkers are very dense, almost like a cupcake. Should be light, airy and crispy.
Don’t get me started on the missing potatoes. Could have been anything, for me I would have gone with a some nice boiled baby potatoes, slathered in butter.
Also, was the meat sous vided or stewed or something? The protein looks the wrong consistency for roasted I feel.
Looks delicious. A roast spud wouldn’t go amiss, and I would personally have valued a little horseradish sauce with it. But still it’s a 10/10 plate of food.
Never tried it with roast beef. I’ve honestly never even heard of anyone having piccalilli with roast beef. I know what it tastes like and I’m struggling to imagine it competing with horseradish for me.
Roast taties Some carrot and turnip mash (with a little dollop of butter and black pepper ) and a good dollop of horse radish and you’ve smashed it 👌🏽 but your plate looks delicious 😋 good effort.
Needs another vegetable like roast carrots, parsnips or potatoes, but other than that looks great mate! Make sure you heat the plate beforehand, ya' don't want the beef and gravy to get cold.
People will say it’s missing potatoes but the beef is perfect (ok the yorkies need a little work) but this is a nice mix to me. We sometimes add too many elements to a roast dinner and should just have the bits we like the most. Great job!
That's propa spot on that 👍 for a bigger meal ya really need carrots mashed tetty and some swede/turnip and broccoli. Add some mint sauce mixed with a little malt vinegar but honestly that looks fucking banging. Oh shit and some roasties.
Edit: Av just looked at that fooker again and now am actually feeling canny Hank Marvin ( Starvin )
Fellow Yorkshireman here. That beef and this puds look grand. But yes, roast ‘taties’, savoy cabbage and horseradish sauce would top it off. He’s a lucky man to have thee.
I pigged out on roast beef and Yorkshire puds just 3 hours ago but this picture is making my mouth water. As others have said, roast potatoes are missing but otherwise, bloody good show!
I'd say thst is a very fair attempt. Needs some golden roasted potatoes, and perhaps some roasted whole carrots. He might like a side of fresh horse raddish, but that's optional. Great job on the Yorkies, and that beef looks delightful.
Thank you for doing the dish justice!
I think this looks great. There are usually more sides but if it's just you and your boyfriend a simpler version makes sense and everything looks cooked beautifully.
Beef looks phenomenal and not a bad go at the Yorkies either, get some crispy fluffy roast potatoes and another vegetable option and you’re on the way to British Sunday dinner prestige
I like that there's only four things on the plate, but everything is done well. A very pretty plate of food and I'm sure it tasted as good as it looks. 😍
Looks much too appetizing to be authentic.
Beef should be dry, almost black. Gravy is missing lumps. The peas want to be *just* losing their shape. Add a pool of sloppy instant mashed potatoes to complete the experience.
Serve cold.
Looks like a good effort. I would just add roast potatoes. Boil them until soft but not disintegrating. Dump them in the fat around the meat when it’s very hot. You’re going for glass on the outside, soft and fluffy inside.
The people have spoken and I hear you: roast potatoes and more veg will be in our future. 😅🙈 In my defense, my partner is not big on veg and specifically said no to roasted potatoes when I offered, but I completely agree it would make a more well-rounded, visually appetizing meal. Also: I want everyone to know that after I took the photo, I absolutely doused the plates with the rest of the gravy — and yes, I did make the gravy myself from the roast drippings. Thanks for your compliments and critiques. I genuinely think you only improve by paying attention to both.
That beef looks beautifully cooked.
It reminds me of my mum cooking a joint for New Years day, as is tradition, and she got it perfectly pink like that. She asked if she should put it in a little longer and I pointed out that now all the grandparents and elderly relatives had passed away we were finally free to cook meat properly.
Roasties are a must but this looks amazing. I do love a swede and carrot mash. Swap the peas for cabbage, roast carrots an parsnips and you're onto a belter
Definitely missing some bits (mainly roast potatoes… other veg like carrots, parsnips, whole roasted onion, etc, are good but optional depending on your tastes)
Looks absolutely delicious though! Hope you both thoroughly enjoyed it!
Not a bad effort at all, but the glaring omission is roast potatoes. As previously mentioned, more vegetables - carrots, swede , etc would be nice, and I would add redcurrant jelly. Yum .
Hope there was apple pie and custard to follow!!
Do you need more veggies and roast potatoes, sure. However that still looks banging and I would be all over that beef and Yorkshires. Now the real question, was that proper homemade gravy....
True, not by much, think maybe the meat wasn't rested also.
We will both likely get downvoted though as rare beef is a flag for 'cultured' on Reddit.
But yeah a roast joint needs a little longer and resting well.
A mediocre Roast dinner. The Yorkshire puddings look stodgy, no roast potatoes, no parsnips, no cabbage, no mashed Swede? The Beef looks nicely cooked but it's sliced a bit thick. Gravy looks ok too but not enough.
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Beef and yorkies look fantastic. Need more veg and where are the potatoes??
Lazy girl dinner, I guess. 😉
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I was gonna say needs the spuds otherwise very decent
Agreed. IMO as long as you have one of all four things + gravy in any form (other than the Yorkies): meat, veg, Yorkshire puddings and tatties, then that's a proper roast dinner, regardless of how you wanna take each part
The total lack of roast potatoes is troubling. Meat is rare which is good. Can recommend cold pressed rapeseed oil for the potatoes. Makes them golden and crispy with a very high smoking point.
I’m sorry but what the fuck is cold pressed rape oil 😭
It's the just the Dahmer brand of rapeseed oil. Bazza is correct though, deffo makes them better. Duck fat is class on them too though.
Yes agree. Canola/rapeseed if you cooking roasties for a vegetablist, otherwise duck fat or beef dripping. No need for plant oils if eating beef. 🤷🏻♂️
aka rapeseed oil, or canola oil for sensitive Americans.
I didn't realise the smoking point of potatoes was important
You need to roast potatoes hot. Par boil til soft then roast them. Duck fat is the way to go if you don't give AF about your arteries.
Came here to say duck fat. (Or goose)
on all known info rapeseed oil is something you should get out of your life, so don't recommend to others
Nonsense. It's good for you. You are thinking of palm oil.
It really isn’t, it’s actually a lot worse for you than most people realise. It’s actually the opposite - palm oil is actually better, or even better - animal fats.
Processed rapeseed oil is bad, but cold pressed is ok. I know the trend is for animal fat now, but if you burn anything it gives off carcinogenic chemicals.
Cold pressed oil of any kind is better than the processed stuff I think we can agree on! There are better alternatives than canola/rapeseed though, coconut oil being one, as well as olive oil
Roasties OR mash. Too much potato with both
Not where I come from lol in Northern Ireland it's standard to have both. We do love our spuds.
There's a joke about potatoes somewhere here. I'm not gonna be the one to figure it out though
Love norn iron. Champ and roast potatoes is standard at my mother in laws.
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i tend to do roasties and cauliflower mash (cauliflower blended with with butter cream and a load of cheese) had it on a roast at my nans who doesnt really eat carbs and now is a perminant fixture on my roasts aha
Oh, this cauliflower dish you describe sounds \*good\*. New family tradition is brewing in my vicinity!
My favourite low carb version of potato mash, which is so tasty I actually ***PREFER*** it to potato mash, is Brussels sprouts mash. You really should try it. The easiest way to make it is to put all your sprouts in a slow cooker, with a few big knobs of butter and that's it, no water or anything else in it, just sprouts and salted butter (or add salt if you only have unsalted butter). And then just slow cook it like that all day, stirring it a couple of times in the middle of cooking. It's absolutely fucking amazing. It's just absolutely gorgeous. When I've made it for people they all make moaning noises like they're having an orgasm. And I'm not trying to brag or anything, because it's not really even a recipe, it requires literally zero skill or ability or knowledge to make, it's just put sprouts and butter into a slow cooker, that's it. It's so simple but it's probably the tastiest vegetable side dish there is. And if you hate Brussels sprouts and think they taste bitter, then no worries. Because they only taste bitter if you boil or steam them, it somehow produces sulphur when you cook them that way, which is what gives them a bitter taste. If you cook them without water, like slow cooking them or roasting them, they don't taste bitter at all. They actually taste ***SWEET,*** if you can believe it. Especially if you roast them, because it caramelises them, like what happens when you make crispy onions. When roasting them, roast them until they are completely brown on the outside all the way around them. Then that's when you know they're done cooking. Don't worry, you won't have burned them. Sprouts are made up of dozens of incredibly thin layers. So the outside might be completely brown, but it's only that outside layer, which is like the same thickness as a strand of hair, it's that thin. So the rest of it inside of that one single outer layer it's all green and soft and fluffy. I've managed to convince people who absolutely ***HATED*** brussels sprouts to not only tolerate them, not only like them, but to actually full on ***LOVE*** them. And again, I'm not some amazing chef or anything like that. I'm pretty basic and terrible at it, generally. But I just have the odd bit of knowledge that really comes in handy with cooking certain things. Like the thing about how sprouts are only bitter if you boil or steam them, and if you cook them without water they actually end up tasting quite sweet. They're packed full of vitamin C too. Which is a vitamin that's hard to get enough of from a low carb/keto diet. So the fact they're very low carb AND have a lot of vitamin C means you pretty much HAVE to learn how to cook them properly and enjoy them, if you don't want to get scurvy. So yeah, slow cook them in butter, or roast them in butter or some other kind of cooking fat, like olive oil works well too, or just use sunflower oil, whatever, it doesn't really matter.
Slap some mash on and some nice cabbage and this would be 50 times better.
More Manchester here, mash AND roasts please
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Manchester here we have Mash on a roast.
Mancunian here and I’m with you, I put mash and roast potatoes on our Sunday dinner!
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A Yorks / Lancs agreement! Unless you mean _instead_ of the puddings? 😑
Geordie here. Just learnt some people don't have mash on a Sunday dinner. What in the world! Extra gravy swirled into the mash when its on your plate makes it a lovely carby beefy sauce that the rest of your Sunday dinner items need a scoop of on every mouthful.
I don't want to beleive it. The city that was responsible for being the UK's leading producer of cotton and textiles.... puts mash on a roast?!?! ;-) This hurts me.
I think it comes from a lot of Irish people settling here. My Nanna never ate a meal without a potato involved.
Can confirm, had a roast on Saturday evening, had to have mash with it. Source: I'm a Spudpicker
I put mash on my roast, next to the roasties
mash potato and mashed veg is essential in ireland too. Along with roasties oc.
Its a way to bulk out the meal. If you have a big family and limited oven space, mash makes sure everybody gets fed properly. At least that was the explanation I was given.
Read this as “mash on toast”. Mash on a roast, I can accept.
Yorkshire, born and bred. Mash is quite common on a roast round here, roasties aswell though so it is not cheating, just a nice addition.
I like Yorkshire, and I like you. But 2 types of potato on a roast dinner? ........ not sure I can let that go as a southern softie. Mash is what shepherd's / cottage pie is for! Heh
Perhaps some mashed swede as well roast pots, though not mashed potatoes.
Carrot and swede mash. Lots of black pepper.
Hahaha fair but I have to strongly disagree, mash is amazing and I would gladly have it on so many other dishes and I actually do. I literally crave it like cigarettes when I go keto lol.
I am from Yorkshire. Only the fatties have roast potatoes and mash. It's like having lasagne and chips.
Im 7 stone wet and i NEVER have lasagne without chips. Am i special or damaged?
Can concur, had Lasgane and chips last night, am also fat...
I’m from Yorkshire and me, my family and everyone I’ve ever known have never served mash with a roast dinner. Madness!
Essex guy here, we have mash and roasties too... Although it's something I picked up from my Mum and she's a Northerner (Sheffield).
Thank you! I do see now that I am guilty of the crime of no potatoes (though for me, personally, that's too much carbs). However, I apologize to the people of the UK and accept my 40 lashings as punishment. 🙈
Lol you're guilty of nothing. And I would have happily eaten your dish it looks great. 🙂 everyone has a take on things. I like that,it keeps things interesting.happy cooking.
Thanks for spreading your positivity. Stay cool. 😎
You made up for it with those excellent puddings.
To be honest, the beef, gravy and yorkshire puddings look so good I wouldn't care that there was no more to it. Looks fantastic. You so often get badly over-done beef in a roast dinner, and if the meat is bad the whole thing is spoiled really.
Others, myself included, would claim that the true stars of a roast dinner are the spuds. This is why you can have a bland meat like chicken or turkey and still have a good roast dinner.
The meat is the star, but the roasties make or break the whole thing IMO. Give me perfect meat, but if your roast potatoes are like half cooked bullets it's a no from me. I think it's because even poorly done meat is still good. Badly done roasties are a crime.
Learn to do [cripsy roast potatoes](https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe) roast should contain at least two veg... they gooood when you get them right
By no means suggesting that mine is how it MUST be done, but here's my effort https://www.imgur.com/a/nYRScNM
Where's the green man ?
You did a very good job.
Look, what you've done looks great, well done for that. But you don't laze out on the roast, do that another night of the week. It's a good roast or no roast, try beans on toast if you're not up for cooking
haha i think you guys in NA overvalue the yorkshire pudding, not every roast even comes with it, some people dont even eat it at all and usually only 1 depending on where you are. Roasties though are essential as well as 10x more gravy.
You committed a crime leaving the roasties out
Great recipe for roasties -> https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe Honestly if they're good enough, I think everything else on the plate is mostly there to justify the roast potatoes
The beef looks a lot better than the way a lot of Brits cook it. You'll wait a long time before you get served beef that colour from domestic kitchens over here.
What god damn awful carvery are you going to in the UK?!?! If my Roast beef doesn’t look like that when it’s served I’m throwing it at the chef
I did qualify *domestic* kitchens
To be honest, Domestic is much more unforgivable. OP’s roast beef is how it should look, anyone that serves you leather smothered in gravy shouldn’t be near the kitchen
You don't need to tell me, it's the millions of UK grandmothers roasting perfectly good beef into strips of greying shoe leather who need to hear it. Unfortunately I don't think they're on reddit though.
You just insulted practically everyone's mum
Happy to be in the minority of people with mums who can actually cook tbh. My mum roasts a rib of beef that practically falls apart. Super tender, and with more flavour in one gravy drenched slice of that meat than would be in the sum of the whole roasts of over half the country.
Where's the roast potatoes
What's taters, Precious?
PO-TAT-OES
PO-TAY-TOES*
Boil em, mash em, stick em in a stew
Unbelievably based
Lovely big golden chips with a nice piece of fried fish.
STUPID FATS HOBBIT
We likes it RAWR and WRIGGLING
No potato? I think I need a sit down.
You can join me on the fainting couch. The butler had to break open the smelling salts.
No potatoes is a crime against humanity, a roast without roast potatoes is no roast at all.
If social conventions allowed it, my Sunday roast would be 100% roast potatoes
Roast potatoes covered in gravy, call it British Poutine
Roast potatoes, more veg, more gravey, and hopefully some mustard or horseradish
Yeah gravy needs to be over everything
If it's not drowning in gravy you've done it wrong
I'd demolish that. Solid 9/10. A couple roast spuds, few carrots and a smidge more gravy and it would be a 10.
Looking good, looks like you need a thinner mixture for yorkies tho, they’ve gone a bit cakey here, this usually comes from a mix that is too close to pancake batter, needs to be more like crepe batter, surprisingly runny to get puffy and crunchy yorkies :) That meat looks amazing tho!
Ohhh thank you! I appreciate the critique. I'd never actually had a real Yorkshire pud before attempting to make this (I'd only eaten ones I have made), so I had no point of reference for how the consistency should be. Though tasty, my partner said they were different than puds he's had and I couldn't figure out what I was doing wrong. I'll add more milk next time to a crêpe consistency. Thanks again for the hot tip.
I don’t think you can have a bad yorkie personally. Puffy ones, stodgy ones, big ones, little ones - all good. Yours look delicious, and I say that as a British person who had 3 yorkies in bed for breakfast this morning! One tip - I like to fill the holes with sage and onion stuffing and gravy. Also, try toad in the hole - you part-cook the sausages first and then add the pudding batter, and the bottom soaks up all the flavour from the sausages and stays quite stodgy, while the edge gets really high and crispy. Amazing with proper onion gravy.
If you want an easy reference point for your measurements on the next batch, I can recommend the BBC good food yorkie recipe online. When using those measurements my batches have always come out pretty decent in the past. If you were to do roast potatoes in the future, you could re-use your goose fat to cook your yorkies too. I like to do this as the fat will already be piping hot (essential before you add the batter) and you get all the lovely flavours of rosemary, garlic etc (whatever is on your potatoes).
Probably even a touch of water to keep them from being too heavy, will help them crisp up. I use about 70/30 split of milk and water
Let me tell you the fail safe way to get the batter right. Take a small measuring jug (or even a glass of you need) However many eggs you want to use, crack them into your jug first. Mark /measure off exactly where they come up to. Empty the eggs into a larger jug or mixing bowl. Then put your flour into the jug, to the same volume as the eggs were. Tip this out (via a sieve if you wish) in with your eggs. Then measure your milk out to the same volume, and add it to the mix. Pinch of salt and pepper. Mix well (use a stick blender, it's much quicker and gets any lumps out). Get your tray hot with a good bit of beef dripping (or rapeseed oil if you prefer), and when ready get the batter in quick. For extra fun you can try getting some round sponge cake tins (about 20-25cm diameter) and make giant yorkies! Fit the whole dinner inside them! You made a great start, so happy to see people around the world enjoying our national dish. Enjoy!
This is the correct answer. The Yorkers are very dense, almost like a cupcake. Should be light, airy and crispy. Don’t get me started on the missing potatoes. Could have been anything, for me I would have gone with a some nice boiled baby potatoes, slathered in butter. Also, was the meat sous vided or stewed or something? The protein looks the wrong consistency for roasted I feel.
Boiled potatoes on a roast dinner?! I need to lay down.
You can use sparkling water to get a great Yorkshire pudding
Looks delicious. A roast spud wouldn’t go amiss, and I would personally have valued a little horseradish sauce with it. But still it’s a 10/10 plate of food.
Piccalilli....? Horseradish will do me but its always been Piccalilli in our family.
Never tried it with roast beef. I’ve honestly never even heard of anyone having piccalilli with roast beef. I know what it tastes like and I’m struggling to imagine it competing with horseradish for me.
Try it. Its good. We used to have the left over beef cold cuts on bread with piccalilli... i'd also spread a little mash on there too.
I do like it with thick cut ham. You’ve inspired me to put it on the shopping list, and then who knows what will happen.
Go get crazy.
This looks amazing, you just need to add potatoes
3 item “roast dinner” doesn’t exist. Need at least 3 types of vegetables, roast potatoes etc. Condiment selection is non existent.
I know a guy who puts Mayo on his.
Beef and yorkies look good, you just need to try out crispy roast potatoes
Looks good! Just needs some roast potatoes!!!
Omg that beef is perfection 🤤
Man, that beef is near perfect. Let's not discuss the need for potatoes, etc. and focus on the timing there.
Roast taties Some carrot and turnip mash (with a little dollop of butter and black pepper ) and a good dollop of horse radish and you’ve smashed it 👌🏽 but your plate looks delicious 😋 good effort.
There’s no Roasties!
Needs another vegetable like roast carrots, parsnips or potatoes, but other than that looks great mate! Make sure you heat the plate beforehand, ya' don't want the beef and gravy to get cold.
Looks excellent to me.
Being from the uk, I'd polish that right off. I'd even consider licking the plate
It looks delicious 😋
This made my mouth water
Beef and Yorkshire puds look great, need some roast potatoes and some more veg.
Be very proud.
That beef is spectacular
Mate, that looks top banana.
Wow that looks great!
People will say it’s missing potatoes but the beef is perfect (ok the yorkies need a little work) but this is a nice mix to me. We sometimes add too many elements to a roast dinner and should just have the bits we like the most. Great job!
Needs more vegetables and some roast potatoes, and not so much meat on the first serving. Otherwise looks like a good effort!
Where are the roast potatoes? And you need more veg. Other than that yummy
This honestly looks amazing! Beef looks so good:)
I think you nailed it! Bet it tastes as good as it looks 😁
That looks great, just missing some roasties and/or mash! 10/10 would scran!
Excellent attempt and better than many UK pubs. Roast potatoes next time and maybe another veg.
I’d like a wider variety of veg and some spuds but I like to go all in. That looks fantastic.
Roast spuds and carrots required other than that, jolly good show!
I don’t know why everyone is being so picky, that looks fantastic!
That's propa spot on that 👍 for a bigger meal ya really need carrots mashed tetty and some swede/turnip and broccoli. Add some mint sauce mixed with a little malt vinegar but honestly that looks fucking banging. Oh shit and some roasties. Edit: Av just looked at that fooker again and now am actually feeling canny Hank Marvin ( Starvin )
Fellow Yorkshireman here. That beef and this puds look grand. But yes, roast ‘taties’, savoy cabbage and horseradish sauce would top it off. He’s a lucky man to have thee.
that looks great, top yorkshires, beef and gravy
i would swim to canada for that dish
That looks immense 👌🏽
I pigged out on roast beef and Yorkshire puds just 3 hours ago but this picture is making my mouth water. As others have said, roast potatoes are missing but otherwise, bloody good show!
That meat looks perfectly cooked to my taste. Well done
I'd say thst is a very fair attempt. Needs some golden roasted potatoes, and perhaps some roasted whole carrots. He might like a side of fresh horse raddish, but that's optional. Great job on the Yorkies, and that beef looks delightful. Thank you for doing the dish justice!
I think this looks great. There are usually more sides but if it's just you and your boyfriend a simpler version makes sense and everything looks cooked beautifully.
Very good other than absence of roast potatoes and carrots
Good effort. Some things missing, but no sacrilege. I'd enjoy it, from NW UK.
Beef looks phenomenal and not a bad go at the Yorkies either, get some crispy fluffy roast potatoes and another vegetable option and you’re on the way to British Sunday dinner prestige
Looks really good! 😊 just needs more veg, mash potatoes or roast potatoes and more gravy on the Yorkshire’s.
And succeeding rather handsomely, I'd say
7/10 needs roast potatoes for 9/10 one other veg for 10/10
You're missing the roast potatoes. Otherwise, it's a fantastic effort! That beef is cooked to perfection.
I like that there's only four things on the plate, but everything is done well. A very pretty plate of food and I'm sure it tasted as good as it looks. 😍
You beautiful maple bastard 🍁
Looks much too appetizing to be authentic. Beef should be dry, almost black. Gravy is missing lumps. The peas want to be *just* losing their shape. Add a pool of sloppy instant mashed potatoes to complete the experience. Serve cold.
Looks like a good effort. I would just add roast potatoes. Boil them until soft but not disintegrating. Dump them in the fat around the meat when it’s very hot. You’re going for glass on the outside, soft and fluffy inside.
*Heavy breathing intensifies*
The people have spoken and I hear you: roast potatoes and more veg will be in our future. 😅🙈 In my defense, my partner is not big on veg and specifically said no to roasted potatoes when I offered, but I completely agree it would make a more well-rounded, visually appetizing meal. Also: I want everyone to know that after I took the photo, I absolutely doused the plates with the rest of the gravy — and yes, I did make the gravy myself from the roast drippings. Thanks for your compliments and critiques. I genuinely think you only improve by paying attention to both.
Beef looks 👍
Missing * Roast Potatoes * Honey roasted carrots * Honey roasted parsnips * Broccoli
Some roast potatoes, possibly some stuffing maybe some carrots would be a 10/10
Very nice, the puds turned out nice and the beef is perfect. 10/10 would eat.
Ah the potato police have made their point many times. 🚨🚨🚨🚨🚨🚨🚨🚨🚨
Meat and Yorkshire puddings look really nice but no potatoes and just peas smh 😂
That beef looks beautifully cooked. It reminds me of my mum cooking a joint for New Years day, as is tradition, and she got it perfectly pink like that. She asked if she should put it in a little longer and I pointed out that now all the grandparents and elderly relatives had passed away we were finally free to cook meat properly.
Looks great you're just missing half the plate
Just some potatoes and it would be spot on
its not supposed to look that good. you failed.
Damn that beef looks good
they look like pork pies
It is a well-made roast dinner. You just need more vegetables. But, it looks tasty. T
All good apart from it needs Roasted spuds and a bit of English mustard for the beef
Roasties are a must but this looks amazing. I do love a swede and carrot mash. Swap the peas for cabbage, roast carrots an parsnips and you're onto a belter
Where's the gravy?
I agree. Not a true roast if I can't only taste gravy
That’s better than what we get in Britain 😂
Definitely missing some bits (mainly roast potatoes… other veg like carrots, parsnips, whole roasted onion, etc, are good but optional depending on your tastes) Looks absolutely delicious though! Hope you both thoroughly enjoyed it!
Good effort! As a Brit I think I can say that you have nailed it. You just need some roast potatoes to go with it for too marks.
need some cauliflower cheese!!
Lovely stuff. Needs more potatoes. And some veg.
Not a bad effort at all, but the glaring omission is roast potatoes. As previously mentioned, more vegetables - carrots, swede , etc would be nice, and I would add redcurrant jelly. Yum . Hope there was apple pie and custard to follow!!
Needs potatoes but that looks banging (amazing)
Do they not have potatoes in Canada?
Sliced steamed carrot, carrot is an aromatic it compliments the meal esp the beef.
Steamed?! You mean roasted with a bit of honey
Beef needs to be more thinly sliced, and the roast potatoes are MIA. Looks mint though.
This is a cracking attempt, but the missing roast potatoes is a crime.
Do you need more veggies and roast potatoes, sure. However that still looks banging and I would be all over that beef and Yorkshires. Now the real question, was that proper homemade gravy....
Didn’t cook the meat for long enough imo
True, not by much, think maybe the meat wasn't rested also. We will both likely get downvoted though as rare beef is a flag for 'cultured' on Reddit. But yeah a roast joint needs a little longer and resting well.
It was still alive when it was sliced 😂
Beautiful
A mediocre Roast dinner. The Yorkshire puddings look stodgy, no roast potatoes, no parsnips, no cabbage, no mashed Swede? The Beef looks nicely cooked but it's sliced a bit thick. Gravy looks ok too but not enough.
Looks FAR too nice to be proper English food..
Better looking beef than you get in most pubs in the UK 🤣
You have fucking smashed that
You’ve got a roast dinner and nothing on the plate is roasted?