As summer fades and the weather cools, nothing can beat the warming satisfaction of tucking into a roast
dinner with all the trimmings. Whether you prefer a whole leg of lamb or a juicy chicken, make it the best it can
be with our expertly sourced and prepared joints plus finishing touches – it's your roast, but better
Your roast might not be complete without crisp Yorkshires brimming with gravy or a generous helping of golden parsnips, but one thing’s for sure – the meat is at the heart.
Our Roast range makes easy work of cooking with carefully prepared roast-in-the-tray centrepieces that come with their own sauce, ready to finish at home in the oven. Our in store new-season Slow Cooked Beef Shoulder with Red Wine and Caramelised Shallots (left) is pre-cooked sous vide for a meltingly soft texture. We chose the shoulder because it slow-cooks to a buttery tenderness. Alternatively, if you want to scratch cook for your next big gathering, try our impressive dry-aged two wing rib of beef or our boneless rolled rib of beef from our online Food to Order service.
When it comes to provenance, we've got it covered – we source all of our beef from trusted expert farmers, whose cows graze on quality grass on British farms.
Top roast tips
You've got the gravy sorted, but why not shake up your roast dinner with a flavoursome sauce? These three new additions to our in store range are a great place to start.
Stir this wholegrain mustard, made with beef stock, through creamy mashed potatoes, and serve with roast pork for a luxurious take on a classic side dish.
Redcurrant and Red Wine Jelly:
When you’re making roast lamb, stir a spoonful of this ruby-red jelly into the pan juices to bring a hint of fruit to your gravy.
Elderberry and Blackcurrant Jelly: This lightly set fruity jelly goes great with rich game, such as venison and pheasant, and is delicious when served with sharp, sweet red cabbage.
4 tbsp flavourless oil, such as groundnut, or beef dripping, melted
1 large red onion, finely sliced
1½ tbsp red wine vinegar
½ tsp soft light brown sugar
1 tsp thyme leaves, plus 6 sprigs
175g plain flour, sifted
2 large eggs
160ml semi-skimmed milk
1 tbsp wholegrain mustard
Roast beef wouldn’t be the same without Yorkshire puddings, but why wait for Sundays? We’ve got new savoury and sweet ways to enjoy these foolproof puds any time...
The key to making Yorkshires is to remember the ratio for the recipe: equal quantities of flour, egg and milk – and that’s it. If you want to try something different, this simple batter can be complemented with all kinds of flavour pairings, such as fresh herbs, mustard, cheese or bacon. Traditionally, leftover Yorkshire puds were filled with jam and served for pudding – custard on the side was optional so try something new with our clever new takes on an old classic.
1. With cheese
Make a tangy Yorkshire by stirring in a handful of grated mature Cheddar and finely chopped chives before pouring into the tin and serve with roast pork.
2. With fresh herbs
Mix freshly chopped sage and parsley or rosemary and thyme into your batter before baking to give your Yorkshires a green-flecked appearance and herby flavour. These are especially good with roast chicken.
3. With eggs
For a brunch with a difference, scatter just-baked Yorkshires with cooked, crispy pancetta. Crack in an egg and return to the oven until the egg is set, but still runny in the middle.
4. With seasonal fruits
Make your usual batter, but add 1-2 tsp sugar. Once cooked, brush with melted butter and dust liberally with cinnamon-sugar. Fill with soft fruits like blackberries or stewed plums.
5. With ice cream
Add a drop of vanilla extract to your batter. Once cooked, place a scoop of vanilla ice cream in the middle of the warm Yorkshires. Drizzle a generous serving of hot chocolate sauce over the top and sprinkle with chopped nuts.
Cook and serve up in style with our wide range of chef-approved kitchenware, from copper-based pans to non-stick roasting trays and casserole dishes
Explore our wide range of exceptionally sourced red meat, poultry, game and fish, and find a new favourite for Sunday lunch