The Sunday Roast Seasoning Toolkit (And the Order of Operations)
Freundl Oluwole
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A great Sunday roast is 30% the meat and 70% the seasoning. Most UK home cooks invert that ratio and wonder why the £20 silverside tastes like the £6 silverside.
Four jars cover everything you need across roast meat, potatoes, veg, and gravy. Order matters.
T-2 hours: Salt the meat. Heavy salt 90-120 minutes before the oven. Sit on a rack in the fridge, uncovered.
T-45 minutes: Pre-boil and shake potatoes. 8-10 minutes in salted boiling water. Drain. Shake in the colander to rough up the edges. Toss with 2 tbsp goose fat or oil + 1.5 tbsp All Purpose Seasoning.
T-30 minutes: Season meat. Pat dry. Add the right seasoning (chicken or meat). 1 tbsp per kilo.
T-0: Roast. High heat first 20 minutes (220°C). Drop to 180°C. Rest 20 minutes when done.
T+5 minutes (after rest starts): Veg in. Tossed in oil + All Purpose Seasoning + thyme.
T+15: Gravy. Roasting tin juices, splash of red wine, 300ml stock, 1 tsp Meat Seasoning, simmer 5 minutes.
If you only buy one jar, Costack Chicken and Turkey Seasoning covers chicken AND roast potatoes (yes, on the potatoes too) AND roast veg. One jar, three jobs.
Why this beats supermarket gravy granules
Granules are salt + colour. Pan-juice gravy with Meat Seasoning and a wine deglaze tastes 10x richer for the same effort.
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