Home made Sunday Roast directly to your door
If you love traditional English food, you will love our home made Sunday Roasts! We are serving whole or half chicken, roasted on a bed of vegetables and stuffed with fresh apples and cranberries for the ultimate juiciness. You can imagine how delicious the gravy made out of the juices blended with roasted vegetables is...
The chicken is served with roasted carrots, parsnips and buttered green beans, roast potatoes (if you prefer mash, just like us, please leave a note at the point of order), home made Yorkshire puddings and of course delicious gravy.
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We offer free delivery within 3 miles from SM6 postcode. Please place your orders by 12 PM on Saturday for Sunday delivery.
Order by 12 PM on Saturday for Sunday delivery
Place your order directly through the page or feel free to contact us via email: firstname.lastname@example.org or message 07828 507061 to discuss any details.
Roast potatoes tips & recommendations
There was a time when I struggled with preparing the CORRECT roast potatoes. I am personally a huge fan of mash (the buttery, milky & "yogurty" mash with freshly grated nutmeg), but I also understand the importance of great roast spuds. I have therefore reached out to my fabulous local community over Facebook and was overwhelmed with the number and the quality of responses. I have picked up some that may be helpful to you too:
*Sophie* I literally boil them once drained fluff them In butter add salt and pepper and garlic granulesThen fluff again and out back in over last 10-15 mins in I put top shelf to get really crispy and I always cut a potatoes into 4 as I find it always is fluffy and soft x
*Vivienne* If you want crispy roast potatoes sprinkle liberally with semolina after you have par boiled them before putting in the roasting tin. Fabulous every time. I used to use the flour method until I tried semolina, no going back now lol
*Lisa* Make sure your oil is really hot when you put in the potatoes, we also add garlic and rosemary!
*Lyn* Hot fat you must preheat your pan and the fat must be hot pat boil potatoes drain put back into saucepan shake them up and then put into hot fat you will hear them sizzle after part way through cooking turn the potatoes and when there cook they will be golden in colour and crispy . I have been cooking mine like this for many years . Xx
*Stella* The trick is to cook the potatoes then let them dry off so all the steam escapes, toss about and for a treat I sprinkle semolina
*Natalie* I did this last Christmas initially by mistake! I let the potatoes go cold cos I got way laid, I thought I'd messed them up but cooked them anyway. They were the best potatoes I'd ever made and now this is how I do it everytime! X
*Carolyn* Once peeled and cut soak in water to remove the starch, then wash them and par boil them in new water, give them a bit of a shake once drained to fluff, cover in flour and shake through so evenly spread, add to hot fat and toss around so evenly covered and add cracked salt and pepper, if you have any meat juice left add a little to each potato also and then place in oven top shelf highest heat.