Sunday Roast

IMG_4132Every time I’m in a new country I try to adjust to their habits in order to properly experience the country. Being food a big part of a country’s identity, and something I love, I usually start there!

In the UK there are a couple of things I became addicted to: English breakfast, scones with clotted cream and jam, and Sunday roast!

Last Sunday I decided to give it a go on a beef Sunday roast. Typically I’m not a big fan of gravy because it tends to cover the whole food and just “hide” the different flavours. So, I decided to do a mild gravy, almost fat free, with white wine and kale stock. It was really good!

Sunday Roast (serves 6)

Roasted Beef:

  • 1350 g of boned joint beef with a limited amount of fat
  • 2 big carrots
  • 2 onions
  • 6 garlic cloves
  • 1 bunch of fresh thyme
  • 1 bunch of fresh rosemary
  • 6-10 tbsp of olive oil
  • fresh sage, salt and pepper


  • juices from roasting the meat
  • 3 tbsp of flour
  • 100 ml of white wine
  • 1 l of stock from boiling the kale


  • 4 potatoes
  • 1 swede
  • 1/2 butternut squash
  • 1 onion
  • 3 garlic cloves
  • 4 tbsp of olive oil
  • fresh thyme, rosemary and sage
  • salt and pepper
  • kale


  • 6  Yorkshire puddings (I used frozen ones that you cook on the oven for some minutes before serving)
  1. Pre-heat the oven at 240ºC.
  2. Start by preparing the Roasted Beef.
  3. Peel the carrots and the onions. Slice the carrots in thick slices and cut the onions in halves and then each half in 6 pieces.
  4. Place the carrots and the onions on a large oven tray. Season with the washed thyme, rosemary and sage. Add the garlic cloves unpeeled and slightly smashed. Sprinkle with some olive oil, salt and pepper.
  5. Place the piece of beef on a chopping board and, using your hands, cover it with olive oil, salt and pepper. Place it on top of the vegetables.IMG_4092
  6. Reduce the oven heat to 200ºC. Place the oven tray with the carrots, onions and meat on the oven and let it cook between 50 minutes to 1 hour and 15 minutes. The time of cooking will depend on how well done you want the meat and on your oven potency. I cooked mine for approximately 50 minutes in order to get it quite raw.
  7. You should baste the meat halfway the cooking and, in case the vegetables get too dry, add a bit of water.
  8. When the meat is in the oven start preparing the vegetables.
  9. Wash the potatoes and peel the suede, the butternut squash and the onion. Cut the vegetables in big pieces and wash them thoroughly.
  10. Place the vegetables in an oven tray. Season with some fresh thyme, rosemary and sage, salt and pepper. Add the 3 unpeeled and smashed garlic cloves, the olive oil and a splash of water.
  11. Cook the vegetables in the oven for approximately 35-45 minutes. Initially, this will cook at the same time as the meat. You can simply place the vegetables in the oven bottom.
  12.  When the meat is cooked, remove the tray from the oven and place the piece of meat on a chopping board. Let it rest for 15 minutes. After this time, cover it with some metal foil and a cloth to keep the temperature.IMG_4106
  13. After removing the meat to the chopping board, put a big pan on the hob and cook the washed kale on boiling salted water until the kale is tender.
  14. While the meat rests and the vegetables cook, start working on the gravy. Remove the carrots and the onions from the oven tray. Keep them in a warm place to be served with the roast.
  15. Keep around 5 slices of carrot on the tray. Place the tray on top of the hob on low fire. Mash the carrots and add the flour to this mixture. Add the wine and stir well. Then, add the stock and let it cook until it boils for a couple of minutes. IMG_4113
  16. Pour the mixture into a pan, making sure you scrap any remaining cooking juices from the tray, and add any other juices that the meat might have released while resting. Let it cook until the gravy gets the wanted consistency. Sieve the gravy into a bowl.
  17. By now, the meat will be cooked, rested and kept under the foil and the cloth; the carrots and onions will be ready to serve; the vegetables will be roasted and resting; the kale will be cooked; and the gravy finished. IMG_4111
  18. In case any of the ingredients is a bit cold just put it in the oven to heat for some minutes, while you cook or heat the Yorkshire puddings.
  19. Slice the meat thinly and serve the Sunday roast on the plates by placing 2 or 3 slices of meat in each plate, 1 Yorkshire pudding, roasted vegetables, carrots and kale. Pour the gravy on top.

Lemon and Thyme Chicken

IMG_1169Autumn is definitely here…  It’s rainy and windy and, since I can’t change the weather, decided to embrace it!

So, I turned on the oven and cooked some chicken. It’s a very easy dish that you can prepare in 5 to 10 minutes and just pop it in the oven for a couple of hours. I cooked it quite slowly and let the heat and smell fill the house… It felt so good!


Lemon and Thyme Chicken (serves 4)

  • 4 chicken legs
  • 4 chicken tights
  • 1 or 2 lemons juice
  • 2 cloves of garlic
  • 1 tbsp of dry thyme
  • 2 thin slices of onion
  • salt and pepper
  1. Pre-heat the oven at 175ºC.
  2. Peel the chicken and remove the extra fat that usually remains near the skin.
  3. Place the chicken in an oven tray.IMG_1114
  4. Pour the lemon juice on top of the chicken. You should get an abundant amount of juice since no other liquids will be added to the chicken and you are supposed to get a nice sauce after cooking.IMG_1122
  5. Slice the garlic and spread it evenly on top of the chicken.
  6. Season with salt and pepper. Mix in order for the seasoning to spread on the lemon juice.
  7. Sprinkle with the thyme and the onion.IMG_1135
  8. Cook for about 1 hour and a half to 2 hours until the chicken is completely cooked and golden. During the cooking time you should turn the chicken pieces so they get cooked evenly and irrigate the meat at least twice with the resulting lemon sauce.IMG_1140
  9. Serve the chicken covered with the lemon sauce and some fries.

Roasted Pork with Orange and Carrots

IMG_9319Back to Bristol and not very happy about it… All my friends are leaving and the city seems deprived of known faces…

Planning to start my job search next week after some days of rest and some homely food!

This next dish is a pork roast that I really love. Being always quite stressed with time, I decided to cut some edges and cook the pork only for 30 minutes and, after, slice it to cook it faster (shame on me!!!)… but, to be honest, I found out I really prefer the pork cooked this way… Each slice gets a crust and the pork fat dissolves better so you loose a bit of that fatty taste pork sometimes has.


Roasted Pork with Orange and Carrots (serves 4)

  • 1 Kg of pork shoulder joint
  • 4 oranges
  • 4 big carrots
  • 4 tbsp of white wine
  • 3 garlic cloves
  • 4 stems of fresh thyme
  • salt and pepper
  1. Pre-heat the oven at 180ºC.
  2. Wash the carrots well and peel them. Grate the carrots and spread them evenly on the bottom of an oven dish.IMG_9295
  3. Irrigate with the juice of three oranges and the white wine.IMG_9298
  4. Place the meat on top of the carrots and orange juice, with the fat facing up.IMG_9301
  5. Drizzle the meat with the juice of the remaining orange and season it with salt and pepper. I usually include some bits on the orange juice.IMG_9304
  6. Wash the garlic cloves and the thyme. Smash the garlic cloves slightly without removing the skin (see point 7 of the Colourful Beef Stew recipe for more details). Add the garlic and thyme to the carrots and orange mixture.
  7. Cook in the oven for approximately 30-40 minutes. Make sure that you irrigate the meat with some of the juices in the bottom of the tray at least twice during this time.IMG_9309
  8. After this period, remove the dish from the oven. Take the pork joint to a cutting board and slice it. The inner slices will still be raw in the centre. Place them on the same oven dish and irrigate with the sauce from the bottom of the dish.
  9. Place in the oven again and cook until the meat is properly cooked and the slices present a bit of a crust.
  10. Serve topped with the carrots and orange juice.