Good morning,
We hope you're all braced for Eunice and have plans to stay safe and cosy this weekend.
There are few Sunday activities that I look forward to more than taking time to cook a roast dinner, with plenty of wine for the gravy and the chef, and enjoying it with people that I love. The forecast this weekend is ideal roast dinner weather and we have a selection of fresh Sussex roasting joints and frozen Sussex Wagyu joints. We also have a couple of fresh Sussex fillets, for those who might fancy a beef wellington or steaks this weekend.
Clare will be looking after the shop tomorrow from 11am - midday for order collections and drop-ins.
We are often asked how best to cook roasting joints and my go to suggestion is usually hot and fast. However, after a recent chat with our friend & photographer David Charbit, I learned it can be much easier to avoid overcooking with a very low and fairly slow approach. David suggests seasoning and searing the beef in a pan and then putting into a hot oven, which is immediately turned down to 55-60C for 3-5 hours, depending on the size. This will result in a crust, but perfectly pink meat throughout the joint.
That’s Sunday sorted.
