Share your Sunday Roast Secrets

21 March 2013

Following the success of our first ever Facebook competition, we’re delighted to launch our second competition ‘Sunday Roast Secrets.

Everyone has their own top tip, from the best recipe for the crispiest roast potatoes to the secret ingredient that makes fantastic gravy. Hosted on the McCarthy & Stone Facebook Page, we are asking you to share with us your secret tip for the perfect Sunday Roast. Each week until 30th April we will hold a prize draw and the winning entry will receive a £200 gift voucher to be spent at a Mitchells & Butlers eatery, which includes brands such as Toby Carvery, Crown Carveries, Harvester, All Bar One and the Vintage Inns chain.

So don’t delay: log on and submit your Sunday Roast secret now! 

You can view the competition's Terms and Conditions here.

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Other Comments:

Alexa Moore “Thank you Andrew, Mazzy, Emma and Judy for your cooking tips, but don't forget to submit your Sunday roast secret to our Facebook App so it can be entered into our weekly prize draw. Go to http://bit.ly/15lD1PV. Good luck! [Competition closing date is 30th April 2013] ”

Andrew Longstaff “For light and fluffy roasties, part boil them in some chicken stock for 5-10 minutes. They won't fully cooked, but the residual temperature inside will speed up the cooking process. Quickly drain them and while in the colander GENTLY 'swirl and flip' them for a couple of times so the edges become 'flakey'. These flakey edges will brown quickly and as they are part cooked and they take half the time to cook in the oven.”

Mazzy McGinnity “My mum , and, her mum (my darling nan) before her, made the best ever yorkshire puds, rising so high they almost stuck on the top of the oven! lol... they're secret ingredient was 'Yorkshire Ale' instead of milk!..I've adapted their recipe , using 'fizzy mineral water' and a little milk...OMG! It makes the lightest, fluffiest puds ever!! So high you almost need a ladder to reach the top of em!! LOL x”

emma furniss “Butternut squash mash is a delicious alternative to suede and much tastier. It goes with all meats and is easy to make. Just peel and chop a butternut squash into small chunks and boil until soft and mashable. Mash with 3 large tablespoons of creme fraich and a little dried sage. Yum!”

Judy van Zeller “Yorkies with all roasts, but herb flavoured to compliment the meat - tarragon with chicken, thyme with pork and so on.”