The main event
Hmmm... pork, beef, or maybe both? Whichever you go for, it’s important to select the correct joint. Nathan suggests shoulder or collar if you opt for pork and topside of beef with a dark red colour and enough fat around the outside to keep the meat tender and lend flavour.
Roasties
With the potential to be both the best, or the most disappointing, part of dinner, it’s important to get your Roast potatoes right. Nathan has three tips, as follows:
- Use Maris Pipers. The most consistent potato for roasting.
- Use a mix of sunflower and olive oils, flavoured with garlic and rosemary or thyme.
- Don’t overcrowd the tray, or you’ll end up with steamed as opposed to roast potatoes.
- Leave them in the over for a bit longer when they look ready – the finish will be spot on.
Stuffing
For Nathan, a roast simply isn’t a roast without stuffing – and we have to agree. Straightforward and a great accompany to all roasts, with room to swap in herbs, dried fruit and nuts to shape to your taste, this recipe is an all-round winner.
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Gravy
Gravy has to be good, and you need to make plenty of it so there is no risk of anyone going short. If you can, make it in the roasting tray to get every little scrap of meaty flavour into it.
Yorkies
There has been a lot of controversy over whether Yorkshire puddings hold a place on the Christmas dinner, but Nathan’s recipe creates great ones every time for those that feel they are an Xmas necessity.
Sides
There are a few distinct staples in Nathan’s Home Kitchen; Cauliflower cheese, Roast parsnips and Swede and carrot mash. Creamy cauli, crispy parnsips and the horseradish kick to the mash will be sure to create the Christmas dinner of dreams!
Sprouts glorious sprouts
You didn’t think we’d provide a Christmas dinner menu without the Brussel sprout? Even those who profess their hate for the little green cabbages won’t be able to resist this recipe with bacon and chestnuts.
