Christmas roast
dinner
For nice crispy roast potatoes, I cut all my potatoes to
roughly the same size and then boil them in salty water so the outsides are soft but the insides still fairly
solid. I preheat the oil for at least 15mins in the oven.
When I put drain the potatoes off, I batter them in the
colander slightly so they're all fluffy and then pour
them into the hot fat. I turn frequently and bake for
about half an hour. Par-boiling (soft on the outside,
solid in the middle) I reckon takes 10-15mins depending on how many you do.
My advice for Yorkshires would be to buy them.
I've never managed to make them and get them to
turn out nice I personally think the Aunt Bessie's
batter ones are the best, they're the most like
homemade as its frozen batter in a little metal foil
and they always seem to turn out nice.
To make a crumble I swear by the tinned fruit you can
get in every supermarket or corner shop... Cherries are
nice, just slop two cans into a dish, get some pre-made
crumble topping, sprinkle over the crumble (you can
sprinkle extra sugar on at this stage) and bung it in the
oven at 180° for 40 mins or until golden brown. Serve
with custard, ice cream or cream. Lovely!
6.