If you live as a couple, like I do with my boyfriend, Bradley, making a full blown roast dinner for just the 2 of you can be a real faff. There are loads of elements to a well-executed Sunday roast; perfectly roasted joint of meat, the all-important roasties and of course the nation’s favourite, Yorkshire puds.
The point I am trying to make is that sometimes, you want a complete roast but it’s not worth getting sweaty in the kitchen for hours for just the two of you. I’m sure you all have other things you would rather be doing… 😉
So, Brad and I have 3 solutions to this (that we rotate on a regular basis); 1. go to the pub for a roast, The Bulls Head is a stone’s throw down the road and their roasts are great, 2. go to one of our parents’ house for the traditional family Sunday roast with all the trimmings, or 3. make an easier, trimmed down version in the comfort of our own kitchen.
Today I want to share with you just one of my varieties of option 3. An easy, less-fuss-than-your-average Sunday roast that still tastes great, has (most) of the trimmings and is actually a lot less calorific. Using the hache steaks means you still get a big slab of juicy, tender beef, it’s just not from a whole roasted joint. Using instant gravy granules is a great substitute for proper gravy (afterall, you can’t make proper gravy without fat from the roasted meat anyway) which has hardly any calories in comparison. A roast isn’t a roast without Yorkshire puds, so don’t panic – I’ve not left those bad boys out.
I say give this a go one Sunday! Easy peasy. From start to finish this takes about an hour and serves 2, with a few leftovers for a midnight snack if you wish!
What you need:
For the Roasted Summer Veg
- 4 British carrots
- 2 large courgettes
- 5 shallots
- 2 tbsp Calvia Cold Pressed Rapeseed Oil
- 1 tbsp Balsamic vinegar
- 2 tbsp Calvia Honey
- 1 tsp each of coriander seeds and cumin seeds
- 2 bay leaves
- 1 tsp dried or fresh Thyme
For the Yorkies
- 1 cup plain flour
- 1 cup semi-skimmed milk
- 1 large egg
For the rest
- 2 hache steaks, I use these from Muscle Foods
- 4 heaped tsp of gravy granules
- 1 pack of Cheshire Farm Roast Potatoes
- Choice of greens for steaming (I used fresh broccoli and frozen petits pois)
- Bisto instant gravy granules (chicken or beef)
What to do
First of all, make your Yorkshire pudding batter. Combine the flour, milk and egg in a bowl and mix well (I use a hand blender). Once fully mixed, cover and set aside in the fridge until later.
Preheat the oven to 180°C.
Next, prepare your veg. Chop the carrots and courgettes into 3cm chunks and arrange in a single layer in a roasting tray. Peel and halve the shallots and add them to the tray too. Drizzle with the Calvia rapeseed oil and add the thyme, bay leaves and season with freshly ground salt and pepper. Give the pan a good shake so all the veg is evenly coated. Pop in the middle shelf of the preheated oven, and set the time for 40 minutes.
Using a pestle and mortar, grind the cumin and coriander seeds well and set aside.
Prep your greens by washing, chopping and adding to a steamer pan, ready to steam later.
Remove the Cheshire Farm roasties from the packaging and place on a roasting tray. Add to the middle shelf of the oven, alongside the roasted veg. At this point, add a tbsp of rapeseed oil to a yorkshire pudding tray (I use one like this) and add to the top shelf of the oven, to heat the oil before adding the batter.
After 15 minutes, remove the roasted veg from the oven and give it a stir. Add the balsamic vinegar, Calvia honey and spices and return to the oven. Check your roasties and turn them over now – this is your last chance!
At this point, you should have about 25 minutes left on the timer. Perfect for Yorkshire puddings. Carefully remove the yorkshire pudding tray with hot oil from the top shelf, and add 1 ladleful of the batter to each dip in the tray. Return the tray to the top shelf of the oven and don’t open the door until it’s ready (allow at least 20 minutes before opening the door)!
On the hob, heat water to the boil in a steamer saucepan ready for the greens, and also set a heavy-based griddle pan or frying pan over a medium heat ready to cook the steaks
Put the veg on to steam for 10 minutes over a low simmer
Lightly oil the steaks and add to the hot pan, cook for 3.5 mins on each side for medium-rare and if they are done before the veg and the rest of the roast, remove them from the pan and wrap them in tin foil until needed. This will keep them hot and will tenderise them further as the meat rests
Prep your gravy by mixing boiling water (from the steamed veg if you can) with the instant granules as per the packet instructions
Hopefully, everything should come together at around the same time! Plate up your feast, serve with English mustard and creamy Horseradish and voila, your cheats roast is served!
Do you live as a couple, or maybe a house share with friends? What’s your favourite thing to cook and eat on a Sunday? Tweet your pictures to @sophiesscran on Twitter or give me a tag @sophiesscran on Instagram! I would love to see your #happySunday snaps ❤