Cheats Sunday Roast with Hache Steaks & Roast Summer Veg

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.

Cheshire Food Blog

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 ❤

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An Introduction to Taste Today

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Hey foodies, it’s been a little while since my last post. The past few weeks have been a bit of a whirlwind to be honest, but I have some news for you…

I am now a writer for Taste Today, which is a brand new website promoting everything to do with food in the North West and beyond. It’s an online magazine style site which promotes, praises and publicises all things food in the region, and really celebrates local produce and independent producers.

Taste Today delivers the latest food and comment from across the whole industry, plus features recipes, offers and competitions. I am so glad to be part of a team which champion local produce and aim to get it into the shopping baskets and onto the plates of local people. We want to raise awareness that everything we need is locally available, and more often than not is produced with love, care and pride!

I will be writing a range of features for Taste Today, mainly falling into the Dining In and Dining Out categories. Here is the link to my bio on the website: tastetoday.co.uk/about, please keep your eyes peeled for my first article featuring the wonderful Cheshire Smokehouse! I will be posting regular updates from my Twitter account (@sophiesscran) and you can also follow Taste Today directly – so please do (@TasteTodayHub)!

I sincerely hope you enjoy taking a look around the site, please let me know what you think. If you think you know of a story which would feature well on the site, you can contact Jo Cooksey (Editor and Founder) on hello@tastetoday.co.uk, or drop me an email direct on sophiesscran@gmail.com.

Thanks for all your support!

With love, Sophie -x-