I asked my three BFF's who I was sharing a post Christmas hot tub and cabin in the woods break with if they minded being taste testers for my first ever roast dinner; they were very obliging! I can categorically say that the only help I got from them was instructions on how to make cheesy leeks and a little help setting the table. The rest of the time they were enjoyed drinks and snacks in the hot tub. However I documented their post dinner feedback in my phone while we were sprawled on the sofa (which is a good job because I proceeded to get pretty merry to celebrate the success.) The food tasters were pretty wrecked at this point too but their feedback was as follows:
Laura (a seasoned chicken connoisseur)
Comments: "is this what food tastes like in heaven because if it is kill me now"
Improvements: "more leeks and a bigger chicken" - there will never be a bird big enough
Lyndsay (a notoriously picky eater)
Comments: "I wish my boyfriend could do to me what this dinner has"
Improvements: "Thicker gravy" - this was down to the lack of gravy granules and corn flour!
Buttness (a sausage fiend)
Comments: "Holey hell life will never been the same again"
Improvements: "Sausages" - someone should set up a sausages anonymous group
So readers if you would like to get these kind of results follow my methodology below:
Read Delia Smith's roast dinner recipe and compose a shopping list and instructions for cooking a roast.
Go shopping for your ingredients (I don't have a photo of this step because apparently you get kicked out of supermarkets for taking photos. . .
Prep the chicken by massaging butter under and over the skin.
Chuck the bird in the oven on top of some veg.
Have a drink to take the edge off. My chosen drink of choice Cava and Disoranno.
Par boil the veg and chuck in in a pre oiled roasting try, whip up some cheesy smoked bacon leeks, make the Yorkshire's and check the chicken!
Take the bird out the oven to 'rest' and make the gravy
Carve the bird
Here's to the next one *raises glass*