MidLifeCrisis
Full Member
Morning all xxx
I'm attempting my first SW roast dinner today! It's no secret that my love of cooking has got me here, so I need to make a few adjustments and unfortunately haven't had a roast dinner since starting SW, simply because I feel (rightly or wrongly) it's sacrilege to not cook roast potatoes, yorkshires and gravy with the fat and juices from the meat, so my pompous head wouldn't let me try lol x
So today I have a HUGE slab of beef in the kitchen (first adjustment, pork and its crackling, stuffing are def nono's simply cannot have pork without them!) and am ready to give it a go. What I want help with are these adjustments. What is YOUR way of making them, and how do you find it?
Do you use fry light for the yorkshires? or just the roasties?
I'm afraid my allergy to certain e numbers has left me a 'food snob' with has left me with a lovely belly and bum to match!
Be really really grateful for other keen cooks to advise.
Cheers
xx
I'm attempting my first SW roast dinner today! It's no secret that my love of cooking has got me here, so I need to make a few adjustments and unfortunately haven't had a roast dinner since starting SW, simply because I feel (rightly or wrongly) it's sacrilege to not cook roast potatoes, yorkshires and gravy with the fat and juices from the meat, so my pompous head wouldn't let me try lol x
So today I have a HUGE slab of beef in the kitchen (first adjustment, pork and its crackling, stuffing are def nono's simply cannot have pork without them!) and am ready to give it a go. What I want help with are these adjustments. What is YOUR way of making them, and how do you find it?
Do you use fry light for the yorkshires? or just the roasties?
I'm afraid my allergy to certain e numbers has left me a 'food snob' with has left me with a lovely belly and bum to match!
Be really really grateful for other keen cooks to advise.
Cheers
xx