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Roasts

Laura Mason

National Trust

Format:

ISBN: 9781911358756

Price: £16.99

Publication date: 5 September 2019

ISBN: 9781911657071

ASIN: 9781911657071

Price: £12.99

Publication date: 10 October 2019

Series: National Trust Food

Category: Cookery

The best traditional recipes for roasted dishes, from a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant and veal. Leading chef Laura Mason gives you all the best techniques for sourcing, preparing and roasting all kinds of meat: beef, lamb, pork, chicken, turkey, duck, goose, and various game, including partridge, grouse and woodcock. To make the absolute most of this most prized food, the author explains the various cuts of meat (and what cuts work best with various recipes) and roasting times for a rare or well done piece of meat. Plus, of course, she covers the use of marinating, barding, larding, basting and dredging.

The recipes would not be complete without a range of potato and vegetable dishes that are ideal accompaniments. From the best roast potatoes and mash to gratins, gravies and sauces.

But the best part of any roast is often the leftover meat that makes the best ingredient for leftover meals. A joint of meat can stretch a very long way, from Shepherd pies, rostis, soups, stews, and much more; the life of a roast can be the source of more than one delicious meal.

ABOUT THE Author

Laura Mason was raised on a farm in Upper Wharfedale, Yorkshire. A highly respected food historian, her books include Good Old-Fashioned RoastsThe National Trust Farmhouse Cookbook and The National Trust Complete Country Cookbook (all published by National Trust Books).

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