Recipe Box

Recipe Box: The Budget Roast

Hey Guys!

With Christmas a distant memory, winter is getting rather tiring: the cold and dark isn’t quite so refreshing as it was before the holidays! So to warm your bellies and perk up your spirits, here is my “Tasty Roast” – on a budget of course, who can go all out after Christmas has drained you dry?!

Here’s what you’ll need:

**NB: I don’t give measurements because everyone is different and it depends on how hungry you are, how many you have to cook for etc to depend on how much you use of each ingredient. Be mindful of how much you like to eat and how much others like to eat and try not to leave any waste!!**

Your ingredients
                         Your ingredients

Chicken Breast

Green Beans


Gravy Granules

Stuffing mix (I like









Firstly if any of your ingredients are frozen, the defrost them in the microwave or leave them on the side to defrost depending on the amount of time you have before you need to eat your roast! (i.e. leave the meat out in the morning for a meal in the evening) *remember to cover if you’re leaving it out*

Now you’re ready to start cooking! Preheat the oven to 200°c (Fan oven).

  1. IMG_1565_editedBoil the kettle, and peel your potatoes before cutting them to size. Don’t forget that potatoes do shrink when you boil and roast them though, so factor this into your cutting. Then stick the potatoes and water from the kettle in a pan on the hob for about 10 minutes (covered). Make sure the potatoes are cooked through, but not too soft!
  2. IMG_1562_editedWhilst your potatoes are cooking, boil the kettle again and put the chicken and sausages in the oven to cook.
  3. Pour the stuffing mix into a bowl (the packet will tell you how much to put in) and pour over the boiling water, leave to soak, stirring occasionally, finally to save time I always whiz it in the microwave for 3 minutes instead of putting it in the oven.
  4. Now for the Yorkshire Puddings! What’s a roast without them hey!? Sieve a mug of flour into a bowl, and pour in a mug of milk, then tip in two beaten eggs and whiz it all together with an electric whisk, or if you prefer a fork! Make sure there are no lumps in the batter.
  5. IMG_1571_editedTip the oil from the sausages and chicken into a glass bowl and put in the bottom of the oven until hot. Whilst you’re waiting for the glass bowl to heat up, wrap the sausages in the bacon and put back in the oven to cook.
  6. Tip the batter into the glass bowl once the oil is boiling or simmering, and put back in the oven, at this point take the chicken and pigs in blankets out and put them somewhere to stay warm and move the potatoes into the oven.
  7. Finally, cook the vegetables (some people boil them, others steam them, I prefer to steam unless I’m feeling lazy and then I put them in the microwave for 4 minutes with the stuffing) and boil the kettle one last time to make your gravy! I love thick gravy, but you might prefer it thin, depending on your tastes, experiment with the amount of gravy granules you use compared with water! The more gravy, the thicker it is!!


**I always make a ridiculous amount of Yorkshire Pudding mix because I enjoy eating it cold for pudding over the next couple of days, my half Scottish, half Yorkshirian friend taught me it tastes amazing with golden syrup!!**


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