Ultimate Easter Sunday Roast

Easter is less than two weeks away, and there are so many things to get excited about. Time for the ultimate Sunday roast, with succulent joints for those meat eaters and roasted, seasoned veggies for those who are completely green. Delicious, hearty gravy drizzled all over, with fluffy mashed potatoes, epic Yorkshire puddings, and let's not forget about those crispy roast potatoes that we have all been going mad for. 

This is the perfect time to get the household together and connect with the one thing we all have in common.... food. Who knows, if we are lucky enough, we might be able to escape from the household after April 12th! 

I'm sure we have all seen the supermarket shelves filled with chocolate eggs, Easter bonnets and those small, fluffy, yellow chickens. But, it's not just about collecting as many chocolate eggs as possible, the savoury roast dinner is one of the key highlights that is traditional to enjoy.

To celebrate, we are revealing our recipe for creating the very best roast potatoes. They have to have a soft, fluffy centre with a crispy outside and it's actually really simple to achieve them with only a couple of staple ingredients that we always have knocking about the kitchen.

You will need:

• Potatoes, as many of them as you wish and whatever kind you prefer!
• Vegetable oil
• Salt and pepper

1) Peel the potatoes and slice into 1/2 or 1/4, depending on the size of potatoes.

2) Place into a saucepan and cover with water. Boil for 5-10 minutes on a high heat.

3) Meanwhile, heat a little vegetable oil in a roasting pan (enough so it will coat all of your potatoes) in the oven at 200°C.

4) Drain using a colander and fluff up the boiled potatoes by tossing the colander multiple times. You are looking for a rougher surface on the potatoes.

5) Remove the pan from the oven and add the potatoes, ensuring you coat them all in the oil. Cook in the oven for around 45 minutes. Every 15 minutes, toss the potatoes around, this will create the crispy surface as you are re-coating with the oil.

Best served with the biggest joint of meat, as many varieties of veggies as possible, warm gravy, mashed potato, Yorkshire puddings and stuffing.... delicious!