Do the sides properly too.
People also need potatoes, vegetables, stuffing, Yorkshire puddings, rice, eggs and side-dish timings when the kitchen is busy.
Non-Meat cooking guidance
Simple timing help for roast dinners, everyday sides and non-meat staples.
Roast potatoes, parsnips, carrots, sprouts, stuffing and Yorkshire pudding guidance.
Everyday timings for rice, eggs, pasta, vegetables and freezer staples.
Seasonal help for Christmas, Easter, Thanksgiving and Sunday meals.
Choose the side or staple you are planning.
Each guide explains what to watch for so the sides land with the main dish.
Roast Potatoes Timing Guide
Good roast potatoes are a sequence: parboil, dry, rough up, hot fat, then enough oven time to crisp.
Read guide VegetablesRoast Vegetable Timing Guide
Vegetables do not all cook at the same speed. Match the cut size or add faster vegetables later.
Read guide Roast dinnerStuffing and Yorkshire Pudding Timing Guide
Stuffing needs to be cooked through. Yorkshire puddings need a hot oven and should be left alone while they rise.
Read guide Everyday staplesRice, Eggs and Pasta Timing Guide
Rice, eggs and pasta are everyday foods, but they are often cooked while everything else is happening.
Read guideNon-meat safety and serving checks.
Sides can still cause trouble when they are reheated, held too long or cross-contaminated with raw meat.
Keep salads, cooked sides and serving utensils away from raw meat juices.
Cook stuffing until piping hot throughout, especially if it has been near raw poultry.
Cool rice quickly and refrigerate promptly. Reheat until steaming hot throughout.
Serve hot sides hot, and do not leave cooked food sitting out for hours.
Useful kit for sides and staples.
Simple kitchen tools can make sides more consistent without adding much clutter.
Heavy baking tray
A sturdy tray helps potatoes and vegetables roast evenly without warping.
Search productsPotato ricer or masher
Useful for mash, gnocchi-style prep and fluffier potato sides.
Search productsFine mesh sieve
Useful for draining rice, rinsing grains and straining sauces or gravy.
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