Sunday roast
Make the Sunday roast land together.
The hard part is not one timing. It is making the meat, potatoes, vegetables, puddings and gravy reach the table together.
Timing guide
Planning numbers.
Use these as a starting point, then check temperature, texture and doneness before serving.
Useful next steps
Choose the roast and sides.
Open the meal planner first, then use calculator and side guides when you need extra detail.
Open Sunday roast planner
Start a roast schedule with potatoes, vegetables, Yorkshire puddings and gravy selected.
Beef calculator
Useful for classic Sunday roast beef joints and doneness planning.
Chicken calculator
Plan a whole chicken or roast chicken cut safely around serving time.
Roast potatoes guide
Sequence parboiling, hot fat and roasting around the meat resting window.
Stuffing and Yorkshire puddings
Time the hot oven stage and keep stuffing cooked through.
Method
Cook it in order.
- Set the serving time, centrepiece, cut, weight and finish in the meal planner.
- Add resting time to the meat schedule before planning sides.
- Parboil potatoes while the meat cooks, then roast them hard enough to crisp.
- Cook vegetables late so they stay bright and hot.
- Carve last, after gravy is hot and sides are ready.
Avoid
Common mistakes.
Planning meat finish time but forgetting rest time.
Putting Yorkshire puddings in before the oven is properly hot.
Letting carved meat sit while sides catch up.