It’s that time of year and pretty much everyone is going to be having a roast dinner. Why not? Roast dinners are delicious, comfort food and so great for allergy sufferers too because it is so easy to make allergy free!
Below we’ve put together the works for a huge roast dinner. This will feed 10 hungry adults with a myriad of allergies and or intolerances.
We’ve even put together a little video of when we did it too, include our Roast Dinner Hacks -> our little secrets to making a phenomenal roast 😉
So without further ado, here is…
How to Make the BEST Roast Dinner! (Gluten free, dairy free, nut free, soya free, mustard free)
Prep: Easy peasy, get couple friends or family members to help with the peeling and chopping
Cooking time total 2.5 hours
Good to have 2 ovens
Serves 10 adults
Crisps and dips to nibble on while cooking (this will stop the hunger pangs while everyone is smelling the beautiful roast dinner!)
- 1 kg joint of beef (I chose a slow roast joint)
- 2 x 1.5kg free range chickens
- 18 sausages (approx 1.2kg)
- 3kg potatoes, peeled and cut into 4cm x 2cm chunks
- 1kg carrots, washed and cut into batons
- 1kg parsnips, washed and cut into batons
- 2 bulbs garlic, outer skin taken off and left in individual cloves (individual skins on)
- 500g small onions, peeled and quartered
- 2 broccolis, washed and cut into individual stalks
- Fresh rosemary, leaves taken from storks
- Salt and Pepper to taste
- 300-400ml olive oil
- Meat fat
- Meat juices from the sausage pan and roasting trays
- 250ml Red wine
- 2 tsp gluten free plain flour mixed with 50ml cold water
- Preheat oven number 1 to 160C. Put the beef joint on a roasting tray or in an oven proof pot (that has a lid, if not use foil) and salt the skin of the beef and leave to sit for 15 minutes. Pour any blood into a jug and set aside to use with the gravy.
- Cover the beef with the lid or a double layer of foil, make sure the foil is not touching the top of the beef. Pop into the over on a middle shelf. Leave to cook for 2 hours or as per the pack instructions.
- Heat a tablespoon of olive oil in a frying pan. Put the sausages into the frying pan and brown on all sides. (The sausages don’t need to be cooked through because you will pop them in the oven later to finish cooking.)
- While the beef is roasting and the sausages are frying, prepare the vegetables: Peel and chop the potatoes (get some help!) and put into one very large pot or two medium sized saucepans. Chop the carrots, parsnips and onions and de-skin the garlic. Put the chopped carrots, parsnips, onions and garlic into a large mixing bowl once prepared.
- Wash and cut the broccoli. Put in a pan and set aside.
- Once the sausages are browned on all sides, transfer them in to an oven safe dish and set aside.
- Salt the chicken skins (this will help them go crispy in the oven) and pop the chickens into the oven with the beef. Follow the pack instructions for cooking. (Usually a 1.2-1.5kg chicken will take about 1.5 hours at 160C.)
- Boil a full kettle of water for the potatoes. You may need to do this two to three times depending on the size of your kettle. Once boiled, pour the boiling water over your chopped potatoes until covered. (I choose not to salt the water as I don’t leave the potatoes long enough to discolour.)
- On a high heat bring the pan to boil and then turn the heat down to medium and simmer for 10 minutes with the lid on. After 10 minutes the potatoes should be half cooked. You will know this because when you prod a potato with a sharp knife, the outer edges of the potato will be pierced easily, but the inside will still be a bit hard. This is exactly the way you want it!
- In the sausage pan, add a glug of olive oil and a handful of the chopped fresh rosemary leaves and put on a low heat. Use a spatula to mix and lift some of the sausage juices that may be stuck to the bottom of the pan. Add the parsnips, carrots, garlic and onions and you can to the pan and mix. Try and make sure that they are all evenly coated in the oil and sausage juices from the pan. Once you have done that, transfer them to your mixing bowl of chopped veg and mix. Add another glug of olive oil and mix so that all the vegetables are coated in oil and juices. Now transfer the vegetables to a baking baking tray and set aside.
- Preheat oven number 2 to 180C fan.
- Once the potatoes have part boiled, put a strainer in the sink and pour the potatoes into it to drain away any excess water. Depending on how big your strainer is, you might have to do this twice. If this is the case, have your large baking tray or more likely two baking trays at the ready for your potatoes. Once the water has drained, shake your potatoes in the strainer to fluff up the edges of the potatoes. This will help make them lovely and crispy when roasted!
- Transfer your fluffed potatoes to your baking trays. Sprinkle a little freshly ground sea salt and pepper over them then pour over a glug of olive oil. Using a spoon or spatula, mix until each potato is coated in olive oil.
- Pop your potatoes and vegetable trays into the oven. The mixed vegetables on the top to start with and the potatoes below. Roast for 20 minutes and then take out the trays and stir so that they all have an even cook. Put the potatoes at the top of the oven and the mixed vegetables lower down. Continue to roast for a further 20-25 minutes until the potatoes are looking golden. To check the potatoes and vegetables are cooked, use a sharp knife to pierce a large piece of each vegetable, if the knife slides in easily to the middle the vegetable is cooked. If not, put them back into the oven for another 10-15 minutes.
- The chicken and the beef should be cooked by now. Take them out the oven and check. Use a knife to pierce a chicken leg. The juice should run clear and the meat should not be pink. If it is pink, put the birds back in the oven and cook for a further 15-20 minutes at 180C. To check a slow roast joint, the meat should be incredible easy to cut and a knife should slide through with no resistance. Take the meat off of its roast trays and place on a chopping board or plate to rest before being calved. Cover with some foil to keep it warm.
- At this point there should be about 15-20 minutes left of the potatoes and vegetables to roast.
- Boil the kettle, then pour over the broccoli. Bring to boil and then simmer with the lid on for 10-12 minutes until the broccoli is cooked. To check, pierce a broccoli stem with a sharp knife to check whether the middle is cooked, I prefer broccoli to be slightly al dente, but you might like it cooked a bit more or less.
- Pop the tray of sausages into the oven for 10-15 minutes to finish cooking.
- The last thing to prepare is the gravy. Separate the meat fat from the meat juices. You can either use a spoon to spoon the meat fat into a bowl or you can use one of these clever separator jugs. Set aside the fat for another roast dinner, then you can use the meat fats to coat your potatoes instead of olive oil! It tastes absolutely divine! Now that you have separated your meat juices, add them to a saucepan. If the meat juices are stuck to the bottom of a tray, add some boiling water and use a spatula to gently lift them up. Once done, add to the saucepan.
- Add the red wine to the meat blood (this will stop the blood from congealing when it heats) and then pour into your saucepan. Start to gently heat. Mix up the gluten free plain flour and cold water and then pour into your gravy pan. Turn the heat up to medium and gently stir. Keep stirring the gravy so that the flour doesn’t go lumpy at the bottom. Heat the gravy until it is at the desired thickness. If you want it thinner add some of the broccoli water, if you would like it thicker, keep heating and stirring until you are happy.
- Once cooked, take the vegetables and sausages out of the oven.
- Once the gravy is ready it’s time to start carving the meat and taking the food to the table!
What did you enjoy for Christmas? Leave us a comment below with your top tip! 🙂