To celebrate Knorr stock pots being awarded Product of the Year in the consumer voted Gravy & Stock category, I was sent all the ingredients last week with which to create an incredible Sunday lunch. Succulent lean beef, fresh vegetables and a supply of the stock pots, along with a china gravy boat were delivered on Saturday while I was in London enjoying the delights of Borough Market and celebrating my birthday the following day with two close friends.
I’m an absolute traditionalist when it comes to my Sunday dinner, with a roast being on the menu pretty much every week. What better way to round off the week than with good food, fresh and healthily prepared with lots of steamed veg & a rich gravy.
My beef was roasted slowly at 150C for a few hours in a roaster to keep it moist. Whilst the meat was resting, I roasted half of my potatoes and parsnips in a hot oven, along with my Yorkshire pudding (always with chopped onion added to the mixture as my mum does!) The remainder of my potatoes, I cut up & boiled with the rest of the parsnips, the carrots & broccoli steaming above them. Into a large saucepan, I put my meat juices and a beef gravy pot, and brought them to the boil whilst whisking. To this I added a little of the leftover Yorkshire Pudding mix that I’d loosened slightly with cold water and returned it to the boil to thicken before reducing it to a simmer. A couple of splashes of Tabasco sauce and a glug of double cream and it was tasting amazing! Dinner was served with a dollop of hot horseradish sauce, making it a meal to remember!
It may have been my birthday last Sunday, but I didn’t mind cooking my roast, and boy! Did we all enjoy eating it too!
Knorr gravy pots can be used on their own, whisked into boiling water. You don’t need to use meat juices, to thicken them, or add any additional ingredients.
The hamper of food was sent to me free of charge by Knorr. I was under no obligation to provide a favourable review of the contents, nor to endorse the products contained therein. All views are my own.
