Hairy Bikers Extra Large Roasting Tin BKW1548 Oven Baking Tray Non Stick Freezer and Dishwasher Safe Carbon Steel L40.2 x W28.1 x H8cm Blue

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Make every meal a delightful experience for your friends and family with this multifunctional tray. Taste and season with salt and pepper. Add any juices from the roast beef, and if you want to extract the most amount of the flavour from the roasting tin, add the sauce to the roasting tin and stir vigorously over a low heat to incorporate the caramelised cooking juices (this is called deglazing). Transfer to a warm jug. To make the stuffing, heat the butter in a frying pan. Add the onion and celery cook until soft and translucent. Add the garlic and cook for another 2 minutes.

And when it's time for clean-up? A simple wipe will do, but for the more stubborn residues, it's completely dishwasher safe. Meanwhile, preheat the oven to 200 – 220C / fan 180-200 / gas 6-7 and melt the goose fat in a roasting tin. It must be good and hot. Sprinkle the semolina over the potatoes and carefully tip them into the sizzling goose fat. Season liberally and roast the potatoes until golden, this will take 45 - 50 minutes, depending on the size of the potatoes. Serve at once.Once the roast has finished cooking, remove from the tin and leave on a platter, covered with foil, to rest for at least 20 minutes. Strain off any fat and juices from the roasting tin and set aside.

Put the dripping or oil in a roasting tin and heat over a fairly high heat until simmering. Sear the beef on all sides until fairly deep brown, then transfer to the oven. Cook to your liking (10 minutes per 500g/1lb 2oz for rare, 15 minutes per 500g/1lb 2oz for medium-rare, 20 minutes per 500g/1lb 2oz for medium and 25 minutes per 500g/1lb 2oz for well-done). Push the rub into the score lines of the pork skin and deep into the flesh – you should be able to do this without cutting through the meat as the joint is rolled. Wipe off any excess from the skin, then rub with the olive oil and pour over the lemon juice. Sprinkle the skin with salt. Made from heavyweight, high-quality carbon steel, this oven tray promises durability, ensuring it remains a mainstay in your kitchen for years to come. Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes. Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.)Rub the skin of the lamb shoulder with olive oil. Sprinkle over the oregano and cinnamon and season with plenty of salt and pepper.

Remove the pork from the oven and leave to rest, lightly covered with foil, for at least 15 minutes. Strain off the contents of the roasting tin, arranging the onions around the pork if you like, then wait for the liquid to settle. Skim off the fat (there will be quite a lot). While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls. Spread the onion over the base of a roasting tin and place the pork on top. Add 250ml/9fl oz water. Roast on the high heat for half an hour – after this point the skin should be starting to crisp up and brown. Reduce the heat to 180C/160C Fan/Gas 4, then continue to roast for 25 minutes per half kilo of meat. Preheat the oven to 230C/210C Fan/Gas 8. For the rub, mix all the rub ingredients together with a pinch of salt.Preheat the oven to 220C/200C Fan/Gas 7. Mix the sea salt, pepper, mustard powder and thyme together and press it into the surface areas of the sirloin. For the gravy, heat the butter in a saucepan. Add the shallots and button mushrooms and cook until the shallots are a light golden-brown. Add the garlic and thyme and stir for another 2 minutes.