I’ve never been the biggest fan of a big, stodgy traditional roast dinner that is swimming in gravy and doing so much running means that my body wants that even less now. Throw in some beautiful hot summer weather and the thought of standing in a hot kitchen to cook one is completely unappealing.

However a good piece of meat that is cooked well will always be a great centrepiece to a meal, especially when cooking for a large group of people. So I this weekend I cooked up a sunday roast summer style and it was so darn good I thought I’d share it with you. Now given that this is a roast and most of the work here is chopping veg I haven’t included a step by step guide, I reckon you can probably manage to figure it out. Instead I’m going to share a quick description of each component of the dish and how it was made. There are no exact measurements here so just do what feels right, after all that’s half the fun of cooking right?

The beef

We used a rib of beef, not a cheap cut clearly but our joint was about 1.3kg and was enough for 5 adults and 2 kids with a bit left over. Really simple to cook, just a little salt and pepper on top then cook at 220 degrees celcius for around 35 mins per kg for medium rare meat. As the lady of the manor is pregnant and the other adults don’t like bloody meat much I cooked out joint for 55 mins. Then importantly let it rest covered in foil for at least 15 minutes.


For a bit of a change to normal roasties I washed some new potatoes and drizzled some sesame oil over the top. Then simply cooked with the beef and the skin went lovely and crispy and you have the lovely flavour of the oil combined with the earthiness of the potato skin.

Green veg

Absolutely love green veg at the moment, the running seems to really give me a taste for cabbage and broccoli! This time I simply chopped up some spring cabbage and sautéed gently in butter along with some peas fresh from the garden.

Roasted veg

The final component was some roasted vegetables, I just threw in what we had in the fridge. This time it was a butternut squash (love the sugary taste of this when roasted), some carrots, a couple of onions and a courgette from the garden. This was roasted with the meat and then when it came out I stirred threw some fresh herbs from the garden (mint, rosemary, thyme and majoram) which gives it really fresh taste.

All this was of course served with some gravy made from the beef juices and a yorkshire pudding or 2, it was quite honestly delicious!

Roast dinner summer style-001