Whether you opt for chicken, lamb, pork, roast beef or another choice to go with your roasties, veg and Yorkshire puddings, a Sunday roast dinner is one of the most quintessentially British traditions.
But the long-held custom is on the decline as households try to keep their energy bills down amid the cost of living crisis, with more than a third (36%) of adults in the UK admitting that they cook the dish less frequently than they did a year ago. However, almost half (46%) of people said that they would tuck into a roast dinner more often if they were able to cook it more efficiently.
Tesco's head chef Jamie Robinson has shared his top tips on how to rustle up a roast without using the oven and driving energy bills up, the Liverpool Echo reports. With alternative ways of cooking becoming ever more popular as people endeavour to shave down their energy costs, here's the chef's advice for households with an air fryer, slow cooker or microwave.
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Air fryer
Jamie said: "Air fryers have risen in popularity as people realise just how versatile they are, but it may be surprising to know that you can cook a Sunday roast within an hour. For moist, juicy chicken coated with a crispy layer of skin, all you need is a few simple ingredients. Season your chicken with fresh herbs, salt and pepper before placing in a preheated air fryer at 180 degrees.
"Leave to cook, rotating every 15 minutes, for about an hour. Once cooked through (pierce to check the juices run clear), rest for 30 minutes before serving."
For the sides, the chef explained: "Alongside the chicken, roast your vegetables at the same time for added flavour. Simply chop up carrots, squash, parsnips or your preferred vegetables and place in the air fryer with plenty of olive oil, salt and pepper. Pop in a clove of garlic and roast at 180 degrees for 15 minutes. Finish with a drizzle of maple syrup or honey.
"For your roasties, I’d recommend trying out tinned potatoes as it’s so easy to make them taste delicious in an air fryer. Simply drain, add 5g of oil, a light dusting of flour, salt, pepper, and a sprinkle of garlic powder before mixing together to add a seasoned coating to the potatoes. Cook at 195 degrees for between 20-25 minutes until golden brown and crispy."
Slow cooker
"Slow cookers are a great alternative to an oven and perfect for cheaper cuts of meat such as brisket or pork shoulder as the lower temperature and longer cooking time tenderises the meat, whilst allowing the flavour to come out," Jamie said. "Simply prepare the meat, place into the cooker with cut up veg such as carrots alongside fresh herbs and let the slow cooker do its magic.
"Traditional crispy roast potatoes may not be best in a slow cooker but there are many tasty alternatives. I'd recommend trying dauphinoise potatoes for a simple but delicious swap."
He explained: "Layer finely sliced potatoes, add cream, diced garlic, season with salt and pepper, top with grated cheese and cook until the potato is soft for up to six hours (pierce with a fork to check). Once cooked, leave to rest for 20-30 minutes to set as it makes easier to serve."
Microwave
The chef advised: "While air fryers and slow cookers are best for meat, microwaves are a great option for cooking vegetables and can help ensure you end up with great tasting vegetables every time. Try slicing up some carrots into a microwave safe dish before adding enough water to cover the base of the dish, a tablespoon of honey and a knob of butter.
"Cover and microwave for 4 mins on high power. Carefully uncover and give the carrots a good stir before microwaving for a further 3 to 4 minutes until cooked through."
Jamie added: "Yorkshire puddings can also be cooked in the microwave. Simply mix the three ingredients together; plain flour (100g), milk (100ml) and two eggs, preheat oil, add the batter, and cook at for approximately 3 minutes in a microwave."
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