Fans of a Toby Carvery roast know the roasties are one of the most important parts.
A behind the scenes show about the much-loved brand aired on Channel Five on Sunday. Toby Carvery: How Do They Do It? showed viewers how everything from the roast potatoes to the Yorkshire Puddings are made.
We love a roast dinner, clearly. The documentary revealed Brits eat some three billion of them each year.
READ MORE: Mum gets family of four a huge pub roast dinner for just £6
During the show, Toby Carvery skills trainer James Smith revealed how its roast potatoes are made. The chain uses a huge 11,000 tonnes of potatoes each year.
James, who has taught thousands of TC chefs, said: "They need to be really crispy on the outside, and really nice and fluffy inside. Crispiness is crucial."
Toby chefs take an industrial approach to their roasties. Where many of us parboil our potatoes before roasting, in the Carvery they are par-steamed in a huge, high pressured machine.
The steaming process lasts exactly 3 minutes and 50 seconds. Not a second more or less.
Another crucial step comes next: "ruffling". James said: "What we're gonna do is just ruffle them up". He then shakes the tray of potatoes to create rough edges which will see the outside get as crispy as possible while they roast.
Sadly for many Toby Carvery fans, the documentary did not reveal how its iconic gravy is made. However, tips listed on its website could help people improve their own.
The website tips read: "The tastiest gravy is made using the juices from the roasting pan. Remember, colour is flavour, so don't be shy about scraping in those dark burned-in bits. You can reduce fat by pouring the meat juices over ice cubes in a sieve. The fat will stick to the ice.
"Add stock or water to give your gravy more body. Have a look in the fridge and add leftover apple sauce, horseradish, or mint for more flavour. Use your imagination. You could also try roasted onions or vegetable juice.
"If you want to use granules, fine. But to avoid lumps, make a paste using water and slowly pour in more water – you can always add more, but you can't take it back!"
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