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This afternoon from 2pm we're celebrating the Sunday roast.

Did you know that Paul Clerehugh held the record for the tallest Yorkshire pud? He beat James Martin with his 10 inch Yorkie!

Here are this week's recipes:

Roast Beef
Serves 10
1 joint of aged rib of beef (3-4 ribs worth) or 4-6kg aged sirloin on the bone
A little olive oil or good dripping
Salt & freshly ground black pepper

Preheat the oven to 220-230掳C.

Massage the whole joint with olive oil or soft dripping & season lightly all over with salt & freshly ground black pepper. Place in a roasting tin & pop into the hot oven. After about 30 minutes the meat will be well browned & sizzling.

If you鈥檙e using a piece of sirloin with the fillet still attached then at this point you鈥檒l want to carve off the fillet before it becomes overcooked. You can reheat it in a hot pan just before serving, or serve at room temperature.

Turn the oven down to 160掳C 鈥� opening the oven door for a minute or so will help the temperature drop quicker.

The final portion of cooking time really depends on how you like your beef. As a rough guide allow 9-10 minutes per 500g for very rare meat, 12-15 minutes per 500g for medium or 18-20 minutes per 500g for well-done.

Remove the meat from the oven & cover loosely with a piece of foil. Leave to rest for at least half an hour, let the meat completely relax before carving & serving. You can use this time to turn up the heat in the oven & make the Yorkshire Pudding. Also to use the roasting tin with all the lovely meat juices to make a good proper gravy.

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Yorkshire Pudding
Serves 10
250g plain flour
1 tsp salt
4 medium eggs, plus 2 egg yolks
300ml milk
300ml water
2 tbsp olive oil

Place all the ingredients, except the oil, into a food processor. Remove the plunger from the processor 鈥� this will help with the aeration. Pulse for about 5 10 second bursts until the batter is smooth.

If you don鈥檛 have a food processor you can mix by hand 鈥� put the flour & salt into a large bowl, beat in the eggs & yolks, combine the milk & water then gradually whisk in to the mixture until you achieve a smooth batter the consistency of single cream.

Leave the batter to rest for at least half an hour.

Turn the oven up to 220掳C. Best to do this after removing your roast beef from the oven 鈥� this will also ensure you give your meat plenty of time to rest before carving.

You can use the batter mix to make one large Yorkshire pudding or individual puddings. I like to make a large one then slice it up, somehow it feels more generous. Pour the olive oil into a 40 x 25cm roasting tin or ovenproof dish then pop it in the oven to heat up for at least 5 minutes. The oil needs to be spitting & sizzling hot.

Pour the batter into the hot, sizzling tin. Return to the oven for 20-25 minutes until the pudding is well puffed up & golden brown.

Slow Roasted Pork Shoulder, Baked Quince

Ingredients
2kg shoulder of pork, bone-in, skin on
sea salt
freshly ground black pepper
2 red onions, halved
2 carrots, peeled & halved lengthways
2 sticks celery, halved
1 bulb garlic, skin on, broken into cloves
6-8 bay leaves
600ml water or vegetable stock

Method
Preheat the oven to 220掳C. Place the pork on a clean work surface, skin-side up, & using a small sharp knife, make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string. Rub salt into these scores, pulling the skin apart a little if you need to.

Brush off any excess salt then turn the pork over. Season the underside of the meat with a few pinches of salt & pepper. Place the pork, skin-side up, in a roasting tray & into the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff up & begin to turn to crackling. At this point, turn the heat down to 170掳C, cover the pork snugly with a double layer of tinfoil, pop back in the oven and roast for a further 4 & a half hours.

Remove from the oven, take the foil off, & baste the meat with the fat in the bottom of the tray. Carefully lift the pork up & transfer to a chopping board. Spoon all but a couple of tablespoons of fat out (you can use it for roast potatoes!).

Add all the veg, garlic & bay leaves to the tray and stir them into the fat. Place the pork back on top of everything & return to the oven without the foil to roast for another hour. By this time the meat should be soft & tender.

Carefully move the meat to a serving dish, cover again with tinfoil & leave to rest while you make the gravy. Spoon away any fat in the tray, then add the water or stock & place the tray on the hob. Bring to the boil & simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you've got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

Baked Quince
Ingredients
3 quince
200g honey
Juice & zest of 2 limes
Knob of butter

Method
Peel the fruit, cut into wedges, remove the cores.
Put a little butter in an ovenproof heavy bottomed skillet or frying pan & heat over a moderate hob.

听Add the quince, lightly brown on all surfaces, add the honey & lime juice.

When the honey bubbles, spoon the melted mixture over the fruit, then pop the pan or skillet in a preheated 180掳C oven for 10 minutes to cook the quince through.
I like it if the consistency is baked fruit rather than 鈥渁pple sauce鈥�.

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Pear & Almond Tart

Serves 6 - 8
For the pastry:
1 egg
25g sugar
60g unsalted butter
100g plain flour

For the frangipane:
100g unsalted butter
100g castor sugar
2 eggs
50g ground almonds
50g flour
Few drops of almond essence

For everything else:
50g of raspberry jam or something funkier
200g pear, peeled & diced
20g flaked almonds
50g apricot glaze
35g icing sugar

Begin with your pastry. Cream the egg and sugar together, taking care not to over soften. Add the butter and mix for a few seconds, gradually incorporating the flour. Mix lightly until smooth and allow to rest in a cool place for one hour.

For the frangipane filling, cream the butter and sugar together and gradually beat in the eggs 鈥� lightly mix in the almonds and flour, add the almond essence.

To put it together, spread the raspberry jam & diced pear over the pastry (feel free to use something posher like damson preserve, strawberry compote or rhubarb and ginger jam), next spoon over the frangipane.

Sprinkle with flaked almonds and pop it into a pre-heated oven at 220潞C. Bake for 30 鈥� 40 minutes.

To finish, warm your apricot glaze (cheap smooth apricot jam) and brush it over the top. Dust with the icing sugar and serve 鈥� hot or cold.

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