Roast Beef

Before you start, calculate the cooking time. Rare beef should be cooked for 15 minutes per pound plus 15 minutes. Medium beef should be cooked for 20 minutes per pound plus 20 minutes. Place the joint in a greased baking tin with a little oil or margarine on top. Cover with kitchen foil to keep joint moist. Roast in a pre-heated oven at 200°C; 400°F: Gas 6 for the calculated time. Pierce with a fork or skewer to test it. The redder the juices, the rarer the meat. When ready remove from the oven, rest for 5-10 minutes, carve and serve

Roast Pork

Before you start, calculate the cooking time. Roast Pork should be cooked for 20 minutes per pound plus 20 minutes. Pre-heat the oven to 200°C; 400°F: Gas 6. Rub the skin with oil and add a pinch of salt. Place the Joint in a baking tray with a little fat. Place into the oven. After 20 minutes cover with tin foil. Pierce with a fork or skewer to test it. The juices should run clear with no hint of redness. Pork must be thoroughly cooked to avoid food poisoning. When ready remove from the oven, rest for 5-10 minutes, carve and serve

Fried Sausage

Put some oil in a pan and heat at a medium setting. Add sausages and cook, turning occasionally until brown. If sausages are thick turn down the heat to allow the sausages are completely cooked.

Alternate Fat Free Method

Put about 3-4 tablespoon of water in the pan, add sausages and heat. As the sausages cook they will release the fat inside and the water will evaporate Cook until they reach the desired colour. (You can slow cook them using this method by using a lower heat.)

Grilled Sausages

Always prick the sausages before cooking to avoid sausage bursting open.
Heat the grill at a medium setting, put the sausages in the pan and cook until brown turned occasionally for an even colour. If sausages are thick turn down the heat to allow the sausages are completely cooked.

Roast Sausage

Roast chipolata sausages can be served with roast chicken or turkey. Place the sausages in pre-heated oven 200°C; 400°F: Gas 6 turning occasionally, for 20-30 minutes. Thicker sausages take longer.

Roast leg or shoulder of lamb

Before you start, calculate the cooking time. Roast Lamb should be cooked for 20 minutes per pound plus 20 minutes. Place the Joint in a greased baking tin with a little oil or margarine on top. Cover with kitchen foil to keep joint moist. Roast in a pre-heated oven at 200°C; 400°F: Gas 6 for the calculated time. Remove foil for last 20 minutes to ensure browning. Pierce with a fork or skewer to test it. The redder the juices, the rarer the meat. When ready remove from the oven, rest for 5-10 minutes, carve and serve

Roast Breast of Lamb  

Pre-heat the oven to 180°C; 350°F: Gas 4. Using instructions from the packet make up a pack of thyme and parsley stuffing. Spread over lamb and roll joint. Tie with string. Rub outside of lamb with oil, place in tin foil and then on a baking tray. Roast in oven for 1½ to 2 hours, unwrapping foil for last 30 minutes to brown meat. When ready remove from the oven, rest for 5-10 minutes, carve and serve  

Grilled Steak

Pre-heat the grill. Place the steak on the oiled grid of the grill pan. Cook on one side, turn it over and wipe with oil and butter. Cook to the following times Minute Steak - 1 minute cooking each side Rare Steak - 3-4 minutes each side, depending on thickness. Medium Steak - Cook as Rare, then 3-4 minutes each side on medium heat Well Done Steak - Cook as rare, then 4-5 minutes each side on medium heat

Fried Steak

Heat frying pan gently and add oil or fat, then the steak. Cook over a high heat as in grilled steak. Cook to the following times Minute Steak - 1 minute cooking each side Rare Steak - 3-4 minutes each side, depending on thickness. Medium Steak - Cook as Rare, then 3-4 minutes each side on medium heat Well Done Steak - Cook as rare, then 4-5 minutes each side on medium heat