To begin, preheat your oven to 200°C (180°C fan). Rub the meat with oil, salt, and pepper. Insert rosemary or thyme sprigs for fragrance. Transition to preparing the potatoes.

Parboil the potatoes in salted water for 10 minutes. Drain well, then shake in the pan to roughen the edges. This ensures crisp roasties. Move on to heating the fat.

Place goose fat or oil into a roasting tin and heat in the oven until shimmering. Carefully add the potatoes, turning to coat. Roast alongside the meat later. Transition to roasting the meat.

Place the meat in a roasting tray and put it in the oven. Cooking times: beef rare 20 minutes per 500g, lamb medium 25 minutes per 500g, chicken 45 minutes per kg plus 20 minutes. Baste occasionally. Move to vegetables.

Toss carrots and parsnips with a little oil, salt, and pepper. Add them to the oven halfway through the meat’s cooking time. Transition to preparing Yorkshire pudding.

Whisk flour, eggs, and milk with a pinch of salt until smooth. Rest the batter for at least 30 minutes. Heat oil in a muffin tin in the oven until very hot. Pour in batter and bake for 20–25 minutes until risen and golden. Transition to greens.

Boil cabbage or beans in salted water for 3–4 minutes until tender but still bright. Drain well. Move to resting the meat.

Remove the meat from the oven once cooked and cover loosely with foil. Rest for 20 minutes to allow juices to redistribute. During this time, finish the potatoes and make the gravy.

Place the roasting tin over medium heat. Stir in flour to form a paste with the drippings. Gradually whisk in stock until smooth and thickened. Season to taste. Transition to serving.

Carve the rested meat and arrange on a platter with roast potatoes, vegetables, Yorkshire puddings, and a jug of gravy. Presentation tip: serve family style in large dishes so everyone can help themselves.