Sunday, 11 May 2014


Last week I showed you how you can take the stress of the Sunday roast away with my One Shot Sunday Roast. With the inclusion of the feta cheese sprinkled over the top of the dish there was a decidedly Greek feel to that roast - great if your looking to add a taste of the Med to your family roast.  If your more of a fan of Asian style flavors why not try this Chinese take on my one shot Sunday roast. 

Again, it's super simple to do so you can impress the whole family by presenting this at your dinner table next Sunday! This vegetable marinade is also great for using as a stir fry sauce if you want to whizz up a quick mid week meal too.

The recipe below will be enough to feed a family of six or a very hungry family of four!

One Shot Roast Veg 

And Potatoes (Chinese Style)

5 Tbsp Sunflower Oil
250g Potatoes Of Your Choice
250g Sweet Potato
250g Carrots
2 Onions
250g Celery
250g Courgette
1 Cinnamon Stick
2 Tsp Salt
2 Tsp Ground Black Peppercorns
2 Tbsp Golden Caster Sugar
2 Tbsp Chinese 5-Spice
1 Tsp Ground Clove
2 Tbsp Light Soy Sauce
2 Tbsp Honey

  1. Preheat your oven to 200 degrees (180 fan). Line a large roasting tin with tin foil and pour in the sunflower oil to cover the whole base of the tin.
  2. Chop up all your potatoes and veg into equal thumb sized chunks and toss in the oiled tin. Snap the cinnamon stick in half a place into the veg.
  3. Mix all your other ingredients together in a bowl until well combined and pour over all the veg. Get stuck in and use your hands to coat all the veg in the marinade. 
  4. You can leave to marinade in the fridge for a while or place straight in the oven for around 30 minutes or until all the veg is soft and golden (give it a check around the 20 minute mark).
For our Sunday lunch we served them with some peppered steak but I think it also would go great with some five spiced chicken.

You now have two super simple and super tasty one shot Sunday Roast to try so set the table and get the family round.

It's what Sunday's are made for!

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