I don't do beef roast LOL I prefer steak I'm a weirdo but I love pork, chicken, turkey and lamb LOL Try not to overcook it, and make sure you let it rest for at least 10-15 mins so all the juices don't run out when you cut it. You can also make slits in the beef with a knife and poke in garlic cloves, and sticks of rosemary. I personally think the best way to roast beef is to seal it in a hot pan and then transfer to a dish and cook for the remainder of time at about 180-190. Too many people think a roast should be not pink at all and this is why you get dry roasts.

I have some awesome potato recipes. I tend to parboil my spuds for about 7 minutes in boiling water before cooking, and for the best roast veg put about 1 cm of oil in the bottom of the pan and put in the oven for the last 5 minutes of the spud cooking time. Then drain the spuds and season with salt & pepper, you can add a tablespoon of plain flour or semolina if you have it and then put the lid on the pot and shake it around to rough up the edges and so they get coated in the seasoned flour/semolina. This will ensure a lovely crunchy coating. Cook in a hot oven (220C) for about 40-50 mins don't turn them first until they are all crunchy on the bottom or they might stick or break up, then only turn them once again and you will have the best spuds ever! If you want to get fancy and extra yum cook in duck or goose fat instead of oil.

The other spuds I do, are in the electic frypan, I put in about 1cm of oil, cube the spuds add fresh rosemary and garlic cloves (crushed but still whole) into the oil, cook the spuds on a medium heat for about 30 minutes and they will be golden and lovely. Transfer to paper towel and salt generously. These are another requested spud I do.

Cheats hassleback potatoes. Cut potatoes in half and parboil as above. Then put potatoes onto a lined (with baking paper) tray. Scratch the potatoes long ways with a fork to create lines and then brush generously with olive oil and salt and pepper (cook in a hot oven 220-240) for about 30 - 40 mins, basting every 10 minutes with more olive oil. Do NOT turn the potatoes over