If a roast beef dinner just isn't right without a side ... Take care that the beef doesn’t cook too long though as topside is a lean cut and can toughen quickly. Remove the lid or foil after ...

Read more: Here's How You Should Be Sharpening Serrated Knives Though topside boasts the golden trio of a beef cut (versatile, tasty, and affordable), it's not the only cut that works for roast beef.

We should treasure our Sunday roast tradition - it's one of Britain's few world-famous gourmet specialities. Here are 76 of ...

Diners can then select from one of six main courses, including 12-hour roast topside beef, roast loin of Oxfordshire pork, pan roasted chicken, mushroom, brie and cranberry wellington, and ...

For an extra flavoursome roast sear the beef in a hot pan for about 10 minutes ... Brisket, thick flank, topside and silverside are all good cuts for braising or pot-roasting.

(Image: Hardwick Hall Hotel) Main courses include traditional leg of lamb with mint sauce, slow roast topside of Durham beef, roast pork loin, baked cod and hollandaise sauce, and vegetarian ...

Overcooked lamb, dry chicken, pork with no crackle – the Easter roast can be a battlefield. Here’s how to nail every joint, ...

Topside or sirloin: Roast for 20 minutes per 500g, plus 20 minutes. Chef’s trick: start with a 20-minute blast at 220C to get a rich crust, then drop to 180C for the remainder. Juicy when cooked ...