What makes the perfect Sunday roast plus recipe for rib of beef

And while we all have our own opinions on what does and doesn't belong on our plate, beef or chicken? Roast potatoes or mash? Broccoli or cauliflower? Satsuma Loans has conducted a survey asking people what makes the perfect roast. According to the survey, roast potatoes are the most important part of a Sunday roast, with 76.7 per cent of Brits listing these are an essential ingredient. Gravy came in a close second place, with 70.2 per cent of Brits wanting this on their plate. Here are the top 10 most popular Sunday roast ingredients: Roast potatoes – 76.7 per cent Gravy – 70.2 per cent Yorkshire Puddings – 65.8 per cent Broccoli – 46.1 per cent Stuffing – 45.5 per cent Roast parsnips – 43.6 per cent Peas – 42.7 per cent Mashed potatoes – 39.1 per cent Boiled carrots – 38.7 per cent Pigs in blankets – 35.7 per cent When it comes to meat, beef is the UK’s number one choice, with 28.8 per cent of Brits choosing this for their ideal roast dinner. Chicken is a close second, with 25.5 per cent of people opting for this for their Sunday roast. And 70.2 per cent of people said they needed gravy for their roast dinner. According to its research, only one in four Brits enjoy a Sunday roast every week, with a third of us having one less than once a month. Here is an easy recipe for rib of beef with sweet potato chips and garlic mayonnaise from WaitrosePreparation time : 15 minutes Cooking time : 2-3½ hours, plus 10-15 minutes resting Total time : 2 hours 25 minutes to 4 hours, including resting time Serves: Serves 6 (with some leftovers) Ingredients 3kg Aberdeen Angus prime rib of beef (bone in, from the meat service counter) ½ x 15g pack fresh thyme 1 tbsp coarsely ground black pepper 1 tbsp olive oil 6 large whole cloves garlic (skin on) 170g tub Fresh Ideas Fresh Mayonnaise 1.5kg sweet potatoes, peeled Method 1. Preheat the oven to 180°C, gas mark 4. Weigh the beef and calculate the cooking time using our guidelines below. 2. Remove the thyme leaves from the stalks and pulverize with the pepper and oil using a pestle and mortar. Rub this mixture all over the beef. Place the joint in a large roasting tin with the garlic cloves alongside and roast for the calculated time, basting occasionally. 3. After about 40 minutes the garlic should be very soft. Remove the garlic cloves from the tin and allow to cool slightly, then squeeze the cloves from their skins into the mayonnaise. Mix well and place in a serving bowl. Cover and chill until ready to serve. 4. Now, cut each sweet potato into thick chips. About 40 minutes before the beef is ready, drain all but about 2 tablespoons of fat from the tin, discarding or reserving. Then add the chips to the roasting pan, tossing to coat. Return the tin to the oven. Turn the chips once during the remaining cooking time. 5. Remove the beef from the oven and place on a carving board. Cover loosely with foil and leave to rest for 10-15 minutes. Increase the oven temperature to 200°C, gas mark 6, and return the chips to the oven for a further 10-15 minutes until golden. 6. Carve the beef thinly and serve with the sweet potato chips, a dollop of garlic mayonnaise. Notes on ingredients Rare: 20 minutes per 500g, plus 20 minutes; Medium: 25 minutes per 500g plus 25 minutes; Well done: 30 minutes per 500g plus 30 minutes.