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Nigella Lawson shares her top Sunday roast tip - here's how to make cooking it less stressful

The TV cook's tip will take the stress out of cooking a roast.

Published: September 2, 2020
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Nigella Lawson has shared her top tip for cooking a Sunday roast, and it's easier than you might think.

It's a weekend favourite for many, but cooking a Sunday roast can be quite stressful, especially when it comes to time management of all the various parts.

Whether cooking for a couple of people or a whole family, a Sunday roast can take a lot of preparation and includes different timings.

Everyone wants cripsy roast potatoes, hot gravy, non-mushy veg as well as fluffy Yorkshire puddings - something which, it seems, takes skill and patience along with good timings to ensure everything is ready at the same time.

But now TV cook Nigella Lawson has given her top tip for cooking a Sunday roast, and it'll take this stress away.

'You really don't have to hare about the kitchen'

In her final column for The Sunday Times Style, the celebrity TV cook and author wrote: "You really don't have to hare about the kitchen trying to make sure everything is going to be ready at the same time.

"It's impossible. Anyway, the Italians eat much of their food at an agreeable warm-ish room temperature, and it's all the better for it.

“All you have to do is make sure the gravy is hot and the plates are warm (which, frankly, means no more than leaving them in a washing-up bowl filled with water for 10 minutes.”

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She adds: "if you try and have everything ready at the exact same time, you’ll be dealing with an oven management scheduling nightmare.”

Her final column comes at the same time as the news of her latest BBC cooking show - Nigella's Cook, Eat, Repeat.

The show, created by BBC Studios’ Unscripted Productions in Bristol, will come in the form of a six part series.

The new show will follow Nigella in her kitchen, as she walks viewers through a wide range of mouth-watering new recipes which utilise her favourite ingredients.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.

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