Tag Archives: roast dinner

Irayne Paikin from Todenham Manor Farm’s tips for a Stellar Bank Holiday Roast

With the May bank holidays just around the corner, it’s the perfect opportunity to get together with your loved ones and enjoy a traditional roast dinner. Irayne Paikin, Founder of Todenham Manor Farm, a high-welfare producer of award-winning, rare-breed pork and beef, gives her top tips on which meat cuts to choose to serve the perfect roast dinner:

  • Taste you can trust: The rearing of the animal will have a huge impact on flavour. Animals that have been well looked after and cared for will result in a much higher quality meat – for example, cattle that have enjoyed pasture, once its dry enough for them to go out again. Food labels, such as Great Taste, offer a trusted stamp of approval. Great Taste is the acknowledged benchmark for fine food and drink and a sign you can trust when buying in your local, quality retailer. Or you can buy directly from a farm – don’t be afraid to ask lots of questions about how the animals are reared and cared for, to give you total traceability.
  • Don’t break the bank: Buying a joint of meat doesn’t need to be expensive. For example, topside beef, a large lean cut of beef, offers good value. Check for how long the meat has been hung (or aged) – the longer the better, in terms of tenderness and flavour. All our beef is dry-aged for 28 days in our humidity controlled ageing chiller.
  • Go for gammon: It’s easy to cook and tastes delicious with a simple glaze – my favourite is marmalade! Pork that has been hung before butchering will be much more flavoursome – all our pork is hung for seven days, is rare-breed and outdoor reared. Simmer the joint with bay leaves and peppercorns, and then stud with cloves, glaze and roast for a short time. If you have any left over after the roast, it’s amazing in a cheese toastie!
  • Pull out the stops: If you want to impress, ribeye or sirloin beef is delicious. Don’t be put off by the fat, it’s natural and we’d recommend you keep it on when cooking as it really adds to the flavour and helps to keep the meat moist. For those who prefer a leaner meal, trimming the fat off is easy once cooked.
  • Don’t forget the old favourites: Although not the star of the roast dinner, sausages and bacon are one of the little delights which perfectly complement the plate. Why not try pork sausages for a traditional taste or, for something a little different, try a chorizo sausage for a little extra kick.

Situated in 800 acres of lush farm land in Moreton-in-Marsh, Todenham Manor Farm is home to Middle White, Saddleback and Gloucestershire Old Spot pigs, South Devon and Aberdeen Angus cattle. The Farm boasts an onsite butchery, complete with its very own team of master butchers.

Weekend meat box (roast dinner meat plus breakfast as well):

  • 1.5Kg Traditional Rare Breed Sausages
  • 250g Home Cured Rare Breed Streaky Bacon
  • 2Kg Rare Breed Gammon Joint (Boned & Rolled)
  • 2Kg 28 Day Aged Topside Joint of Beef
  • 12 Sage and Onion Stuffing Balls
  • 12 Pigs in Blankets

Todenham Manor Farm ‘Weekend’ meat box – prices start from £84.99 for a box which feeds 6 people. Delivery is direct to your door. Click here to order.

(guest post)