So here's what's in the kit - a rolled and tied dry-aged rib of British beef plus beef fat Yorkshire puddings, gravy, beef fat roasted potatoes, sprouting broccoli in smoked butter, carrots with fresh parsley, truffled cauliflower cheese with beef fat crumb and shredded cabbage with bacon lardons.
So what's this all about then?
f you're already planning next weekend's Sunday roast, you might want to consider the "I used to rave but now I roast" kit. Made for anyone who loves a good Sunday lunch - but not so much all the prep work involved - this is the brainchild of Professor Green and his chef mate, Luke French of Sheffield restaurant JÖRO.
Having become friends during the lockdown, the pair have collaborated with meal kit purveyors Finish & Feast for what they're calling the perfect Sunday roast. Each kit features a dry-aged rib of British beef and all the sides with a miso sticky toffee pudding for dessert.
We got a preview kit to try - here's how it turned out:
Literally, the only cooking you need to do is sear the beef before it goes in with the oven and all the other oven-ready dishes.
The finished result - really effort-free cooking and a lovely roast dinner just 60 minutes later.
The dessert is - not to beat around the bush - freaking amazing. It's the richest toffee pudding you could imagine with miso toffee sauce and it also comes with some no-churn vanilla ice cream. All you need to do is warm it through in the oven.
Summing up:
If you're after a Sunday roast with all the trimmings, but none of the usual effort involved, this would work for you. With practically no washing up and a full roast beef and loads of sides ready in under 60 minutes it's a no-brainer for next weekend.
More about the I used to rave but now I roast kit
When? Last orders 6 June for delivery on 12 June.
How much?: £74, feeds two
How to order: Order at Finish & Feast
Hot Dinners received this kit as a gift from Finish & Feast
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