HOW do you make great Yorkshire puddings? How long does the joint need? What's the secret to crackling? How do you make real gravy? All these questions answered in our video guide to making a great British Sunday lunch.
Russell Johnson, head chef at the renowned Rose and Crown in Sutton on the Forest, will guide you step-by-step through making this national institution.
From Russell's own delicious twist on the vegetables, to making the best gravy from scratch - just like the experts - this is an easy guide and inspiring to serving up a feast this weekend.
The
Rose and Crown is owned by Ben Williams. Born in the village, he returned to buy the Rose and Crown three-and-a-half years ago.
"The goal was to create a real foodies dining pub specialising in fish, seafood and the great local Yorkshire produce," said Ben.
The kitchen team is led by head chef Russell, formerly of Vermont in Newcastle, Rish in York and the the Blacksmith's Arms in Westow.
Accodlades earned by the Rose and Crown over the last three years include an AA Rosette and a Michelin Bib Gourmand.
"We were finalists in the welcome to White Rose Awards Yorkshire Pub of the Year 2009 and were voted in eat out magazines top 100 places to eat in the Uk 2009," added Ben.
"Sunday lunch is the cornerstone of any food led rural pub," he said.
"It has to be right as it sets the scene for all your other food offerings. The emphasis is on using the best local and seasonal produce. This might be fashionable to say but it has always been at the heart of a traditional Yorkshire Sunday roast.
"At the end of the day you have to give the customers what they want and in Yorkshire they have very high standards."
