Tip 1 — Make a meat thermometer your secret weapon. It takes the guess work out of cooking roasts and ensures the perfect degree of cooking for every type of meat.
Tip 2 — Taking your meat out of the fridge at least half an hour prior ensures even cooking and means you won’t risk the outside of your roast drying out before it reaches the desired internal temperature.
Tip 3 — It is always best to cook meat on the bone as it helps with the even transfer of heat during cooking and greatly improves the flavour.
Tip 4 — When choosing your roast chicken there is always the cheap and cheerful option. But for the best flavour, I recommend buying free range, organic or corn-fed. The flesh will be less spongy as free-range birds have built better muscle tone while foraging freely.
Tip 5 — When roasting pork, I suggest massaging the salt into the skin the day before or as far in advance of cooking as possible. You won’t regret it when you taste the super crisp crackling.
Tip 6 — I can’t stress enough the need to rest meat in a warm place after cooking. Generally, when cooking meat, it should be rested for half its recommended cooking time. The only variation to this is with sous vide or slow cooking where the cooking temperature is its desired internal temperature.
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