Cooking a Roast For Mother's Day?


Mother’s Day is fast approaching and it’s time to repay your mammy for all of that effort she’s put into keeping you fed and watered for all of these years. Albeit one day isn’t quite going to make up for the rollercoaster which is raising a child, but she will appreciate any efforts.


And what better way to show her you love and appreciate what she’s done than with a nice roast dinner?


Cooking a roast dinner can be a daunting task to some, but when you break it down into these easy steps and use the right equipment ;) than it can be as easy as chips. (Side note, she will probably appreciate chips too.)


First things first, you need the right tools. We recommend this enamel roasting dish, not only is it extremely durable due to its porcelain enamel coating merged on dense gauge metal, but it’s also versatile in that it will look great on the table.





  1. Preheat your oven to 220ºc/gas 7, and place your roasting dish into the oven with a large dollop of duck fat for 10 minutes.
  2. While your dish is getting nice and hot, peel your potatoes and leave them to soak for 8 minutes in a pot of seasoned water.
  3. Reduce the oven heat to 200ºc/gas 6 and roast for 50 minutes until golden brown.



  1. Remove your meat from fridge at least 30 minutes before cooking so that it is at room temperature before you begin to roast it.
  2. Rub with oil, salt and herbs, then brown the meat slightly on a pan.
  3. Roast your meat at 200ºc/gas 6 for 30 minutes, and then lower the temperature for a further 15 minutes.
  4. You should test the temperature of your roast regularly by inserting a meat thermometer into the thickest part of your meat – check out this handy roasting chart to find out what the optimum temperature is.
  5. Baste your meat half way through cooking with the juices at the bottom of the dish and let it rest for at least 20 minutes before carving.



  1. Utilise the amazing juices from your meat by taking the juice from the dish, and combine it with 1 tbsp of flour and 250ml beef stock.



  1. Coat your desired veggies with a mixture of thyme, rosemary, olive oil, salt and pepper and roast for 35 – 40 minutes until golden brown and cooked through.


Don’t forget to dress your table with some lovely fresh flowers.


If you’re around Dublin town, pop into our store on Bride Street  for some little trinkets you can use to accompany the meal and dress the table.


Or, if you would like to get a small gift she would love, check out some of our staff favourites like these classic champagne flutes or this Churchill Stonecast Bud Vase to match these Churchill Stonecast cappuccino cups.