Sunday lunches can be a challenge, but head chefs and owners at Rare Steakhouse in Greenwich Mark and Eddie know just how to knock up the perfect roast.

This week, the pair share tips for great spuds.

Ingredients

2.5 kg of good quality potatoes, e.g.(Maris piper or Cyprus)
75 - 100 grams of plain flour
Good quality vegetable oil (groundnut or rapeseed)
Finely ground sea salt
Finely ground black or white pepper
A well-crumbled vegetable stock cube

Method

Peel and cut your potatoes and leave to soak in cold water

Separately, mix together the flour, salt and pepper to taste and add the stock.

Drain the potatoes after 30 minutes, wash, refill the pan with water until the potatoes are just covered and bring to boil.

Simmer for roughly 10 minutes, depending on the size you’ve cut them. The outside should be soft and fluffy but you don’t want them going to mash.

Drain and shake to fluff up the outside then place in a roasting tin, preferably non stick.

Cover with a little oil, mix around, then sprinkle over half of the seasoned flour mix.

Gently turn adding a little more oil until the flour has been absorbed. Repeat until the flour has been used up.

You don't want lots of excess oil in the bottom of the tin.

Place in the top half you oven on a medium heat for around 45 minutes or until golden brown.

Top tips

Same with our Yorkshire pudding recipe, you can add the dried herbs to complement your choice of meats.

If you don't mind the extra calories, adding some of the fat from the meat you have roasted gives a great traditional flavour.

Rare’s homecooked Sunday roasts are prepared from scratch with care and top quality ingredients. Try their three-course Sunday lunch for £24.95.