Place the rib in a roasting tin, rub with a glug of olive oil and season with salt and pepper before roasting for 1 hour at 175C/350F. After 1 hour, add whole blanched potatoes, heritage rainbow carrots and halved washed and trimmed beetroots with some sprigs of thyme and rosemary before putting back in the oven for 50 minutes.. 3. Drain the potatoes, sprinkle over the seasoning and shake the pan to rough up the edges and coat evenly. 4. Transfer to the roasting tin & baste in the oil. 5. Roast for 35-45 mins until golden brown & crisp, turning halfway through.
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The roast with the most! That's right our *incredible* roast dine in is back in the M&S Foodhall! For just £12 you can pick up a main and three.. 1. Bone all three birds. Leave the leg and wing bones intact on the duck, remove all bones from the chicken and remove legs and wings entirely from pheasant. Salt liberally, cover and refrigerate.
