WHY NOT celebrate Father's Day than with a classic roast with all the trimmings? There is nothing quite like succulent beef, and cooking it is relatively simple. My advice is to pick the best cut of meat you can afford and pay careful attention to seasoning and oven temperature.
You could always send Dad to a 'perfect steak' or barbecue class with us at James Street South Cookery School in Belfast too. Cooked properly, beef should be nicely pink in the middle and letting it rest for at least half an hour before carving is essential.
Making Yorkshire puddings from scratch really gives an extra wow factor - and once you have tried them you will never go back.
I like them as large as possible and the secret to getting them to puff up is making
the batter the night before. Timing is key for cooking Yorkshire puddings as they need to be served immediately, crisp and hot out of the oven. That way they will soak up the juices from the beef perfectly. Finally, add some healthy steamed green beans and a nice dollop of horseradish to give the plate a fiery kick.