'I'm a Michelin-trained chef - here's how to make the perfect Sunday Roast'

The great British Sunday roast is a tradition loved by millions, but getting it right can be harder than it looks. From burnt potatoes to soggy veg and dry meat, even experienced cooks admit it doesn't always go to plan. But now, a Michelin-trained chef has revealed his five simple rules to help home cooks serve up the perfect roast without stress.

Tom Henshall, who spent 15 years in some of London's top kitchens, says it's not just about the meat. Good preparation, timing, and a few pro tips can make all the difference. "Most people think a roast is all about the meat," Tom said. "But your odds of getting the whole thing right go way up if you focus on timing, prep, and not cramming everything in the oven at once." Here are his top five tips to master the Sunday roast.

Tom says planning is the biggest key to success. "The number one reason home roasts go wrong? People forget timings. I still use a notepad every Sunday."

He suggests starting with the time you want to eat and working backwards.

That way, every part of the meal is under control. "Include when to boil the spuds, when to rest the meat, everything," he added.

For crisp, golden potatoes, Tom recommends using Maris Piper or King Edwards.

"Boil for 10 minutes, then drain and shake them up to rough the edges," he said.

"Roast in goose fat or rapeseed oil at 200C for 45 to 50 minutes. Turn them halfway for even crisping."

Tom says many people ruin their veg by boiling the flavour away.

"Chop carrots, parsnips, even sprouts, toss them in oil, salt and a bit of honey or mustard," he said.

"Roast at 190C for about 30 to 35 minutes. If you've got thyme or rosemary, add that too."

Patience is key when it comes to meat. "Rest it for 20 to 30 minutes, minimum," Tom said.

"It makes the meat juicier and gives you time to finish everything else."

To make a great gravy, Tom says you should always use the pan juices.

"Add a splash of wine or vinegar, whisk in a teaspoon of flour and simmer," he said.

"For extra flavour, add Marmite, Dijon mustard or redcurrant jelly. Strain it if you want a glossy finish."

According to experts at Playcasino.com, 63% of Brits admit to burning at least one part of their Sunday roast, with roast potatoes, Yorkshire puddings and carrots the most likely to go wrong.

Tom said: "The roast is a British ritual, but the reality is, most kitchens are chaos by 2pm. Using a notepad sounds basic, but it's your secret weapon."