vegetables now i want to serve these vegetables with the roast so i'm going to try to make them attractive i got some parsnips some multicolored carrots some onions you could also use turnips shallots celeriac any of your favorite winter root vegetables toss them a little bit of oil salt and pepper and dump them into a large roasting pan we don't want them to be too far apart so they don't burn but also not too crowded so they don't brown place the roast set in a roasting rack over top insert a temperature probe into the thickest part of the roast drop it into a preheated NUMBER_TOKEN degree fahrenheit oven for about NUMBER_TOKEN minutes then reduce the heat to NUMBER_TOKEN and continue roasting for one to two hours until the thickest part of the roast hits NUMBER_TOKEN to NUMBER_TOKEN. set aside our lovely roasted vegetables and keep them warm until serving set aside all those delicious pan drippings and make sure you use a little hot stock to get all that good stuff off the bottom of the roasting pan add that to your zoo and there you go extra flavor now back to our yorkshire pudding this time we're gonna use either our pan drippings or the tallow that we got off the top of the stock pour about a tablespoon into each muffin hole put it in a preheated NUMBER_TOKEN degree fahrenheit oven for five to ten minutes until the fat is nice and hot and then we pour in our yorkshire pudding batter about halfway up each little cup that's a better word for it once the puds are out of the oven all there is left to do is carve and serve rosy fatty roast beef lights ethereal yorkshire puddings lovely caramelized root vegetables and just about the most flavorful beef jew in the known universe it's the perfect big special occasion meal and i adapted the yorkshire pudding recipe from mary berry so i think it's illegal for you to say that i did it wrong really all this celebratory roast needs is a great cocktail and the botanist batch holiday martini immediately comes to mind to make our NUMBER_TOKEN serving batch cocktail i'm gonna start by thoroughly muddling a dozen cranberries in a large very scientific pitcher until completely smashed and getting juicy then we're going to very observantly pour in NUMBER_TOKEN ounces of the botanist isla dry gin add a couple of sprigs of fresh rosemary give it a spirited stir and allow to infuse for six to eight hours at room temperature then we're gonna finish building the cocktail in the pitcher adding six ounces of water and three ounces of dry vermouth strain into the serving vessel of your choosing and keep in the freezer for two hours before serving present as a charming holiday gift for a friend garnish with skewered cranberries and a sprig of fresh rosemary thanks again to the botanist isla dry gin for sponsoring this episode and thanks to sawyer for enjoying this cocktail with me an excellent martini is my go-to holiday drink and for a great tasting martini you really need a great tasting gin that's where the botanist comes in it tastes great in everything from a negroni to a gin and tonic but particularly in a spirit-forward cocktail like the martini
START_SPONSOR_TOKEN really all this celebratory roast needs is a great cocktail and the botanist batch holiday martini immediately comes to mind to make our NUMBER_TOKEN serving batch cocktail i'm gonna start by thoroughly muddling a dozen cranberries in a large very scientific pitcher until completely smashed and getting juicy then we're going to very observantly pour in NUMBER_TOKEN ounces of the botanist isla dry gin add a couple of sprigs of fresh rosemary give it a spirited stir and allow to infuse for six to eight hours at room temperature then we're gonna finish building the cocktail in the pitcher adding six ounces of water and three ounces of dry vermouth strain into the serving vessel of your choosing and keep in the freezer for two hours before serving present as a charming holiday gift for a friend garnish with skewered cranberries and a sprig of fresh rosemary thanks again to the botanist isla dry gin for sponsoring this episode and thanks to sawyer for enjoying this cocktail with me an excellent martini is my go-to holiday drink and for a great tasting martini you really need a great tasting gin that's where the botanist comes in it tastes great in everything from a negroni to a gin and tonic but particularly in a spirit-forward cocktail like the martini END_SPONSOR_TOKEN