Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

You may feel you have enough on your plate – both literally and metaphorically – as you begin attempting this mammoth Sunday roast. But stay strong and don’t cut out the stuffing. This brings a punch of fresh flavour that the bought-in stuff never could.


  • 50 g butter
  • 20 g beef dripping
  • 1 small white onion<


Preheat the oven to 180°C.

Melt the butter and dripping together in a saucepan over a low-medium heat. Finely dice the onion, add it to the pan and sweat for 10 minutes – you don’t want it to colour. Thinly slice the sage leaves and stir them into the onion.