A rolled joint of meat is perfect for slow roasting or stuffing. Once rolled, cut a few lengths of kitchen twine long enough to wrap twice round your roast. Slide one length underneath the rolled joint, with a bit more in your right hand than in your left. This is for a right-handed person. If you are left-handed, simply reverse the instructions.
Wrap the twine in your right hand anti-clockwise around the string in your left hand. Cross the twine over to form a loop, then insert the string underneath the loop to form a knot. Pull the string in your left hand so that it tightens around the joint while your right hand pulls to secure the knot.
This is still a slip knot and can be loosened if needed. To complete the knot, tie both ends of the twine in a double knot to finish. Cut the excess string. Tie the next length of twine around the joint about 3cm/1¼in apart. Continue doing this until you reach the end of the joint.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
