Transform your Roast Dinner with Suet

September 9th, 2015

We love to hark about the versatility of suet as an ingredient in a multitude of recipes from lands afar, as well as traditional British recipes. However, I’m sure you know suet best for its use in dumplings and pastry. We are here to tell you that suet is in fact a much more adaptable ingredient than this, with the potential to bring out the best in your roast dinner.

By the best, we do of course mean roast potatoes and Yorkshire puddings.

You may be surprised to hear that suet can be used in both of the above, adding flavour and crispiness to both. Have a try of both the below recipes and let us know your thoughts; it’s transformed our roast dinners!

This Yorkshire pudding recipe comes from the BBC Food website:



  1. Preheat the oven to 220C/425F/Gas 7.
  2. Sift the flour into a bowl. Add the salt, pepper, suet and eggs and beat with a fork to combine.
  3. Mix the milk and water in a jug, then gradually add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter.
  4. Leave the batter to stand for ten minutes.
  5. Pour two tablespoons of oil or beef fat into each of the cups of a muffin tray. Place the muffin tray into the hot oven and leave for 5-10 minutes, until the fat is smoking hot.
  6. Carefully remove the muffin tray from the oven. Pour approximately 30ml/1fl oz of batter into each muffin cup, then carefully return to the oven to bake for 10-15 minutes, until risen and golden-brown. Resist the urge to open the oven and check on the puddings for at least ten minutes, as this will hamper their progress.
  7. Remove from the oven and serve with the roast of your choice.


Now for the roasties. These are simply wonderful, a recipe we found on Our Quirky Kitchen, which is full of recipes of all kinds.


  • 3 large white potatoes
  • 3 tablespoons beef suet (you can use vegetarian here if you prefer)
  • 2 garlic cloves (roughly chopped)
  • 2 teaspoons of rosemary, thyme and parsley
  • 1 teaspoon salted butter
  • 1 bay leaf
  • salt and pepper


  1. Pre-heat oven to 425°F.
  2. Peel potatoes and chop into bite size pieces. Meanwhile, add beef suet/ goose fat to tin and place in oven whilst it preheats.
  3. Place the potatoes into boiling water with a pinch of salt. Boil for 9 minutes.
  4. Strain potatoes and carefully add to hot melted oil in roasting pan (be careful of hot oil it may spit.) Toss potatoes making sure that all of them are evenly coated in the oil, add 2 twists of pepper and salt and place in middle of the oven.
  5. Roast for 30 minutes until they start to colour. The size of your potato pieces will influence the roasting time so  keep an eye on them. It’s important to turn your roasts every 15 minutes to keep them coated in the oil.
  6. After 30 minutes take the potatoes out and add your herbs and roughly chopped garlic cloves and toss potatoes again.
  7. Bake for another 30 minutes, turning at  15 minutes until golden brown and super crispy. Remove roast from tin, discard bay leaf and place in a bowl under aluminium foil until needed. Serve as a side to a lovely roast dinner, equipped with Yorkshire puddings.


We’d love to hear how you get on with both of the above recipes – send us your thoughts via our Contact Us page, or on Facebook or Twitter.

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