My favourite kind of evening is a low key night at home with friends, with good food and good wine. Toss in a roaring cottage fire, boardgames and festive decorations, and I am one happy camper. With a little bit of prep, a Sunday roast comes together effortlessly, and easily feeds a crowd. Combine that with a handful of simple sides, and no one will go home hungry. Here's a breakdown of how we tackled our new year's eve Sunday Roast. Happy 2018!

the table //
rather typical this time of year, but you can never go wrong with black and gold
black table cloth
gold napkins
a sprinkling of decorative "happy new year" confetti in a similar colour scheme
votive candles
decorative NYE banner

the menu //
mixed nuts
shrimp and cocktail sauce
to drink: kir royale

sunday roast (recipe below)
prepared horseradish
vadouvan roasted carrots + parsnips
mashed potatoes
green salad with maple balsamic vinaigrette
to drink: red wine

chocolate cupcakes with ice cream and berries
to drink: bubbly

SUNDAY ROAST // serves 10


8 lb prime rib roast, bone-in
olive oil
salt and pepper

roasting pan with wire rack

What to do:

Ensure the roast has been sitting out at room temperature for a few hours before cooking.

Rub the meat with olive oil, and sprinkle with salt and pepper.

Place bone side down (fat side up), on a wire rack in a roasting pan.

Roast at 425 for 20 minutes, then reduce the heat to 325 and roast for another 3 - 4 hours. Assume the rule of 20 minutes/lb for medium rare.

Let rest for 30 minutes before slicing (this is a perfect time to bake the yorkshires and roast the carrots).

Serve with fresh horseradish.