Rhodes twenty10

British chef Gary Rhodes started his career by whipping up a traditional roast at the age of 13, so has the 53-year-old perfected his craft with age? We’d say pretty much, yes

One fluffy Yorkshire Pudding. Don’t be fooled by the stingy portion; we believe in quality over quantity and this crispy and light pudd, which came with caramelized onions in the middle, is a winner.

Four generous roast potatoes – fluffy inside and crispy on the outside, like a proper roast potato should.

Three generous slices of juicy sirloin steak, cooked to your preference. You don’t usually get to choose how your beef is cooked in a carvery, so this is a deal breaker.

One boat of rich onion gravy so deliciously thick, we could have dipped chips into it.

Four garden classics – steamed peas, cauliflower, green beans and carrots accompany the rich protein

Three sorts of mustard – English, Djion and French, as well as a hearty bowl of horseradish source to accompany your meat

One treacle sponge pudding, which follows every Sunday Roast ordered. Runny and syrupy in the middle, with soft sponge that soaks up the accompanying ice-cream .