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What Mummy Makes: 30-Minute Sunday Roast for all the Family

  • For 2 adults and 2 littles
  • Easy

Rebecca Wilson, known as @WhatMummyMakes to her hundreds of thousands of Instagram fans, shares recipes that are quick, tasty and created with the whole family in mind. Here's her fast take on the classic Sunday lunch...

30-minute Sunday roast

Instagram influencer Rebecca Wilson is the lady behind @What Mummy Makes is a cookbook that aims to help wean your baby and feed your family at the same time by cooking just one meal in under 30 minutes! This bestselling debut book (and Junior Design Award winning, to boot) features 130 recipes have all been checked by a nutritionist.

This ‘kitchen bible’ has been followed up by the What Mummy Makes: Family Meal Planner featuring 28 new and exclusive recipes and helping to take the stress out of cooking – by taking a little time to quickly plan your family’s meals for the week ahead.

The planner helps you shop, organise and create home-cooked breakfasts, lunches, dinners, snacks and puddings with ease. It includes space to plan weekly shopping lists, make notes, and record your family’s favourite recipes meaning you can feel relaxed and confident in the kitchen when the time comes to cook.

We have a recipe from the new What Mummy Makes: Family Meal Planner that promises to make that family Sunday roast a whole lot easier.

What Mummy Makes: 30-Minute Sunday roast for all the Family

” The week often doesn’t feel complete without a Sunday roast to feast on till you pop. But when you have little ones running around, it’s hard to find the time to spend hours in the kitchen prepping all the components. Here’s roast chicken with roasties, veg, gravy AND yorkshires that you can get ready in just 30 minutes!”

(from What Mummy Makes: Family Meal Planner)

30-minute Sunday roast


Roast Chicken

  • chicken thighs 1kg (2 ¼ lb)
  • garlic-infused olive oil 1 tsp
  • large lemon ½
  • large white onion 1, cut into wedges (skin on)
  • mixed dried herbs 1 tsp
  • garlic granules 1 tsp
  • low-salt chicken stock (from a cube) 400ml (14 oz), hot
  • freshly ground black pepper

Roast Potatoes

  • new potatoes about 1kg (2 ¼ lb)
  • garlic-infused olive oil 1 tbsp

Yorkshire Puddings

  • a little sun flower oil
  • medium cold eggs 3
  • full-fat (whole) milk 150ml (5 oz)
  • plain (all-purpose) flour 150g (5½oz)


  • corn flour (cornstarch) 1 tsp
  • low-salt soy sauce 1 tbsp
  • Worcestershire sauce 1 tbsp


  • your favourite veg, such as peas, broccoli or carrots 250g (9oz)


  • Step 1

    Preheat the oven to 220ºC fan (240ºC/475ºF/Gas 9) and drizzle a tiny amount of oil into each hole of a 24-hole mini mu n tray. Pop in the oven to heat up.

    Note: You will need an oven with at least three shelves, or multiple trays which will fit snuggly on one shelf. If you’re struggling for space, you may need to skip the Yorkshire puddings or swap roasties for mash instead.

  • Step 2

    Halve any larger potatoes lengthways and put them all in a microwaveable dish. Cover and cook on full power for 4 minutes.

  • Step 3

    Meanwhile, put the chicken thighs, skin-side up, into a large roasting tray lined with non-stick foil. Pour the hot stock into the tray, then drizzle over the oil and lemon juice, adding the squeezed rind to the tray too. Nestle the onion wedges between the chicken pieces. Add all of the other seasonings, making sure to evenly sprinkle over each piece of chicken.

  • Step 4

    Put the potatoes onto a separate baking tray. Add the oil and stir to coat, then pop both the potato and chicken trays into the oven for 20–25 minutes.

  • Step 5

    Now quickly make up the Yorkshire pudding batter by adding all the ingredients to a jug and whisking until smooth. Very carefully remove the hot mu n tray from the oven, shutting the door behind you. Quickly fill each hole three-quarters full and get the tray on the top shelf of the oven as soon as possible to bake for 12–15 minutes. Don’t open the door for at least 12 minutes.

  • Step 6

    While everything roasts, get prepped for the gravy. Add the corn flour to a small bowl with 1 tbsp of water and mix well until you have a smooth, silky slurry. Put a kettle filled with water on to boil and set a small saucepan with a dash of water over a high heat.

    Now is a good time to boil your chosen veg for 4–7 minutes, or until tender.

  • Step 7

    By now the chicken should be cooked through with the skin crispy, the potatoes lovely and golden and the Yorkshire puddings puffed up well. Take everything out of the oven.

  • Step 8

    Transfer the chicken, onions and lemon rind to a serving dish, then pour the juices from the roasting tray into the hot saucepan, scraping in as much of the crispy chicken pieces as you can –this is where all the avour is! Add 200ml (7 oz) of boiled kettlewater and the soy and Worcestershire sauces, and bring to the boil. Add the cornflour slurry, stirring continuously for a minute –it should thicken quickly.

  • Step 9

    To serve a roast dinner to little ones, cut the potatoes in half lengthways, remove the chicken from the bone and tear the Yorkshire pudding up a bit. Soak the Yorkshire pudding in a little gravy to soften the edges.

What Mummy Makes Family Meal Planner jacket

Recipe taken from the  What Mummy Makes: Family Meal Planner by Rebecca Wilson, published by DK priced £9.99. or Amazon