Got some roast spuds on the go right now.

Spuds cut into 4 / 6 depending on size. Boiled for five mins, then tossed in the pan to fluff them, spread out on a tray till they stop steaming.

Goose fat so hot till it spits back. Toss the spuds in it then in the aga top oven (approx 260 C,) for forty mins.

Got some cut carrots and parsnips in the same tray.

Anyway, must dash. Got to rest the cow, make a gravy and do a similar goose fat trick with the yorkshires.

McShit? The mind boggles.