Tom Booton shares his ultimate roast recipe, designed for elevated hosting with perfect Courvoisier serves, so you can Toast Your Perfect Roast.
HOST WITH COURVOISIER
THE ULTIMATE ROAST
Courvoisier has teamed up with chef Tom Booton to celebrate one of Britain’s most cherished rituals: the roast. Together, we’ve created The Ultimate Roast – designed to be achievable at home, yet elevated with chef‑level techniques and thoughtful Courvoisier drink pairings that turn a Sunday Roasts into a truly special occasion.
START WITH A COURVOISIER & GINGER ALE
YOUR DRINK PAIRINGS
INGREDIENTS:
- 50 ml Courvoisier VS
- 150 ml Ginger Ale
RECIPE:
- Pour Courvoisier into a high ball glass.
- Fill with ice.
- Top with soda.
- Finish with a slice of lemon.
FINISH WITH AN ESPRESSO MARTINI
INGREDIENTS:
- 35 ml Courvoisier VS / VSOP
- 15 ml Coffee Liqueur
- 30 ml Espresso
- 10 ml Sugar Syrup
- Coffee beans
RECIPE:
- Build all liquid ingredients into a shaker with ice.
- Shake and strain into a Coupe or Nick & Nora glass.
- Garnish with 3 coffee beans.
CHICKEN
NOW FOR THE FOOD
INGREDIENTS:
- 1x chicken
- 2L water
- 200g salt
- 50g light brown sugar
Bring this to the boil. Then add in…
- A bunch of thyme
- garlic bulb crushed
- 1 tbsp Fennel seeds
- 2 Bay leaves
- 1 tbsp black peppercorns
- 1 tbsp pink peppercorn
METHOD:
- Once completely cool, add in the chicken and leave for overnight in the fridge. The next day remove, dry very well with kitchen paper and place on a tray and back in the fridge to dry for a couple hours.
- Cook the chicken as you would, for the last 20 minutes and glaze well.
SUNDAY LAZY LAMB SHOULDER
INGREDIENTS:
- 2 litre water
- 200g table salt (brine for lamb shoulder)
- 1 Lamb shoulder 2kg (on the bone)
- 6 Large potatoes (peeled and sliced 2mm thick)
- 3 white sweet onions (finely sliced)
- 1 bunch rosemary (leaves chopped)
- 5 bulbs of garlic (peeled and chopped finely)
- 500g lamb stock (or chicken stock if you have)
METHOD:
- Bring to boil water and salt, leave to cool. Once cold add the lamb shoulder into the pot and leave overnight to brine.
- Next day remove, lightly wash and leave to air dry for an hour.
- Stab the lamb shoulder and add in garlic, rosemary
- Heat oven to 140c
- Mix all of your potatoes, onions, garlic and rosemary together and start to roughly lay up in your tray, then place the lamb on top. Skin side up.
- Pour the hot stock on top of the lamb and place in the oven for 4 – 5 hours until the lamb falls off the bone and the potatoes are cooked through.
- Once cooked remove from oven place tin foil on top for 10 mins and allow to rest.
- Place in the middle of the table and go for it!
ROAST POTATOES:
METHOD:
- Blanch the peeled potatoes in 2% salt until almost cooked and tender. Drain off and leave to air dry before roughing up the edges with a fork.
- Place a tray in the oven at 200c with vegetable oil or the fat of your choice.
- Once the fat is hot, remove from the oven, carefully add the potatoes and return to the oven, turning every 15 minutes, and for the last 10 minutes, add in the garlic, thyme and rosemary.
- Before serving, brush with herb oil!
CAULIFLOWER VELOUTÉ:
INGREDIENTS:
- 100g Butter
- 250g Shallot slice
- 1kg Cauliflower blitzed
- 2 Garlic cloves
- 3 sprigs Thyme
- 500g Milk
- 300g Cream
- 300g Cheddar
- English mustard & Black crack pepper to taste
METHOD:
- In a large pan sweat the onion in shallot slice until translucent. Add the cauliflower and cook for a good 10 to 15 mins on a medium to high heat. Add the milk and cook out for a good 8 to 10 mins. Finally add the cream, cook for a couple more minutes.
- Blitz (for a few minutes until smooth and velvety). Pass through a chinois, chill as soon & quickly as possible to retain colour.(Season throughout the cooking stages to maximise flavour).
MORNAY
INGREDIENTS:
- 150g Butter
- 150g GF flour
- 1kg Cauliflower velouté
- 700g Cheddar (grated)
- 2kg Steamed cauliflower (cut into manageable pieces)
- English mustard & Black crack pepper to taste
METHOD:
- Make a roux with the butter and flour, making sure the flour is thoroughly cooked. Add the velout 1/3 at a time, until all thoroughly mixed.
- Place all the ingredients in a large bowl, mix gently until the cauliflower is generously coated with the Mornay.
- Place in pots and bake in the oven.
TOM’S CARROTY CARROTS:
METHOD:
- Take a beautiful bunch of carrots, peel and scrub down to make a natural shape, place in a pan with carrot juice, salt and 1 star anise, cook until just soft.
- Take the carrot juice out the bag and reduce in a pan. When reduced by half, add a knob of butter and boil until it emulsifies, add carrot to it and heat up in the emulsion until nicely glazed, finish with tarragon & parsley.
TOM BOOTON
Tom Booton is a celebrated British chef known for his innovative approach to modern British cuisine. He became the youngest head chef of The Grill at The Dorchester in London, and is best known for his refined yet approachable British cuisine, including creative takes on classics like the Roast.