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Proper beef dripping, and the secret to the crispest roast potatoes and the tallest Yorkshire puddings. Rich, savoury and full of beefy flavour, it's how roasties are meant to taste. 250g tub.
How to use
Roast potatoes: heat 2 to 3 tablespoons in your roasting tin at 220°C (200°C fan) until it's smoking hot. Add parboiled, roughed-up potatoes, baste, and roast for 45 minutes to an hour, turning once or twice.
Yorkshire puddings: put a teaspoon in each hole of the tin and heat until smoking before you pour in the batter.
Use it to fry steaks, chips or bubble and squeak, or spread it on hot toast with a pinch of salt.
Keep refrigerated.
Proper beef dripping, and the secret to the crispest roast potatoes and the tallest Yorkshire puddings. Rich, savoury and full of beefy flavour, it's how roasties are meant to taste. 250g tub.
How to use
Roast potatoes: heat 2 to 3 tablespoons in your roasting tin at 220°C (200°C fan) until it's smoking hot. Add parboiled, roughed-up potatoes, baste, and roast for 45 minutes to an hour, turning once or twice.
Yorkshire puddings: put a teaspoon in each hole of the tin and heat until smoking before you pour in the batter.
Use it to fry steaks, chips or bubble and squeak, or spread it on hot toast with a pinch of salt.
Keep refrigerated.