For many of us, the weekend is just not the weekend without a Sunday roast.

The battle has been raging on social media in the past few weeks with daredevil Brits sharing the most controversial items they add to their plate - including baked beans and mayonnaise!

And a recent survey also suggests 10% of us apply tomato ketchup on our roasts.

This is blasphemy for many of us, who prefer to protect the traditional dish at all costs.

So the Birmingham Mail have offered some very handy tips to make sure standards do not slip.

ASDA’s Innovations Chef Andrew Johnston has shared the top five you can make sure your plate is pure perfection - if you like those contentious added extras or not!

What's your favourite cooking hack? Let us know in the comments...

The Sunday roasts are a way of life for millions

Even if you do dabble in a questionable accompaniment we can all agree on one thing - the turkey, beef, chicken or lamb needs to be cooked to perfection, roast potatoes golden and crispy, and Yorkshire puddings fluffy and fresh.

The top chef said: "Sunday Roasts are a quintessential part of British culture, yet the ingredients individuals opt for cause great debate!

"The beauty of a roast is there are no rules, and despite ingredients shifting with food trends over the years, the warmth and wholesomeness of the dish remains the same.

"It’s like a hug on a plate, something we could all do with right now."


Now a top chef has told us where we're going wrong


Spruce up accompaniments

For a flash of flavour try a generous scattering of pomegranate seeds and chopped pistachio nuts on those leafy greens like sprouts/spinach/kale.

It'll give them an extra crunch too.

Use a gadget

A thermometer takes the stress out of cooking a large joint and ensures all food is cooked through properly.

Start early

With vegetables such as potatoes, stop them discolouring after prepping by storing them in water in the fridge.

Keep sliced and prepared root vegetables such as carrots in sealed containers already for you to use the following day.

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Rest, rest, rest

Taking the time to temper means you let the meat come up to room temperature (for around 30 minutes) before roasting, and of course rest once roasted, let your meat rest for at least 20 minutes before carving.

The potato shuffle

The key to making the perfect crunchy, golden roasties is once they’re boiled, shake until they’re on the verge of falling apart.