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We've received too many comments to include all of them on the main leek and potato soup recipe page. So, the older ones are included on this page below.
 

From: Gary 17 January 2010

Excellent roast beef recipe. I let mine cook on low for 4 hours, so tender & mouth watering.

From: Nicole 7 February 2010

I followed your instructions and without a doubt the best roast beef I have ever made! Thank you, my brother missed out last time and I am making it tonight. I hope I can do it again!

From: Jon 7 February 2010

Use this for all my meat cooking instructions and always get amazing results. Cheers.

From: Jessica 8 February 2010

Awesome roast beef recipe, I made this earlier for our dinner and it smelt divine. Even better when it was all cooked, it is gorgeous; even my partner loved it! I'd defo recommend to anyone and will be cooking this again.

From: Ross 10 February 2010

Are the times given for a fan assisted oven or a conventional oven? If for conventional oven what adjustments should i make for a fan oven, thanks? ANSWER: The simple answer is that I have now adjusted the recipe to show times for fan-assisted / convection ovens as well. But your comment got me investigating and this is an area that depends very definitely on the type of fan-assisted / convection oven you have. So much so, that I have written a small article about it to explain in detail. Click here for the article on convection ovens.

From: Nigel 2 January 2010

Excellent recipe. I cooked a 3lb rib joint purchased from my local butcher for Xmas day using the above guide lines and it turned out perfectly. The meat melted in the mouth...mmmmmmmm

From: Dave 16 January 2010

An excellent easy to follow guide to roast beef. I've used this several times now since Christmas and as long as the meat is good quality you can't go far wrong with the timings and tips on this recipe.

From: Jillian 17 January 2010

Followed your temps/times and it turned out just as expected (rare) and it was delicious. Thanks for good info.

From: Natalie 23 January 2010

I have a topside joint of beef which weighs 1.282kg it says to cook for 90 mins but you say only 45mins if I want it medium. Which is best? ANSWER: Possibly you have misread the instructions? First, cook for 15 minutes at 230°C. Then 17 minutes per 450g (about 48 minutes for 1.282kg) at 190°C. Finally, because you want medium beef, add another 15 minutes. Total cooking time therefore is roughly 80 minutes. Not so far off your 90 minutes. And remember, the beef has been cooked in the oven at a very hot 230°C for the initial 15 minutes. Also, the meat has also been cooked on the hob for a few minutes to seal it. Hope that helps.

From: Liz Mackenzie 18 December 2009

I would just like to say I am a farmer's wife from the north of Scotland and can tell you that Morrison's butchery is just as good if not better than any local butcher.  They pay the top price at the market for their cattle, source locally and obviously hang it well.  Just wanted to stick up for this supermarket as they do the farmer proud and should not be tarred with the same brush as the other supermarkets.

From: Andrew Clear 23 December 2009

Like a thousand angels dancing on my tongue!!!!!

From: Martin 25 December 2009

i have got a joint of silverside with next to no fat on it do I need to use more olive oil? ANSWER: I would. Rub a couple of tablespoons of it into the beef with your hands.

From: Michelle 25 December 2009

I have bought crown of beef (3 1/4 lb) for dinner for Christmas. I am going to cook for 17 per pound plus 15 mins -fingers crossed here goes for happy guests.

From: JB 26 December 2009

Brilliant recipe. It worked! I brought the beef joint from my local Morrison's for a very reasonable price.

From: Rehana 2 January 2010

I cooked this on Christmas day...followed exactly what you said....and guess what??? It was the best beef roast i have ever cooked, so a massive THANK YOU.

From: Michael Judd 8 November 2009

A very good roast beef recipe, I used extra virgin and extra onions to make a delicious onion gray.

From: Margaret Arton 19 November 2009

I cooked my Sirloin just like you recommended and it was as tough as old boots, should I have added water, or should I have put a lid on the roasting tin? ANSWER: Neither Margaret, it should be cooked as per the recipe. The most likely cause of a tough sirloin is that the quality of the meat was not good. Did you buy the meat from a supermarket (see COOK'S NOTES at the top of the recipe) or from a butcher?

From: Sharon long 22 November 2009

Used this recipe several weeks ago and the beef was cooked perfectly. Just checking it again as I will be doing this for dinner today.

From: Kim 01 December 2009

Excellent roast beef recipe, it tasted great. I will definitely cook this again. Many thanks x.

From: Anne 04 December 2009

I bought a joint of meat from the butcher but it just said 'roasting beef'? ANSWER: Ask the butcher what joint it is. If he doesn't know or hasn't the time then you know for certain to go somewhere else next time.

From: Pauline 06 December 2009

Very good recipe but I used beef dripping which you can get from Asda. Tastes better x.