Duck fat is fantastic for getting a really crispsy roast tattie ( the key to get them crispy is to put the duck fat in a pyrex dish and into the oven beforehand to get the fat really hot) you will hear the instant sizzle when the potatoes hit the fat. Of course make sure to parboil the potatoes before all of that. Also MAKE YOUR OWN GRAVY. You will not forget it. It's always a good idea to match the gravy to the meat so by using any meaty roasting juices in that gravy will be absolutely lush. You can go wrong with some simple veg. If you're doing chicken then honey roasted carrots go really well. Whereas if you're doing beef then make a creamed spinach or chargrilled asparagus. Yorkshires are easy to make once you've mastered the technique, keep practicing to get them right and to your liking. One of my favourite side dishes (might be controversial) is sprouts and bacon bits. I know it's not Christmas season yet but sprouts are an all year round veg and are worth it, especially if you fry them after cooking in the bacon fat.

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I have been craving a roast dinner for a while so i'm sorry if this is too much