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Autumn has arrived and what better way to celebrate than a tasty slow roast on a spit? Our very own chef and food guru Brigid Kennedy shares her top easy 3 steps to cooking the perfect roast:

-Pick your preferred meat and cover it in oil before rubbing salt over it. I like to cook my roasts for about 12 hours.

-Flood the base with a white or red wine (depending on whether your meat is white or red) to create partial steaming, which is ideal for a slow roast and making the meat extra succulent, not to mention making a delicious gravy at the end.

-Once the coals become hot, move them aside from under the meat, creating a channel in the middle of the coals to ensure they do not burn the skin on the meat… perfecting your crackling!