Its a little strange we find them tricky to do given it was such a working class staple made weekly by most home cooks.
However, I also fail to perfect them all the time. But hot beef dripping, batter in with the oil boiling, top shelf, oven up very high, and cooked when the meat has been taken out to rest (the same with the roasties). Usually does them well - I suspect sophistication is the enemy of success.
