How do you cook… a roast dinner?
A traditional British staple, but what’s the best meat and what are the must-have trimmings?
As winter bears down upon us, we take sustenance from the Sunday staple of roast potatoes, tender meat, and lashings of gravy.
But what's the best roast and how to cook it?
Pick a meat, any meat
Beef is perhaps the most ‘traditional’ roast meat to serve, but lamb edged just ahead of beef to be declared the favourite Sunday roast in a loveFOOD poll earlier in 2015. Heston Blumenthal cuts notches into his roast leg of lamb and stuffs with rosemary and anchovies – how does that sound?
But then again, roast pork and apple sauce is a knock-out combo, especially when it’s the Hairy Bikers’ recipe for pork belly, covered in beautiful crackling.
Chicken is popular due to its relatively cheap price and availability, here's a recipe for a different take on roast chicken with tomatoes and tarragon. And then there are other birds: goose or turkey for Christmas, and duck has potential for a special occasion as shown by this recipe for roast Gressingham duck.
Remember to rest your meat well before carving it up. It will be easier to cut, and should not fall apart. If you’re worried about it getting cold, don’t be – that’s what gravy is for.
The vegetables
What vegetables should be on the table? Well potatoes are a must-have. We think if you’ve left potatoes out then you might as well put the roasting tin away and phone for pizza.
Crispy, crunchy roast potatoes: par-boiled then roasted at a very high temperature to ensure a perfect finish, these are one of the major reasons for making a roast dinner.
Besides the tatties, roasted parsnips and boiled broccoli and peas are the go-to veg in many circumstances, but are there other options? Buttery corn on the cob pulls at the heartstrings of some people and in this recipe the butter is spiced first (make it in the oven rather than the barbecue).
Vegetarian options
Nut roast is a much-maligned dish, as it too often ends up desert-dry, and soaks up all the moisture in your mouth, resulting in an unpleasant mouthfeel. There are ways to get around this issue (plenty of grated carrot, go easy on the breadcrumbs), but then there are also other vegetarian dishes to turn to.
One of our favourites is cauliflower cheese, which sits perfectly alongside your potatoes and stuffing, but can feel too filling and heavy – resulting in an afternoon slump and nap before five.
The rest
Is it worth making stuffing for every roast, or only for a special dinner?
One other feature of the classic roast that can’t be skipped are Yorkshire puddings. They’re so easy to get right, once you know how (super-hot oiled tray, and get loads of air into the mix while beating the batter), and you can also enjoy them for dessert!
Finally, we come to the matter of gravy. Are granules ever good enough, or do you insist on making it from scratch with the juices of your meat?
What’s your favourite meat and veg in a roast dinner? Got any top tips for making the very best roast potatoes? Share your thoughts in the Comments below.
Cooking a roast? Here's what to do with the leftovers
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