What goes on yours? Veggie soup for starter then slow cooked joint of beef, mash, roasties, yorkies, cauliflower cheese, carrots, roast parsnip(underrated food), stuffing, gravy from the meat and lashing of horseradish sauce. Pavlova for after. If you're having sausages on a roast you're a wrong un.
Most Sundays I’ll have beef but the perfect one for me would be: Roast Pork, Crackling, Yorkshire puddings, carrots, peas, cauliflower cheese, roast parsnips, roast potatoes and lashings of gravy
I dont usually have a starter but prawn cocktail would be my choice Roast beef, roast potatoes, just one Yorkshire pudding, cauliflower cheese, broccoli, peas and sweet corn and lashings of thick gravy Vanilla cheesecake or Tiramisu
Sweetcorn on a Sunday roast? Always meat, Yorkshire puddings, Roast and mashed potato, stuffing and veg. And those people who will only eat Yorkshire puddings with beef and not other meat need to give their head a wobble as they go with all meat.
Roast spuds,roast carrots,roast parsnips,stuffing balls,peas,sprouts and yorkshire puds all covered in thick onion gravy and mint sauce usually followed by apple pie and Cornish ice cream.
I have no problem with folk putting on their plate whatever they like. However, the ingredients of a "perfect" meal all have a purpose and come together to make something that is greater than the constituent parts. All of the above may be a very enjoyable mix of tastes and textures. They're not my perfect roast dinner. I enjoy roast shoulder of free range pork stuffed with a traditional sage & onion stuffing or even something more herby, especially because of some decent crackling. My favourite roast meat is probably roast leg of lamb but the perfect roast dinner has to be roast sirloin of beef from a slow grown, grass fed, heifer. I like some English Mustard as well as a drop of homemade Horseradish Sauce. Vegetables are fresh and seasonal - certainly carrots, possibly cabbage (cooked properly, not soggy). Roast parsnips would be a treat in the autumn but usually lack taste before November. Home made Yorkshire Pud is acceptable - as a starter, as a pudding or ideally as accompaniment. I'll just say, in a perfect meal: Yorkshire Pudding goes with roast beef and is richer and tastier if cooked in beef fat from the roast (or saved from another meal). A bit of suet "beefs up" the taste and calories as well. Made with veg oil is fine but not perfect. Stuffing has a purpose (as does crackling). They may taste great but they taste better if they've done their job of keeping the meat moist and imbuing it with flavour. Always need two kinds of potatoes - one (roast) for the texture and flavours and one to soak up the gravy. I love cauliflower cheese before my lactose problems and cauliflower is (just) acceptable with a roast but cheese and cheese sauce has no place in my perfect roast dinner. No criticism intended of other choices. Palates differ, depending on what they've experienced or been assaulted with.
(Being pretty much chief cook and bottle washer in my household....) One somebody else has cooked Sent from my iPad using Tapatalk
Le Rosbif Mash Roast potatoes Sprouts Cauliflower cheese Yorkshire puds Carrots Red cabbage Dollop of mustard
I should add, on a bit of a nostalgia trip, the perfect roast dinner was prepared by my mam and before that by my gran. Yorkshire Pud was always made in the roasting tin using the beef fat, whilst the joint was resting. Gran's gravy was unrivalled. She often used to roast a marrow bone as well as the joint and the juices formed the basis for perfect gravy. Until 18, I lived on the farms where my dad was cowman and my first job after uni was as a farm adviser - so idenfifying and sourcing the best tasting beef was second nature. Flavour and texture require slow growing and fat - a covering and marbling. The combination is best achieved with a cross bred heifer that has been raised and finished on grass... but it then needs a knowledgeable butcher to take it through ageing and preparation to deliver the perfect joint. Can't be found in a supermarket, even their Angus and Hereford beef. Some is better quality than most but still can't achieve the texture and taste because the animals are grown and finished more quickly and customers don't want to buy the fat. I make the effort and have a decent piece of beef about twice a year these days, so I understand there's no significant market for it.
These are a must for me: Meat (my preferred is chicken but it doesn't matter in terms of me enjoying the meal) Crispy roast potatoes Parsnips (as above) Carrots Peas/Broccoli/Green Beans (some form of green veg really) Yorkshire Puddings Gravy Stuffing Sausages wrapped in bacon
Roast potatoes Stuffing Non-dairy yorkshires Red cabbage Broccoli Sprouts Honey roasted parsnips and carrots Vegetable gravy
Plenty of vegetable or olive oil seems to do the business after they've been parboiled and fluffed up a bit
