Sunday Roast recipe

sunday roast recipe

Ah, the Sunday Roast—a culinary tradition as quintessentially British as queuing politely or debating the weather. This hearty feast, a centerpiece of British culture, traces its roots back to medieval England, where villagers would gather after church to slow-roast a hunk of meat in a communal oven. By the Industrial Revolution, the Sunday Roast had become a weekly ritual for families, a moment to pause, feast, and reconnect. It’s a meal steeped in nostalgia, evoking images of crackling fires, gravy boats, and the inevitable family squabble over who gets the crispiest roast potato. The Sunday Roast isn’t just a meal; it’s a time machine, transporting you to a simpler era where food was love, and leftovers were Monday’s treasure.

Sunday Roast Recipe with All the Trimmings

Ingredients:

  • Main: 1.5-2 kg beef joint (ribeye or sirloin), lamb leg, or whole chicken

  • Vegetables: 4 large potatoes, 3 carrots, 1 parsnip, 1 onion, 2 garlic cloves

  • Yorkshire Puddings: 140g plain flour, 200ml milk, 2 eggs, sunflower oil

  • Gravy: Meat drippings, 1 tbsp flour, 500ml beef stock

  • Extras: Fresh rosemary, thyme, salt, pepper, olive oil

Instructions:

  1. Prep the Meat: Preheat oven to 220°C (425°F). Season the meat generously with salt, pepper, and herbs. Place in a roasting tin with garlic and onion.

  2. Roast: Cook for 20 mins at high heat, then reduce to 180°C (350°F). For beef: 20 mins per 500g for medium-rare. For chicken: 20 mins per 500g plus 20 mins extra.

  3. Potatoes: Peel and parboil potatoes for 10 mins. Drain, shake in a colander to fluff edges, then toss in hot oil. Roast for 45 mins, turning halfway.

  4. Vegetables: Chop carrots and parsnips into chunks. Toss with olive oil, salt, and rosemary. Roast for 30-40 mins.

  5. Yorkshire Puddings: Mix flour, eggs, and milk into a batter. Heat oil in a muffin tin until smoking, pour in batter, and bake for 20-25 mins at 220°C (425°F).

  6. Gravy: Use meat drippings. Add flour, stir, then gradually add stock. Simmer until thickened.

  7. Serve: Carve the meat, pile high with roasties, veggies, and a towering Yorkshire. Drown in gravy.

Tips:

  • Let the meat rest for 20 mins before carving—juiciness guaranteed!

  • For extra-crispy potatoes, use goose fat.

  • Make extra Yorkshire puddings—they’re irresistible cold with jam the next day.

The Sunday Roast: a meal that’s history, comfort, and joy on a plate.