Preparing this meal needn’t be complicated nor too time consuming. Simply cooking the roast in a crock pot is fuss-free. Here’s a look at what a fast version of the meal could look like: Mashed potatoes are just hot water and potatoes cooking. Use your electric or stand blender to mash them. A few steamed vegetables tossed with a bit of butter, salt, pepper and chopped fresh herbs makes fast side dishes. A lovely loaf of fresh bread, sliced, presented in a basket draped with a tea towel and a butter dish on the table. A small dish on the table with a few olives, artichoke hearts and other jarred delights. A grand meal on the plate, but simple to make. And while you wait for the roast to cook, nothing makes the house feel more amazing than the scent of dinner cooking while you go about your day with the anticipation of the great meal to come. This ritual can also be a very social one. Perhaps the Sunday Dinner meeting place is your home and you invite others to join you, whoever is available that week, for your afternoon ritual meal, whether it is family, friends or neighbors. A meal shared around the table together – sounds like a grand Sunday afternoon to me!
- Depending on its weight, the joint of meat is often the most time consuming part of the cooking. To roast the meat, put the joint into a roasting tray and cover with foil. There is a helpful tool on the BBC Good Food website, giving guidelines on roasting times for different meats. (http://www.bbcgoodfood.com/howto/tools/roast-timer)
Once the meat is ready, pour the fat into a bowl to be used when roasting the potatoes and to help flavour the gravy. Put the meat, covered in foil, to one side for now. This will need to be carved later once nearly ready to serve, and can be heated up in the oven, if desired.
- Peal the potatoes, bring them to the boil and leave for five minutes. Remove them from the heat, drain the water and let them to stand to be roasted later. It’s important that they’re still hard in the middle, so don’t overcook.
- Bring salted water to the boil, add the cauliflower and cook until tender. Drain and leave to one side, we will make and add a cheese sauce later.
- Peal the sweet potato, cut into chunks and bring them to the boil. Drain the water and mash once thoroughly cooked. Note: sweet potatoes take slightly longer than other potatoes to cook.
- Take the part boiled potatoes and place them in a deep pan with a lid and shake them vigorously, to roughen the edges. This will make them crispen up once roasted. Then scatter them over a baking tray and drizzle them with the meat juices (save some for the gravy) and olive oil and roast in the oven at 170 for one hour.
- Put 1 tbsp of butter in a frying pan and heat up. Once melted, add 3 tsp of cornflour, or enough to make a paste, and stir. Then add salt, pepper and milk until the consistency becomes creamy. When the liquid is boiling add the some grated mature cheddar to taste and pour over the cauliflower in an ovenproof dish. Place into the oven at 170 degrees for 20 minutes.
- Cut the carrots into chunks and bring them to the boil for 10 minutes. Drain the water into a bowl, and place the carrots into a steamer, along with the garden peas. Different vegetables can of course be used, depending on your taste.
- The water saved from draining the vegetables will be used as stock for the gravy. Add one stock cube to the drained water, along with the remaining meat juices, bring it to the boil and stir well. Use some Bisto gravy granules to thicken it up to the desired texture. Leave to simmer until ready to serve.
- The finishing touch – Yorkshire puddings (makes 12)
- 5 tbsp plain flower
- 1 tsp of baking powder
- 2 eggs
- milk to help mix it all together – add until the mixture is more liquidly than creamy, around 125-150ml.
- Salt and pepper to taste
Heat the oven to 230 degrees, and place a muffin tin with a little oil in each hole in to heat up, for around 10 minutes.
Mix all the ingredients together and pour the mixture into the (now heated) muffin tin. Place in the oven for 15-20 minutes, until well risen and golden.
- You will want different sauces depending on your chosen meat. We had lamb, and therefore opted for mint sauce. We bought a mint sauce from the supermarket, and added vinegar and sugar to taste.
- Once all ready, place onto serving dishes and enjoy!