THE SUNDAY ROAST
It’s probably Britain’s favourite meal, yet many cooks tell us they feel daunted by the task of getting the weekend staple on the table. It’s all down to the planning, says Debbie Major – and the right recipes. We asked her to roll out an epic feast everyone can look forward to
THE COUNTRY COOK’S GUIDE TO…
the menu.
THE MAIN EVENT Easy-to-carve leg of lamb with roasties in their skins,
RECIPES AND FOOD STYLING DEBBIE MAJOR PHOTOGRAPHS ANDREW MONTGOMERY STYLING OLIVIA WARDLE
GET-AHEAD GRATIN Caulifower cheese – plus leeks,
SUNDAY ROAST MENU FOR 6
Tequila Bloody Mary
Roast leg of lamb with rosemary and garlic pesto
Twice-roasted potatoes
Roast carrots with nigella seeds
Cauliflower, leek and cheese gratin
Lamb gravy
Blood orange jellies with madeleines and chantilly cream
Tequila bloody mary
SERVES 6. HANDS-ON TIME 15 MIN, PLUS CHILLING
1 Pour 300ml tequila, 8-10 good shakes Worcestershire sauce, 14-16 shakes chipotle Tabasco (or plain Tabasco sauce), juice 2 large limes, ½ tsp celery salt and 1 litre good quality tomato juice into a large glass jug, mix well, then taste and season with salt and freshly ground pepper. Leave to chill for at least 4 hours (overnight is even better).
2 Pour into tall, ice-filled glasses, garnish with small inner sticks of celery and serve.
DEBBIE’S GET-AHEAD TIPS
1 Ask your butcher to bone and roll the lamb
2 Make the pesto a day ahead
3 Bake the potatoes in advance, ready to roast
4 After making the white sauce for the gratin (p44), press a sheet of cling film directly onto the surface to prevent a skin forming
5 Make the jellies and madeleines for the pudding (p44) the day before
The Sunday roast is a meal
that brings people together – and it justifies a little snooze in the afternoon, too! My approach is to keep it simple. Skip the starter – there will be plenty of food to come – and begin with a savoury cocktail instead. The roast meat doesn’t need to be complicated – herbs and garlic are all it needs, and the vegetables can be given an easy flavour flourish. Finish with a prep-ahead pud and your feasting will be as enjoyable for you as it is memorable for the gathered throng.
DEBBIE MAJOR
Roast leg of lamb with rosemary and garlic pesto
SERVES 6. HANDS-ON TIME 30 MIN, OVEN TIME 65-70 MIN, PLUS MARINATING AND RESTING