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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).

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About delicious. Magazine

February’s chill needs warming delicious. cheer: you'll find it in month’s feature-packed issue: American pancakes 3-ways; definitive Sunday roasts (lamb & chicken); cooking with clams; recipes with citrus zing; the best TV chill-out snacks; 3-in-1 beef stew; wholesome baking with Jordan Bourke; Chetna Makan’s feelgood brunch; the power of pulses; lighter comfort food; queen of puddings; DIY English muffins; Som Saa's Thai curry and much, much more… What are you waiting for?