A Sunday dinner, can’t beat it. One of Britain’s traditions, served on a Sunday with roasted meat, roast potatoes Yorkshire puds, stuffing, vegetables and gravy. The veg is subject to choice and personal preference but Parsnips, Brussel Sprouts, Peas, Carrots, Broccoli and Cauliflower often make the menu. the meal is often compared to a less grand version of a christmas dinner.
The typical meats that will be served with a Sunday dinner are roast beef, chicken, lamb or pork, sometimes seasonally it can be duck, goose , gammon or turkey.
The traditional accompaniments :
– Beef – Yorkshire pudding, suet pudding , english mustard or horseraddish
– Pork – crackling and sage and onion stuffing , apple sauce or english mustard
– Lamb – Mint sauce or red currant jelly
– Chicken – pigs in blankets , sausages , stuffing , bread sauce , cranberry sauce or redcurrant jelly.
Leftovers from a Sunday dinner can be used to form from the basic meals for the rest of the week. Meats might be used for sandwich fillers, extra veg could be used in a hearty stew, blended into a soup or used as the basis for bubble and squeak and Lamb might be used in the filling of a shepherds pie.
The pubs and restaurants in the UK serving food usually have a Sunday menu that features a roast dinner. Regularly there will be a variety of meats and often vegetables and often is cheaper than the normal everyday menu.
A Sunday dinner left over recipe :
Moroccan-style stew roasted meat
– Olive oil
– 15g butter
– 2 onions , finely chopped
– 2 garlic cloves , finely chopped
– 1 tin of chickpeas (400g), drained and rinsed
– 1 tin of tomatoes (400g), chopped
– 1/4 teaspoon freshly grounded black pepper
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground ginger
– 1 teaspoon ground cinnamon
– juice of 1 lemon (or lime)
– 450ml vegetable or chicken stock (plus more if needed)
– 1 teaspoon salt
– 1 large bunch of fresh coriander or parsley, finely chopped (or a mixture of both reserve some for serving)
– 2 teaspoons mint, dried or a couple of sprigs of fresh mint
– 1 teaspoon paprika
– 1/4 – 1/2 teaspoon cayenne pepper
– leftover roast lamb (or chicken or beef)