Traditional Sunday Roast -

We asked Elena at Brook Green UK DMC about her favourite British dish and the Sunday Roast came up on top together with a truly historic and well known British classic song. Keep reading to find out more.

Brace yourselves for a culinary escapade that'll whisk you away to the world of the English Sunday Roast. Picture this: succulent slices of roast beef or lamb, crispy potatoes, Yorkshire pudding that's puffier than a proud peacock, and veggies so colourful they put a rainbow to shame – all smothered in gravy thicker than your grandma's winter blanket. It's a feast fit for a king or a queen...or just you on a lazy Sunday!

Let’s get into the mood to cook this British master piece.
Set your speaks to play John Lennon "Imagine".
To quote Elena from Brook Green UK DMC “It’s one of the many British Classics, with a very powerful message, the utopian world we all would wish to live in.”

Ingredients:

For the roast:

1.5 kg beef or lamb roast (because bigger is always better, right?)
1 kg potatoes (peeled and quartered, ready to be roasted to crispy perfection)
3 large carrots (peeled and chopped into chunks, because who has time for delicate slicing?)
2 onions (peeled and quartered, for that extra aromatic punch)
4 cloves of garlic (peeled and ready to fend off any vampires lurking nearby)
Olive oil (because everything's better with a little splash)
Salt and pepper (to season, not to entertain – save the jokes for the dinner table)

For the Gravy:

Pan drippings from the roast (the liquid gold of any Sunday Roast)
2 tablespoons plain flour (for thickening, not for attempting to juggle)
500 ml beef or vegetable stock (because gravy without stock is like a joke without a punchline)
Salt and pepper to taste (because bland gravy is a crime against taste buds)

For the Yorkshire Puddings:

140g plain flour
4 medium eggs
200ml whole milk
Sunflower oil or beef dripping
A pinch of salt

How to Prepare:

Let's dive into the art of crafting the perfect English Sunday Roast:

1. Preheat your oven to a balmy 200°C (or 180°C if your oven's feeling a bit sensitive).

2. Give your roast a pep talk and a massage with some olive oil, salt, and pepper. Make sure it's feeling confident and well-seasoned – it's the star of the show, after all.

Place your well-seasoned roast in a roasting pan surrounded by potatoes, carrots, onions and garlic! This is like a gathering of the extended family with everyone getting along (for now).

Slide the tray into the oven as we get ready for a culinary circus! For a performance that will be tender juicy and worthy of standing ovation cook for about 20 minutes per 500g of meat.

Let us prepare gravy while our roast does its wonders! Pour the pan juices into a saucepan and heat on medium – let’s go!

Add in flour and whisk it like there’s no tomorrow (or at least until you save your gravy reputation). Keep stirring until you have smooth paste as thick as Shakespeare's folio.

While still whisking slowly pour the stock to avoid lumps forming. Let the gravy simmer and thicken till it is as rich and smooth as velvet.

Season with salt and pepper according to taste then pass through sieve to give smooth finish; time for big guns or big spoons if you are not scared.

When your roast has been brought to perfection, remove it from the oven together with veggies which should be golden brown on their outsides but crispy inside—after all these years of exposure they deserve some rest.

Lastly, while your roast rests, make those Yorkshire puddings! In order to bake them put the oven temperature up to 220°C (200°C for those operating fan assisted ovens) then place small portions of oil or beef dripping in each compartment of muffin tin; put this in an oven until it gets very hot.

Mix together sifted flour and salt in a bowl Break eggs one by one adding them into flour mixture Whisk until everything becomes one mixture before finally pouring milk bit by bit constantly stirring so as to ensure that batter is smooth throughout

Take care of the hot muffin tin and put Yorkshire pudding batter halfway into every compartment.

Then, return the tray to oven and bake for around 20 minutes or until puddings are well risen and golden brown on top.

Slice your roast in thick pieces that you will serve with roasted veggies, freshly made gravy and fluffy Yorkshire puddings!

Bring together loved ones for good food as we celebrate a feast that is delicious and entertaining too. Remember to have a few laughs – after all, meals taste better if there’s a portion of humor!

Tips:

If you want more flavor, add some fresh herbs like rosemary or thyme on your roast before it goes into the oven.

It is essential to allow the roast rest for at least 15 minutes before carving in order to let its juices redistribute so that meat remains moist.

Want to add a little adventure? Or, rather, try to use different kinds of meat or change the variety of vegetables that can cater for your tummy?

Now, let us all go back in time and enjoy a Sunday Roast. While you take each bite, your mouth will taste English cooking heritage at its best. Cheers! Here is food and companionship!

This above is just an inkling of what British cuisine offers anyone willing to try it out. So why not dive into it wholeheartedly? Hardly will you truly feel the flavorsome traditional Sunday Roast other than by visiting an authentic English pub or restaurant in London.

Contact Brook Green UK DMC to plan your next visit to London. 

Our DMCs can assist with accommodation, (gala) dinners, meeting rooms, transport, team building and other options you need for your event