What should go on a roast dinner

[Puddlewoman]

Following on from another thread and the brown sauce debate (not a chance)

What do you put on a roast dinner food and sauces/condiments does it depend on the meat? I will put yorkshires with everything and how many sides are people doing? I usually do honey roast carrots and parsnips but then its just basic boiled brocoli. Is everyone out here doing a cauliflower cheese as well? I saw someone woman on tiktok the other day did something she called creamed kale I've never bothered with a white sauce based veg dish. Plus if you go all out on a sunday roast what do you do to make it special for christmas easter etc.
Also who here is making a Sunday roast every week? I do one approx once a month but not through summer usually and never when we are having a heatwave.

Meat (sometimes I do a roast beef and some chicken wings), macaroni cheese, rice and peas, potatoes, roasted carrots, something green (my son loves spinach so usually that), plantain and coleslaw.

Absolutely not in the summer (apart from easter). And not every Sunday. Maybe once a month as you said.

I like beef or lamb with rosemary roast potatoes, honey glazed parsnips, mashed carrot and swede, red cabbage, cauliflower, Yorkshire pudding and gravy. Yum! Either mint sauce or horseradish.

Hubby likes pork so sometimes I'll do a small joint of pork for him and then nick the crackling!

It depends. I don't do exactly the same every time - it varies by what joint it is, first of all, but even with, say, chicken or beef, I don't stick religiously to a specific formula.

I usually do at least 3 different veg, ranging from basic (steamed and dressed, or roasted all together in a pan with aromatics) to more involved dishes. We don't always have yorkshires as we only do those if it's beef. We don't do stuffing every time either.

We generally have roasts pretty much weekly from late autumn through to spring, but some of those won't be traditional roasts.

Yorkshire pudding only with beef
Roast potatoes and parsnips
3 other veg of which at least 2 will be fairly plainly served eg steamed. I think you need to balance the richness and not have too many competing flavours. So eg cabbage braised red wine and juniper plus simple steamed peas and carrots.
Sauces- only the trad so horseradish or mustard with beef etc. DH has developed a love of bottled mayonnaise with everything which grims me out but it’s his food 🤷‍♀️

Today I’m doing:

chicken
stuffing
roast potatoes
yorkshires
sweetcorn
broccoli

My typically roast dinner is usually:

Slow cooker pork, beef or lamb.

Roast potatoes cooked in oil (sometimes goose fat for special occasions) butter, rosemary, thyme, salt and pepper.

Honey roasted parsnips and carrots

Yorkshire puddings

Veg usually savoy cabbage, broccoli and peas. Sometimes cauliflower cheese, sometimes root veg mash, sometimes sweet balsamic res cabbage.

Gravy, almost always mint jelly because I have an obsession with it, with whatever condiment goes with what meat we’re having. Beef = horseradish, pork= apple sauce, lamb= mint sauce.

It depends. During a normal week I'll mostly do basics - meat, some green veg, yorkshires, and the easiest possible roasted potatoes. I usually only pick one super labour-intensive dish; cauliflower cheese or really REALLY good roasted potatoes that take a lot of time.

For holidays it's all out, and I'll make all of the labour-intensive stuff.

Horseradish with beef, redcurrant jelly with turkey or chicken and lamb (don’t like mint sauce). Don’t like roast pork but enjoy tenderloin cut into medallions and turned in crème fraiche. Gravy should be thick and liberal but should never touch the roast potatoes.

Was vegetarian for a long time but changed habits recently for various reasons. Still eat mostly fish and veggie meals but really enjoy the occasional roast meat now. Very picky about what goes with it 😁

cauliflower cheese is an abomination in my eyes so will never be found in any roast dinner that I make.

Last roast I made was:
roast chicken
roast potatoes
carrot and parsnip mash
yorkshire puddings (I've come round to the idea that they enhance every roast)
steamed broccoli
sage and onion stuffing (never that paxo stuff)
gravy
cranberry sauce

@MrsSkylerWhite gravy not touching the potatoes?! Are you mental 🥲 surely that’s the best bit?! Unless your potatoes aren’t crispy enough to withhold the gravy without going soggy. I wouldn’t want a soggy potato but my pots are usually very crispy so I can afford to drench them in gravy

I don't do a 'Sunday roast', I will cook a roast during the week. It's usually beef, I don't call a chicken a roast dinner, not sure why, that's just called a chicken dinner, I'd cook chicken a few times during the week as it's liked by everyone.

The sides I will do are roast, mashed, garlic potatoes. Mushy peas, sweetcorn, roasted carrots, boiled carrots and broccoli. Plus gravy.

There's 7 of us, we all like different veg, some of us like the same veg.

Sunday we order in, usually Chinese

Just crispy roast potatoes (lots), plenty of veg - I often do a mix of e.g. celery, carrots, cauliflower or broccoli, peas. Plenty of proper gravy, made in the roasting tin.

If beef, Yorkshire puds, English mustard and horseradish, if lamb, mint sauce, if pork, apple sauce.

If it's the same woman I have seen, it's kale literally cooked in cream

Paynefully · Today 14:22

@MrsSkylerWhite gravy not touching the potatoes?! Are you mental 🥲 surely that’s the best bit?! Unless your potatoes aren’t crispy enough to withhold the gravy without going soggy. I wouldn’t want a soggy potato but my pots are usually very crispy so I can afford to drench them in gravy””

Possibly 🤣
It’s all about the crunch for me, though. And salt. Don’t have it with many things, boiled eggs, chips and roasties. Gravy washes it away. Gravy goes in the yorkie (which should be crispy up top and soggy in the bottom), meat and veg.

I typically do shop bought frozen Yorkies and honey glazed parsnips, then my own carrots (sometimes roasted with rosemary, sometimes steamed), steamed broccoli and Brussels. I also make my own cauli cheese and do goose fat roast potatoes. Packet stuffing if chicken but tend to have pork or beef anyway. I work full time and have two kids, it's a half way house between out of a packet and home made. I usually make a pudding too (crumble or steamed treacle pud) as we only do a roast once every 6 weeks or so.

At Christmas I make Yorkshires and stuffing, do pigs in blankets, and do more veg including red cabbage. I also pimp the sprouts with bacon and thyme and add leeks and crushed crisps to the cauli cheese. I prep some of it in advance so not too much effort.

Forgot to include the sauces in my post! Always redcurrant for chicken or turkey here, with English mustard for beef and homemade apple sauce for pork. If having pork, it has to be with crackling too.

I do once a week in the winter, it’s kind of our favourite treaty thing though!

I tart up basic sage & onion stuffing mix depending on what meat we're having. Like so:

Chicken (today) - added chopped red onion, zest of a lemon, teaspoon basil
Beef - chopped celery, spring onions or chives, thyme, a couple of chopped dried prunes if we have any.
Lamb - chopped apricots, harissa seasoning, chopped mint from the garden
Pork - extra sage & onion, spoonful of apple sauce, ground black pepper.

I do a roast every week, except for during heatwaves!

Sides depend on the meat, but usually include Yorkshires and boiled potatoes. Roasties depending on oven space and if I cba. At least three veg, one of which will be leafy. Butter with herbs out of the garden in there somewhere.

Always gravy, plus mustard/horseradish/apple sauce (or pan-fried apple slices) etc as fits.

Home-made stuffing, cranberry and bread sauce if I’m feeling particularly generous (or it’s Christmas).

I always buy yorkies I just cannot make them. I use the same recipe that my partner does sometimes he even makes the batter but they know its me cooking them and where he will get mahoosive puffed up craters I get dense hockey pucks that are both raw and burnt and it's not the oil. Everyone says it's the oil its not I make sure it is smoking to the point it stings your eyes and then get the batter in so fast and back in the oven and still dissapointing discs.
<<< not envy to the man using mayo on everything

Apple crumble and custard to follow for pudding obviously

Definitely no to macaroni cheese, cauliflower cheese and brown sauce or mayo. These do not belong in a roast dinner.

Today im doing -
Roast chicken
Roast potatoes
Peas
Carrots
Stuffing
Gravy
Cauliflower cheese - pre made
Yorkshire puddings- pre made
And probably mint sauce but only me and my son like that.

For us it depends on the meat. So as well as roast potatoes, it is

• frozen peas, stuffing, maybe roast carrots and parsnips with chicken
• frozen peas, leeks in white sauce, mint sauce and yorkshire puddings with lamb
• apple sauce, stuffing, roast carrots and parsnips, sometimes cauliflower, sometimes green beans with pork
• yorkshire puddings, horseradish sauce, roast carrots, leeks in white sauce and cauliflower or broccoli with beef

sometimes we do mashed potatoes as well as roast for variety

One roast dinner a year, and that’s one too many for me.
Organic bronze turkey, stuffing, pigs in blankets ,roast pots, parsnips, carrots and peas. Gravy and cranberry sauce.