Sunday Lunch - What’s Missing?

[HostieForARoastie]

I’ve for 6 coming for Sunday lunch. No vegetarians. Doing roast chicken as I know I cook a blinding one. Broccoli is delicious but has no place on a roast IMHO, however one of my guests has a weakness for it with chicken so, absolutely, I’m serving it. Same with Yorkshires - I’m not a fan but I know others are, so Yorkies it is. Two types of potatoes because we are Irish and it’s the Irish Law.

To be clear, all of the below is being served and will be (to use the MN term) ‘cooked from scratch’. What I’m looking for is: Anything Missing?

Roast chicken (with lemon rind, thyme, pancetta mixed with butter and stuffed under the skin)
Pigs in blankets
Stuffing (chestnut based)
Cauliflower cheese
Red cabbage
Roasted carrots (& boiled carrots in case they become blacker than my soul)
Roasted parsnips
Roast potatoes
Mashed potatoes
Yorkshires
Runner beans
Broccoli
Peas (and maybe sprouts)
Gravy
Bread sauce (maaaaaaybe)

Pudding will be a Blackberry Pavlova with all the creams / ice creams etc.

I want my guests to be more than replete at the end; I want them reminiscent of a landed, red cheeked and rounded bodied Georgian countryman tasting the bounty of his green and pleasant fields, whose breaches burst as as he reaches for the port. Human and modern day Toby Jugs if you like. To speak of this meal in tones of awe and glory (I’ll be giving them enough booze to ensure this) and to have enough left over to feed us for an evening of picking days.

What have I forgotten?

I’d go devils on horseback, myself. Sweetcorn doesn’t go for me.

Not a fan of the prune and whilst I am accommodating many of my guests requests, I want to enjoy the meal too.

Amazing - no additions from me except a big table. Also don’t know your guests but I’d be overwhelmed by the sheer amount of things. Each lovely but if I see too much I’m a bit rabbit caught in the headlights.

You’ll know your guests but if there might be someone like me doggy bag appreciated. Also about 20 minutes between main and pudding.

I think the sweetcorn suggestions are because it's mumsnet - higher proportion of posters with small kids who eat peas & sweetcorn as the only vegetables.

Btw OP I hope you've got at least two massive ovens.

Yorkshire pudding goes with any meat it's very dated not to serve it just because it's chicken.

@AtmosAtmos the table is large! And I’ll absolutely be offering doggy bags if there are leftovers.

Starter will be available to pick at from arrival. A good hour between arrival and serving lunch.

Please please PLEASE!!!

MAKE GALLONS OF BREAD SAUCE!!!

Sounds fabulous! Yes to bread sauce and absolutely no to sweetcorn. Could do celeriac and leek gratin. Make sure to add some port and some redcurrant jelly to your gravy, sublime!

I'm now dying to know the starter and desert! I love doing a roast and everything from scratch although not as much as this! Enjoy and please post a picture on here of it......

Yes it does, braised red cabbage with onions and apples is a traditional accompaniment to turkey at christmas, delicious!

A starter you pick at is canapés and not ideal unless your guests are post some form of hearty exercise. The best starters (IMO) are teeny and tasty but really unsatisfying, then a ten minute pause so everyone gets a bit ravenous. I personally wouldn’t have anything cheesy with a roast chicken, but I can see @HostieForARoastie is trying to please a silly guest. What are you drinking with each course and will there be good coffee at the end?

@girlmeetsboy pudding already posted (blackberry pavlova and sticky toffee pudding. Custard, cream, ice cream etc).

Can’t face having the starter dissected but smoked salmon blinis and similar.

@GetWhatYouWant innit! Thought I was losing me marbles there for a minute!

Yummy, it all sounds fantastic.
There's no such thing as too much veg.
We love making bubble and squeak the following day/s with the veg all cut up and then crisped under the grill ..... I did it last week and sprinkled a bit of leftover stilton on the top ...... then served with a poached egg and slice of ham. Food of the gods.

Smoked salmon blinis are an excellent choice. I will sit on my hands about starters. It does sound lovely and we’re all just getting over invested!

do you need both - they're essential just pork in different forms?
You say this like it’s a bad thing!

@TomeTome I too must be ‘silly’ as, as said a good few times now, the cauliflower cheese is as much for me as others.

Starters (nor timings thereof) are not going to change.

Haven't bought the wine yet.

And no, I’ll be serving shit Aldi instant coffee at the end (having spent 3 days cooking a meal… come on now… )

ditch the peas(or include in a ) ratatatouile (which i cant spell) but tried. tomato'shrooms,corgette,onions,garlic,herbs,peppers. Put a big dollop of mustard in the mash. (can then add leftover chicken/veg to rata n top wi mash n bake another night)...if thin shred -stirfry savoy is my fave..what time dya say?x

@TomeTome we crossed post… apologies if I seemed a little snippy. I hesitated posting about starters as no energy / headspace to amend. I do appreciate the input from all.

@HostieForARoastie Ooo sorry I missed the desert post! I love the starter make it regularly. I mix a tiny bit of horseradish in the sour cream before I top with the SS as it cuts through the richness with a tiny bit of caviar and dill on top (I know your not asking for advice 😁)

Ratatouille with a roast dinner?!

<faints clean away>

Cheese platter.

Autumnal desert like a pie, or roasted pumpkin with honey and prunes.

A bowl of roasted, well salted almonds with the port.

@girlmeetsboy no, no - that’s all good and sounds spot on! Exactly what I’m intending. I adore dill!!

@HostieForARoastie I hope you and lucky guests all have a wonderful time and drink plenty of wine!!

@FrenchandSaunders Monday supper planned!