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?

🤣this is exactly how I feel about the cauliflower cheese but you and guest are only “silly” because you don’t agree with me, not really. I think it sound’s gorgeous and I truly love cooking and food so I’m “chatting” not critiquing. You’ve gone tired of too many thoughts but it’s going to be fab and we’re only playing “talk about the menu”. I’m so sorry if I blighted it. I grew up with very lavish entertaining parents and this has made me nostalgic. Thanks for sharing the joy.

@TomeTome thank you and I have really appreciated all the input - that that made me tweak the menu as well as those comments that solidified my choices.

To reassure you, the cauliflower cheese will be made fairly thick and the top super crunchy - hopefully minimising cross contamination of cheese / gravy for those who recoil at the sight. I’m genuinely glad you think the starter works - it’s reassuring!

How lovely to hear this has been a joyous, reminiscent thread for you. I bet your folks were tip top hosts.

Not read all comments, but when preparing your yorkies, put in the middle of each one a stuffing ball… it save room on the plate, and looks pretty cool… well the kids like it anyway…

I personally would not want my cheese sauce mixing with my gravy, but surely the solution is to use the yorkshire puddings as a sort of dam on the plate?

Good Lord, do not compromise the crispness of the Yorkshire puddings by putting things in or around them!

But @7Worfs in that case what do you do about the gravy? Do you perch the yorkies on top of the pile of food so they stay crispy? Put them on a separate side plate?

Red currant jelly !!!
knock out one veg !
yummy

@7Worfs & @BarnacleBeasley I’m staying right out of this one. Right out. New Jersey out!

But I will say I make one (well, two) large Yorkshires rather than individual muffin tray ones. No kids at meal.

You can't be irish if you're not serving marrowfat peas! It's the roast dinner law.
Absolutely no to sausagemeat stuffing & absolute yes to sage & onion stuffing
Lots of gravy
Parmesan roast parsnips are our new obsession

@BarnacleBeasley I’ve done both - precarious balancing on top of the potatoes or a separate dish 😬

@UnconventionalLife my Husband is from North Yorkshire and Mushy Peas are absolutely a staple on any roast, such a hassle from the overnight soaking as quick soak will absolutely not do in his eyes! Bay leaf, salt and pepper and sugar, I do love them though!

Sounds gorgeous. Maybe do a second dessert (white chocolate and raspberry cheesecake). Pavlova is very light so that'll fill them up

@HostieForARoastie /@TomeTome - im just not one for cheese sauce with anything...
I know ratatouille is a bit .non traditional...but there isnt actually a roast it doesnt compliment. ..it uses up sundries(shrooms/onion/tomatos,peppers)can fling in courgette/butternut squash/celery etc to a casserole dish- especially as the ovens on anyway.
i guess iv done it since ds1 left for uni .You said-offer optional leftovers- if you throw in any remaining veg,redwine,chicken...you got yerself a coq au vin (ish) dish. i generally use those silver trays you get from takeaways. top with mash potato n bake- (like verydrunkchicken?\sheperdspie) .I could then freeze n supply ds1 with hearty readymeals.
Or at very least-throw all left over veg in with garlic n herbs blend the life out it and freeze as a potential pasta sauce option.

Red wine gravy.

@MrsMoastyToasty doing 2; a white wine one and a red wine with redcurrant one.

Still absolutely no to ratatouille. Not a chance.

Sounds magnificent. Enjoy !

So pleased you are keeping the peas, little bursts of freshness on the plate.
Sweetcorn and ratatouille, absolutely not for me.
Bread sauce, cranberry, stuffing and gravy make it for me.
Love that we all have our different ideas of what makes a perfect roast though.

I use a side plate for my Yorkshire pudding.

@Hopealong happy to serve (on all levels!). And it’s fascinating, isn’t it? One can’t please everyone but I hope I’ll hit a decent balance.

Not rtft but roasted sweet potatoes!!!!

Yeah, I wouldn't eat that. Hate chestnuts.

@ReviewingTheSituation I meant to reply to this:

The only things I see are missing are some lovely wine, a willing and helpful volunteer to do the washing and tidying up and a squishy comfy armchair to have a nap in for the afternoon!

ALL the wine to be sure. And then I will bend down and kiss the dishwasher. The worlds greatest invention. However, there will be no nap; LET THE KITCHEN DISCO COMMENCE! (Espresso Martinis to accompany pudding).

@ImCamembertTheBigCheese Yeah, I’m sorry you’d hate that. But fortunately there’ll be lots of choice and people can pick and choose. I’m not a fan of Yorkies. Still serving them.

I think you need to pre warn your guests of the epicness of your feast. They need to arrive hungry, no, starving, with elasticated waist bands! I think you will also need to supply comfortable sofas and maybe a blanket for the post roast nap!

@AtleastitsnotMonday you are so right. Have already suggested stretchy waistbamds

So here is the final menu. No changes now as, well, I’m the boss!

Have decided against roast carrots (they ALWAYS burn) but carrot and swede mash instead. So:

Roast chicken
Pigs in blankets
Stuffing
Cauliflower cheese
Red cabbage
Braised Cavelo Nero with lardons
Boiled carrots (for colour)
Roasted parsnips
Roast potatoes
Mashed potatoes
Mashed carrot and swede
Yorkshires
Gravy
Runner beans
Broccoli
Peas

As said a few times I want to cater for most tastes but can’t cater for anyone who wants sweetcorn, stuffed onions or ratatouille all.