What do you put on your roast dinners?

[Cornecopia]

Hello 👋 im doing a roast today and just wondered what people usually put on theirs? I tend to do the same veg etc unless it’s Xmas we add pigs in blankets.
on my roast we have:

• homemade yorkshires
• roast potatoes
• broccoli
• Honey roast carrots and roast parsnips
• Stuffing
• cauliflower cheese
• gravy
• meat (chicken, gammon, beef or pork)

Veg - Broccoli, carrots, kale or green beans or sprouts

Roast potatoes with garlic, onion and one other accompanying roast veg which could be sweet potato, parsnip, butternut squash or turnip. Very occasionally Jerusalem artichokes.

With beef I add a lrg yorkshire pudding Lancashire style.

With poultry or pork I make stuffing balls.

Gravy - since lack of availability of decent gravy powder, I make this with meat juices, stock cube/pot.

With gammon cauliflower and broccoli cheese

Roast chicken
Roasted potatoes in Thyme
Honey Roasted parsnips
Carrots
Broccoli
White Cabbage
Yorkshire
Stuffing
Gravy

I had roast chicken about 3 hours ago but reading all this I could go for another one now!

A normal roast for me would be a main (we're veggie so not meat but something like a pie, Linda McCartney steak, sausages etc) roast potatoes, and steamed veg. I usually do 3 veg eg carrot, brocolli and another green.
Sometimes I'll have swede as well bit hardly ever parsnips, stuffing, chestnuts etc.

I was doing roasted veg for a while that I preferred and was easier but my h likes it steamed

What's a Lancashire style Yorkshire pudding?

We've got pork today.

Roast pots done in goose fat
Honey roast parsnips
Cauliflower cheese
Swede mashed with butter and pepper
Peas
Yorkies on every roast here

Oh and stuffing balls lol

I’m doing a bit of a cheat roast tonight because DS doesn’t like them so he’s having something else. It will consist of:
A roast chicken breast
Sweet potato fries
Stuffing
Honey glazed carrots
cauliflower cheese (M&S)
green beans and tenderstem broccoli
gravy

I’m not really a fan of Yorkshires. I live in the Yorkshire dales so have to keep that quiet 😳

Lashings of gravy

My late Yorkshire grandma in the 60s used to serve huge Yorkshire puddings before the meal. She made rubbish gravy though, thin and tasteless.
This was originally done in order to fill you up so you didn't want too much if the good stuff.

Today we’ve had

roast chicken
roast potatoes
frozen veg (yes I know, but I need to go shopping) but usually I’d have tenderstem broccoli, fresh carrots etc.
Fresh Parsnips today
yorkshire puddings ( Kids love them, no matter what the meat)
stuffing
Gravy.
mint sauce.

nothing fancy, I can’t be arsed slaving over food that no one will eat and it’s too much faff. Plus it’s me that cooks, washes up and sorts everything out.

it was lovely tbf

With gammon, I do mash and parsley sauce (lots of parsley!) and probably broccoli - purple sprouting if available.

Today i made lamb with smoked garlic, fresh thyme, fresh rosemary, capers and anchovies.

With that I served straight forward roast potatoes
Homemade gravy
Glazed carrots with thyme
Peas
Steamed leeks
Parsnip puree
Homemade mint and lemon sauce vierge instead of mint sauce.

One big one not little ones. DH's family are from Lancashire and this is how they do them. I don't like them anyway all that much

Roast lamb here with garlic pieces inside the meat, a paste of more garlic, fresh rosemary, extra virgin olive oil and lemon rubbed all over, and most importantly half a bottle of sherry wine while it cooks. I'm not British though 😉

With it, it's always roast vegetables. Small new potatoes, dutch carrots, red peppers and red onions. I can also add at the last minute asparagus if they are in season.

I also do a mean Spanish stuffed chicken but it's always accompanied by a green salad.

Absolutely, definitely to fill you up. My step granny was from Yokshire, born in Sheffield in 1898. Come to think of it, her gravy wkas thin. I think it was just a few meat juices, the rest being saved with the dripping, mixed with veg water and gravy browning. My mother's was thicker and she added bisto powder, an oxo cube and flour to the pan.

It said "what do you put on your roast dinner", I assumed that meant accompanying it, not what do you serve for a roast dinner. Am impressed it's still going on. I cannot make Yorkshire puddings. My late mum's were legion, huge, light puffy, and left overs served with golden syrup, pudding on Sunday.

Yorkshire grandma here too, she always did one large pudding in a big tray so everyone had a portion each as a starter, with onion gravy, her gravy was amazing. Thin but it was so, so tasty. My parents never thickened gravy either, I still prefer it thin but DH likes it thickened. Always thinly sliced onion and cucumber in malt vinegar with roast beef too.

I remember taking my first boyfriend to Grandma's house for dinner, he was from SE England and was gobsmacked that the Yorkshire pud was served as a starter, he told me afterwards he was sitting there wondering where the rest of the dinner was.

Can't get over someone putting edamame beans on their roast...

We just had

Roast lamb,
Potatoes
Celeriac and sweet potato mash
Broccoli
Gravy

Yum.

Well they weren't ON the roast, they were a side when we were on a keto diet.

I remember reading a James Herriot anecdote (All Creatures, Great and Small) on being called out on a Sunday to a far flung farm. After he'd dealt with the emergency, the matriarch asked if he'd do them a favour and drive them into town because there was a concert scheduled. He felt obliged. They offered him 'Dinner' (lunch) but he regretfully declined, because he knew Siegfried's Housekeeper would be doing the usual, massive Sunday roast and would take umbrage. He sat there whilst they chomped their way through an amazing smelling 3 course dinner and then made him wait further because suddenly decided their reclusive son had to come too; which involved a lot of persuasion followed by thorough scrub. Meanwhile, poor vet is starving - having been called out early because it was an emergency and had no breakfast - then have to watch them eat a delectable Lunch. Whole preamble is because they cooked their one huge, tray Yorkshire under some sort of Trivet upon which the Meat was roasted - allowing all the Drippings to basically, drip. Making a delectable albeit, substantial, Pudding. This was served as a starter, along with any remaining meat juices - the idea being to fill you up before the expensive meat Course. They also had some sort of third Course involving lashings of Custard by which time he was eating his hat. Needless to say, by the time he'd dropped them off in town, he returned home to a sad plate of desiccated roast dinner. I remember another story of him gratefully accepting the offer of Breakfast after a very early call out and being presented with Bacon which was 90% fat - he loathed Fat - and slathered Piccalilli all over to try and force down; I would have loved it!

Meat
Roast and mashed potatoes
Roast parsnips
Petit pois
Carrot or carrot and swede mash
Broccoli
Cauli cheese

Rarely Yorkshires and stuffing if chicken

Usually Chicken
Skirlie, roast potatoes, (frozen) Yorkshires, roast carrots, broccoli, cauliflower cheese, gravy

but still .... :/