Roast beef; yorkies; deep, meaty gravy; horseradish; roasties; braised chantenay carrots and baby onions (sealed dish, tbs water, tbs butter, sakt, pepper, tsp sugar 90 mins; purple sprouting or spring greens, savoy)
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Lamb: gravy with red wine and redcurrant jelly, mint sauce, leeks in garlic sauce, green beans of some sort, carrots - chantenay or batons roasties of course.
Pork: crackling, cider gravy, a hint of tarragon, (this needs an exquisite joint), roasties, simple chantenay or carrots and preferred green veg.
Chicken: sage and onion stuffing, white wine gravy (not thick), roasties, lighter veg (peas, beans, carrots), a little cranberry, bread sauce if I can be arsed.