Share your Sunday Roast Rituals with Aunt Bessie's - chance to win £300 NOW CLOSED

[AnnMumsnet]

The team at Aunt Bessie's would love to know all about your Sunday Roast Rituals - what makes a roast dinner go down well in your house? What's the key tip, trick, ingredient or essential item which makes that meal particularly successful? Does your family always sit down at the table? Is Sunday the one day you always insist on everyone being home to eat? And what do you dish up for vegetarians or anyone with specific dietary needs? Do you have roast potatoes even when it's not a Sunday?

Aunt Bessie's say "Aunt Bessie’s recognises how difficult it is these days to get the family together - that’s why mealtimes, and particularly the Sunday Roast, are so important. We’re proud to announce that our Homestyle roast potatoes are Mumsnet Rated*, following testing by members of the site. So whether you whip them out for the Sunday Roast or use them to spice up a meal during the week, give Aunt Bessie’s roasties a try today and see how long you can keep the kids at the table!"

Add your ritual or tip for a great Sunday Roast below and you will be entered into a prize draw where one person will win a £300 Love2Shop voucher.

Thanks and good luck

MNHQ
Insight Terms and Conditions Apply

*234 Mumsnet testers tried Aunt Bessie's Homestyle frozen roast potatoes - March 2016. 80% would buy again and 85% would recommend them.

If we've gone to the trouble of doing a full roast dinner we always sit at the table together as a family and make an occasion out of it. We'll usually carry on with a board game afterwards whilst our dinner goes down.

We always have loads of Yorkshire’s, regardless of what meet we eat... we all sit together at the table and eat and it’s my favourite meal so we have it regularly!

I like to keep washing up to a minimum and use the heat from the oven for as much as possible. Can't beat a roast chicken, roast spuds can be pre-baked then added around the chicken for added colour and flavour from the juices. Add stuffing balls and yorkshire puds to the oven too when the time is right. Also like roasted veg for a change from boiled/steamed....roasted Autumn veggies carrot, parsnip, red onion, squash, mushrooms, cherry tomatoes. And finally add gravy stock to the meat juices to concentrate in the oven at the end.

We hardly ever have a roast but when we do, I really love roasted veg with it & of course loads of roast potatoes! Favourite meat is pork with crackling & applesauce. I always turn to Aunt Bessie’s when I’m short of time. I like all the little extras like stuffing balls etc. And their roasties are great!

Apart from having to have plenty of Yorkshires, we also love to have Sage & Onion stuffing balls.

My Sunday Roast Ritual is to create miserable Yorkshire’s. I never get them right.
Apart from that, roasties, gammon and plenty of veg are the favourites. DD and DH love really thick gravy.
We eat early Sunday evening and then it’s bath time before an early night.

We put the chicken stock in to ice cube trays so that we can make gravy really quickly every week. Also, wait until Aunt Bessie's Frozen Yorkshires are on offer in Morrisons and stock up!!!

Aunt Bessie's yorkshires go with any roast.
I also do them with cheese in for veggie DN and leave a few on the side to have with jam later.

My roasts have been a little disappointing the last few weeks. I do love a roast but I am getting a little bored. The family haven't complained - maybe its just me. I need some inspiration!! I do love Aunt Bessie's though - they never disappoint. Always reliable and always in my freezer.

Home made yorkies every week!

Always make tons of roast potatoes.

I make a couple extra Yorkshire puddings just for me.

Always have yorkshire puddings and homemade cheese sauce, regardless or what else we are having on the roast.
Either a sprinkle of mixed herbs on the roast potatoes or chop and onion in half and a few cloves of garlic in the oil to flavour the roasties.
Honey roasted carrots and parsnips a must.
Always served around 2pm and always about half a plate of veg.
And also making sure that the meat has resting time.

Sprinkle your roasties with flour before putting in the oven

To have lovely roasts cook them with the meat. Cook the meat for a bit first, then add the potatoes and some stock, honestly, so much flavour they're delicious! Then you can make your gravy using the left over juices and stock.

I bloody love a roast! Always make too many roast potatoes and include Yorkshire puddings whatever the meat. Red cabbage is also an excellent addition. I really do think it is all about the sides rather than the meat!

I work shifts, and only get a Sunday off every 4-6 weeks. I am also a terrible cook. I put loads of herbs and seasoning in my food but to me it still tastes bland.

Sunday Roasts are the male domain in my husband's family. And there is always too much. You have the bird, or meat joint. The bird is cooked with bacon on top to prevent it drying out. The meat is always pink, though not pork.

Then it's roasted parsnips, carrots, potatoes. Enormous home made Yorkshire puddings (sorry Aunt Bessie's!!) light as a feather. Boiled broccoli, and peas. Mashed swede, and and butternut squash.

We never eat it all, so the tradition is to take the leftovers and make a "bubble" next day. I don't make that either. It's served with piccalilli, pickled onions, gherkins and malt vinegar, (whatever you fancy) and cold meats.

A fading south London tradition is to save the extra roast potatoes and eat them for supper, cold, with or without sandwiches. They also serve cold roasties at buffets. My husband's grandad also used to put jam on leftovers Yorkshire pudding as a treat. I am from the Midlands, and so this seems a bit odd to me, but normal to my husband.

We don't have a dishwasher, so after my husband settles on the sofa with a beer (and may go for a nap after all that cooking) I do all the washing up. It's only fair.

I love roast potatoes. I always par-boil them and then shake them in the saucepan with a knob of butter to fluff up the potatoes so that they go really crispy in the oven.

I always make the gravy using the meat juices for extra flavour and just skim the fat from the top.

Lots of crispy roast potatoes are a must and I make a homemade sage and onion stuffing which i cannot go without!

We always make enough so that there is enough for a couple of leftover meals which can be plated up straight away and put into the fridge. Any left over meat is sliced and also put in the fridge.

The best tip for a good roast diner is to have crispy roast potatoes - pre boil for 10mins first and fluff up. However, we often have roast mid week rather than Sunday!

Always do extra gravy a roast potatoes:)

The only tip I have is to shake the potatoes before you roast them so they get lovely and crispy. We don't eat meat so we have everything but, and I know the kids are getting a good dose of veggies.

Use the fat from the chicken to add to the gravy for extra chickeny taste!

My tip to get the pork cracking perfect is to buy a large joint, as well as the usual salting, putting into a v hot oven for 25 minutes first, etc.

My other tip is that Sunday roasts are much better at home. With lots of roasties, and parsnips, and I like swede mash with nutmeg and black pepper. Cauliflower cheese is great with roast beef in particular.

Nothing fancy.
Simple toast.
Same time, same place, same people.
Perfect

I like a plenty of gravy with my roast dinner and definitely have to be Yorkshire puddings, stuffing and selection of vegetables....Ah! I mustn't forget about cranberry and apple sauces. I do like to put on the table extra leftovers who wants more.