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Roasts: How to Vary With Seasons

Friday 8 June 2018

roast dinners blog

We love all the traditions of the great Sunday roast, but that doesn’t mean it has to be the same thing week in, week out! Swap the centerpiece cut of meat and the side dishes and you’ll enjoy a delectable array of meals year round.

Most of us automatically turn to classic winter root veg when preparing Sunday dinner – even in warmer months of the year. They are inexpensive and can be cooked alongside the meat – or underneath it, as in the case of Gordon Ramsay’s stuffed rib of beef!

But there are plenty of interesting alternatives to carrots and parsnips... 

 

roast lamb rump calcot onion artichokes

 

SPRING

Lamb springs immediately to mind at this time of year (see what we did there?). New season lamb is best served simply to show off its particular taste, and is best cooked rare, as in these lamb rumps with charred calçot onions, artichokes and salsify purée

Veal is another great choice for spring. Look for British rose veal, which is produced to high welfare standards, and opt for loin or prime rib for luxuriously easy roasting. 

As the weather turns hot, you can still enjoy Sunday get-togethers over a joint of meat by swapping roast veg for a salad of broad beans, peas and runner beans, some steamed baby vegetables, or a quinoa salad

 

 Roast ChickenGreen Salad

 

SUMMER

Chicken feels light and is lovely served warm or at room temperature with a salad. To make the bird go further, try Gordon’s roast chicken with spicy chickpea stuffing and easy mix of avocado and lettuces on the side. 

Of course, when the weather’s glorious, we all love cooking and eating al fresco – so why not barbecue your roast? It’s a technique loved by chefs at maze Grill Park Walk, York & Albany and Heddon Street Kitchen, where the kitchens use Big Green Egg ceramic barbecues. If you have a covered barbecue, you can do it too. 

In late summer, add a few ears of sweetcorn to the barbecue – it’s a fabulous accompaniment to roast beef or chicken.

 

saddle of lamb

 

AUTUMN

As days get cooler, lamb stuffed with feta, pine nuts and spinach is a great way to remember a Mediterranean holiday, so too an Italian porchetta. If you don’t fancy making your own, they are easy to buy via mail order from quality British pork producers. Or why not swap your usual roast chicken for guinea fowl? At Union Street Café it’s served with braised lentils, radicchio and truffle. 

Pumpkin and squashes are in their prime in autumn, as is celeriac. Add peeled chunks of them to your regular tin of roast veg in place of carrots and parsnips. Or roast a mix of Mediterranean veg such as aubergine, peppers, courgettes and red onion, all slicked with olive oil – perfect with lamb or chicken.

Delicious sprout tops have become a prized catch at farmers’ markets in autumn – and are a sure sign that winter’s on its way again! Many people who say they don’t like Brussels sprouts love sprout tops, which are the flowering top of the Brussels sprouts stalk. They need to be used promptly after buying but when blanched in water then tossed with oil, garlic and chilli flakes, they make a fabulous accompaniment to any type of meat or poultry. 

 

vb708170 Whole roasted pigeon with fondant potatoes and stuffed cabbage 2 1

 

WINTER

At maze Grills in Chelsea, our Sunday roast menu includes an extensive selection of side dishes, ranging from potatoes roasted in wagyu fat to cauliflower gratin, and kale with confit shallots. They’re served in unlimited quantities too. You may not have the energy to do this all at home, but whatever you do decide on: remember to make it fresh looking and generous.

Paul Shearing of Bread Street Kitchen likes to make greens the core of his Sunday roast side dishes. Visit in winter, and you might find romesco – a cross between cauliflower and broccoli – tossed with flowering sprouts and whatever cabbage is at its peak on the day.

When you’ve had your fill of Brussels sprouts over Christmas, braised red cabbage, a favourite at Heddon Street Kitchen, is an easy and warming accompaniment to meat, game or poultry, but works especially well with slow-roast pork.

And don’t forget to vary your choice of meat, too. Most British game is available from autumn until February and is a great way to add excitement to the Sunday roast. Choose venison if you’re in the mood for red meat. Pheasant is a lovely alternative to chicken – or why not try small birds like partridge? Their rich, sweet flavour has more crowd-appeal than strong-tasting grouse.

Don’t forget to check out our Roast Revolution campaign for more mouthwatering recipes and top roasting tips.

 

JOIN THE ROAST REVOLUTION AND ENJOY A SUNDAY ROAST AT ONE OF OUR LONDON RESTAURANTS, BOOK YOUR TABLE NOW.

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