A roast dinner is the true joy of Sunday in Great Britain. I may not make one every Sunday, but when I do it rounds off the weekend perfectly. Here are my top tips for the perfect roast…
Most people… Well, most sane people at least, would rank cheese up there as one of the greatest foods on Earth. It’s so versatile, and comes in so many different forms, flavours and textures. This dish is cheese heaven, with 4 great cheeses making up a creamy, rich sauce, with spring onions and bacon – the perfect combination! Easy to make at home, feel free to tweak it with any different cheese or extra ingredients… I want to hear about your versions of this classic!
I have, well and truly, developed an addiction: making croquettes. Out of anything and everything. I love how much that little addition of crunchy flavour can add to the plate. Nanny Bill’s has been a massive inspiration – their food truck, based in London, is known for their signature croquettes such as mac’n’cheese and pea, mint and feta. I love bread-crumbing anything and deep-frying it – whether it be arancini (risotto balls), potatoes or completely obscure fillings. With this recipe, I already had a crunchy element with the lamb, but I knew the little injection of goats cheese would help cut through the sweetness of the peas and the richness of the meat. When making croquettes is so simple and allows so much room to experiment, how could you resist giving it a go?!
Lamb is a relatively new meat for me. I’ve grown up as a fussy eater – not as a result of my parents, particularly my mum who has continuously pushed for me to try new things. But until recent years, I was still refusing to eat common foods such as tomatoes, lamb and cauliflower. However, this is something I’ve worked on, pushing myself to try them. And guess what? I now enjoy all of these foods. Especially tomatoes – I would go as far as to say they are now one of my favourite things to eat. I can sit down on my own in front of the TV, and work my way through a punnet of cherry tomatoes without a second thought. This is an ideology I want to instill in others who love food, but only select foods. There will be things you do not like, no matter how hard you try – believe me, I wish I loved fish but I just really do not enjoy eating it. However, there are many foods out there that people think they don’t like, but would if they gave it a second chance. Many still have the ideas of food they hated as children stuck in the back of their mind. For example, if you don’t eat lamb as you find it too fatty, give a recipe ago that uses a lean cut – I have a great adaptation on the site of an Atul Kochhar recipe for an Indian-inspired lamb rump. It’s not particularly fatty, and the spices really help to make it into more than just a piece of meat.
If you’re feeling even braver, then give this recipe a go! It’s very easy to put together, and a lot can be prepped in advance – e.g. crumb your lamb earlier in the day, form the croquettes and leave in the fridge, slice the potatoes and set aside in cold water. Despite it’s simplicity, there’s no denying that it looks great on the plate.
Toad-in-the-hole is SUCH a British classic. For those who are unfamiliar with the dish, it consists of sausages cooked in batter (Yorkshire pudding to the Brits among us).
It’s so hearty and filling, and perfect served with my recipe for home-made red onion gravy, which you can find here – https://greedygirlgrub.wordpress.com/2016/07/26/homemade-red-onion-gravy/
Please always use good quality sausages – I bought mine from my local butcher. They have an extremely high meat content. Just because you’re making a simple, family dish does not mean you should compromise on quality.