Sunday Roasts
Beef, lamb & bird, all the trimmings.
Beef Wellington
A showpiece of the English Sunday: a rosy fillet of beef, a whisper of mustard, a duxelles of mushrooms and a burnished cloak of buttery pastry. It is the sort of dish that quiets a room when it comes to the table.
Toad in the Hole
Fat pork sausages nestled into a giant Yorkshire pudding — this is a Wednesday-night dinner dressed up in Sunday clothes. Serve it with onion gravy and buttered greens and it becomes a feast.
Yorkshire Pudding
The single most important thing on an English Sunday table. A tall, crisp-edged crown of batter, hollow in the middle, ready to hold a pool of dark gravy. Get the fat smoking hot, do not open the oven door, and remember: a Yorkshire is puffed by faith and physics, not by prayer.
Slow-Roasted Welsh Lamb Shoulder
Welsh mountain lamb is prized. A whole shoulder, rubbed with rosemary and garlic and cooked long and low, gives fork-tender meat with a burnished, sticky crust.