For many people in the South West England, a Sunday roast dinner is a cherished tradition. Whether you’re having this meal at home, in a pub or restaurant, there are certain dishes that are almost always included in a quintessential West Country roast. In this article, we’ll explore what people from this area typically like on their Sunday roast dinner and why these dishes are so beloved.
One of the critical elements of a Sunday roast dinner in the South West is the meat. Traditional options include beef, pork, and chicken, but many people are partial to lamb, particularly in the spring months when it’s in season. The meat is typically roasted until it’s juicy and tender, which takes a bit of time to do. However, the wait is well worth it when you bite into a succulent piece of meat that melts in your mouth.
The meat is usually served with a selection of vegetables, and people from the South West are big fans of root vegetables such as carrots, parsnips, and turnips. These vegetables are often roasted alongside the meat, making them crispy on the outside and soft on the inside. Along with the roots, cabbage and broccoli are popular choices. They add a lovely crunch and a healthy dose of nutrients to the plate.
No Sunday roast would be complete without a generous helping of gravy. Some would even argue that the gravy is more important than the meat itself! The gravy is typically made by combining the meat juices with flour, water and a beef or chicken stock cube. It’s cooked on the stovetop until it thickens into a rich, flavourful gravy that complements the meat and vegetables perfectly.
Now, let’s talk about one of the most important parts of any Sunday roast; the Yorkshire pudding. Yorkshire pudding is a savoury pastry that’s crispy on the outside and fluffy on the inside. These are an absolute must at a roast dinner, and most people from the South West wouldn’t dream of having a roast without them. They’re typically made by whisking together eggs, flour, and milk, then baking the batter until it rises and turns golden brown. Yorkshire puddings go perfectly with roast beef and can be used to soak up the gravy at the end of the meal.
While meat and veg are the foundation of any good roast dinner, there are a few extra dishes people in the South West will add to their plates. Stuffing is a popular side dish, either served separately or cooked inside the meat itself. Two common stuffing types are sage and onion or apple and pork. A little jam made from fruit, like a tart damson, is often served with the lamb to add a sweet, tangy contrast. Additionally, roast potatoes are a must-have. The potatoes are parboiled, then roasted in the meat juices and oil until they’re crispy on the outside and soft on the inside.
Overall, there’s no question that a Sunday roast dinner in the South West is a much-loved tradition that’s steeped in history and culture. From the juicy, tender meat to the crispy roast potatoes, and of course, the beloved Yorkshire pudding, this meal is a delight to experience.
