Where did this very English meal come from? Whether you opt for the traditional roast beef, a sweet and succulent leg of lamb or a plump chicken, discover the subtlties of our weekly feast.

Sundays would never be the same without a good old roast. Perfect for bringing together family and friends. In this hectic world, when time is in such short supply, a Sunday roast will always draw the offspring back to mother’s kitchen. Sunday is the perfect day for a roast, with all its trimmings. Not only is it the day of rest, but pop the meat in before heading out to church and it’ll just be ready for when you return.

Historically roasting has refered to the cooking of meat over, or beside, the high flames of an open fire. The meat would have been turned constantly, so as to prevent burning and to provide an even crisp skin. A dripping pan would be placed under the meant to collect all the melting fat. This would then be used to cook vegetables or a yorkshire pudding. You can imagine the wonderful sweet, meaty smells making your mouth water and the sizzling of a nice cut of meat as it browns slowly.

A wide variety of meats can be roasted. Larger cuts are usually better and a good layer of fat will help produce a nice crisp outside and provide some good flavours.