Sunday roast

Sunday roast is a pretty big thing here in the UK. So much so that even Paul—a 30+ year vegetarian—insisted that we enjoyed a big Sunday roast (sans dead animal for him!) most weeks. Mostly, we’d just have roasted veg, mashed potatoes, and Yorkshire puddings; sometimes even a bit of boiled cabbage.

I think my favourite part about Sunday roasts was that it was one of the few meals Paul and I prepared together. We’d return home from Church and start prepping the meal. Then, as it was nearing completion, I’d be kicked out of the kitchen so that I wasn’t in the way when Paul made his Yorkshire puddings and mashed the potatoes. You see, he didn’t like the way I cooked potatoes, so would always just take over that task. Which was fine by me since it saved me getting mad at him for telling me what I was doing wrong. (I was always called back in at the end, however, because it was my job to dish up.)

Anyhow, I’ve not done Sunday roast since he died. I just couldn’t do it. Even just thinking about it made me start to panic. Really. Thanksgiving was the closest I got, and then I had a mini panic attack when someone joking questioned some of my cooking methods. (The blocks that your mind creates through grief can be silly sometimes, I know!) But I digress…

The point of today’s post is to share with you the lovely Sunday roast I’ve made—my first since my last with Paul on Easter Sunday 2009.

I hadn’t really planned on making the meal, but when I went to the farmers’ market yesterday, I couldn’t resist the lovely topside roast they were selling at the Puddledub Buffalo stall. And since I knew I had Scottish grown carrots, parsnips, and potatoes at home, I figured it was a good excuse to make a Sunday roast for the Dark Days Challenge.

In addition to the meat and veg mentioned above, I also used Scottish onions and English garlic. My oil choice was Summer Harvest’s Cold Pressesd Rapeseed Oil and I used Maldon Sea Salt.

And let’s not forget dessert: A lovely piece of carrot cake from Milis Cakes. I’ll be honest and admit that I don’t know if they source their ingredients locally, but I’m going to let it slide since they’re a local, independent cake maker.

Yep, I have a happy belly now!

3 thoughts on “Sunday roast

  1. Thank you, both! It really was yummy and provided three left over meals, too! I’d have happily shared with either of you, but will look forward to sharing meals with you both on my next visit to the homeland! xx

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