We cornered Lewis Keal, head chef at the Driftwood Spars in St Agnes, and got him to spill the beans on how to perfect the traditional Sunday roast
Have a chin wag with the butcher
Ask your butcher which meats are particularly great this week. The quality of meat can fluctuate depending on the weather and time of year; a good butcher should be able to recommend what’s at its best. Also make sure that there’s some fat in the meat as this will pack in the flavour.
Pull an all-nighter
Make your yorkshire pudding mix the night before and let it rest in the fridge overnight. This will ensure that your Yorkshire’s are heading sky high.
To nail the crispy outside, fluffy inside roastie ratio, par boil the potatoes and season well before adding to hot oil (or goose fat if you want to add a little extra lux). Add fresh herbs and garlic to the bubbling oil for an added flavour hit.
Take it low and slow
If you’ve got time, slow roast your meat over carrots, leeks and onions at a lower temperature. Ask your butcher for the bones and add these too for a cracking gravy. Whether you include the bones or not, the veggies and juices will make a great base – add red wine and reduce to burn off the alcohol.
Not just your 5-a-day
A colourful mix of local, seasonal and fresh vegetables can make a great Sunday lunch. Whether it’s roasted squash, honey roast parsnips, swede puree, braised red cabbage, steamed broccoli, cauliflower cheese or carrots infused with tarragon, a healthy selection is a must for any discerning roast.
A cracking Sunday roast warrants something equally delicious to drink alongside it. We asked landlady Louise Treseder for her matching tips …
Roast beef: go for an Australian Barossa Valley shiraz with lot of lovely tannins to complement the meat, or Alfie’s Revenge for the beer drinkers – a bold red ale.
Roast pork: to complement the sweetness of slow roasted pork, I would suggest a new world pinot gris. Our German Forest Blond, a sweet but delicate beer, will be a big winner with apple sauce fans.
Roast chicken: try an unoaked chardonnay or Driftwood’s gluten free beer Unexpected made with sorghum instead of malt with some gentle hopping for a delicate flavour.
Roast lamb: this needs less tannins than your roast beef so go for a soft red wine such as a mature St Emillion, and,for a beer, I would choose Bluehills with some grassy hops to cut through the richness of the meat.