The big things about making a roast good are choosing good quality meat and not being a slave to it. If your roast tastes of fatigue and resentment because you've been up since 7am preparing ten different vegetables, then no one is going to enjoy it. We tend to take a few shortcuts.
We'll make a slightly sauce-y braise of vegetables, and not make a gravy. Or we'll skip the roast potatoes in favour of a creamy gratin and keep everything else very plain and simple. Or we'll do several different roast vegetables and steam a single green veg. Each way is delicious, and it mixes things up a bit.
|Roast lamb saddle, roast potatoes, spring vegetable braise|
|Beef roasted in the barbecue, potato gratin and snow peas and runner beans|
|Roast chicken, roast potatoes and pumpkin, mushroom gravy, asparagus and bread sauce|
Cat's Mother's bread sauce (makes lots - it's delicious)
Infuse about 400ml milk with onion / bay / cloves. i.e warm the milk in small saucepan, add halved onion etc and then leave to one side for a couple of hours.
Soon before serving the meal retrieve flavouring bits (strain if you want but I don’t), reheat milk and add a good handful of breadcrumbs (4 slices of a stale shop loaf with crusts trimmed. Give trimmed crusts to Jake & Watson.) Stir until bubbling and then I add grated nutmeg & ~ 15g butter to enrich. Serve.
|Watson - one of the enthusiastic recipients of trimmed crusts|