Sunday roast makeovers

Sunday roast makeovers

Add a touch of sparkle to your usual Sunday dinner with these twists on favourite dishes.

Much as most of us have a fond nostalgia for our mum’s Sunday lunch – even if the potatoes were always a bit burnt or the sprouts were usually soggy – there’s nothing like adding a tasty new dish to our weekly ritual. Even the most unadventurous family member needs a bit of a change from time to time, so if just one of the following ideas makes it onto your plates next weekend, it’s worth a try!

Quick chicken fixes
Cutting up a lemon or a clove of garlic and rubbing this into the skin of the chicken before roasting is a quick and easy way to add a bit more flavour to your bird. If your family don’t like anything too ‘exotic’ just rub your usual oil into the skin and then dust with bouillon or mustard powder (a useful alternative to stock cubes because these don’t require water) for a slightly more tangy finish.

Try a new centrepiece
Most people only stray from their usual roast habits when they buy a turkey for Christmas Day, but you can add a touch of class by bringing roast duck to the table any Sunday you like. Duck can be quite useful for smaller families as a change from buying a small chicken and isn’t massively more expensive for an occasional treat.

Super side dishes

• Posh peas. Add prosciutto or good quality cooked bacon, cut into small pieces, to a bowl of peas for a continental twist.


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• Carrot mash. Instead of simply slicing and boiling your carrots, cook them and mash them up with a little rich stock adding a couple of tablespoons of grated parmesan for a luxurious, colourful accompaniment.

• Courgette ragout. Instead of just serving each vegetable separately, make a small amount of courgette ragout and serve a spoonful per person as one of the sides. Cut the courgette (red or yellow pepper would also do) into two-inch batons, slow cook with some olive oil and finely chopped onion until soft, add a couple of squeezes of fresh lemon juice and cook for a couple more minutes, then add a tin of chopped tomatoes and leave to gently stew while the other veg are being boiled or steamed.

• Spicy roast potatoes. Rough up the edges of your potatoes a bit when adding them boiled to the warmed oil in your roasting pan. At this stage, also dust with a little cayenne pepper or turmeric.

• Upgraded sprouts. Cooking brussels sprouts with nuts is an old tradition and can add a wonderful change of texture. While steaming your sprouts (they have a better chance of keeping their shape if steamed rather than boiled) soften and lightly toast the walnuts in butter in a frying pan, then add to the sprouts when you are ready to serve.

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Nice handy tips to upgrade your roast dinners

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