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A big part of my childhood was having a Sunday roast each week. Either lamb or beef, it was pretty much guaranteed. According to my mother, the tradition used to be that the men would go down to the pub while the women folk prepared the food. They would have a few beers then be back in time to be seated and fed. I think it was my family’s version of regularly going to church.
As far as I can remember, we rarely, if ever, had chicken. Mirinda, on the other hand, regularly had roast chicken at home when she was growing up. Obviously, in the way of these things, I started including it in my repertoire.
Then, when I started including a lot of Persian style cooking at Chez Gaz, I discovered Sabrina Ghayour‘s version. And, it has become one of our standard roast dinners.
So, when Mirinda suggested we have Eva and Bengt over for dinner, she also thought it would be nice to have them over on a Sunday for a traditional English roast. And we did that today.
Obviously, most of my morning was spent in the kitchen for a 2pm lunch but it was totally worth it. Mirinda said she wanted me to make parmasnips*, honey glazed carrots and roast potatoes, and to finish with plum puffs for dessert.
First thing, I was up and making the plum puffs (only there were no plums at the ICA so they were actually nectarine puffs) before starting the meal in earnest. I find it a lot easier if I plan the meal prep down to a timetable when it includes so many separate bits like a roast.
Anyway, the meal was a big success and everyone was delighted and well-fed. Wine flowed and conversation never faltered. I would chalk it up to being a very successful lunch party.
Bengt wore his new, second-hand jumper especially.
* Parmasnips are sliced, parboiled parsnips rolled in Parmesan cheese then roasted
