Not a Sunday Roast

Every other Sunday, OH takes his son out for the day, which means that for us, a roast only comes once a fortnight.  Only, this month I am attempting to clear the food decks a little bit, and the freezer is a bit low on joints of meat, or indeed any meat at all. 

 

But what makes a roast ?  Clue: it's not the meat. The joint, just roasted on its own, could - and on subsequent days, does - become pretty much anything:  a curry, a soup, pasta sauce, salad, sandwich filling, pie....   Nah.  Nice though a joint of meat (or a whole bird) is, the Sunday roast is more - a lot more - about the roast spuds.  And veg, and perhaps Yorkshire puddings.... And of course, a jug of gravy. 

 

Well, spuds we have.  And dripping - whilst any fat will do, a fat that is hard at room temperature is what you need if you are after a properly crispy spud - and semolina (or cornmeal, or flour) to dip them in after parboiling.  Veg we have - corn on the cob, home grown last year, whilst not necessarily traditional, needs eating up, and well, it's just nice.  And healthy.  Yorkies can be arranged - there's eggs, there's milk (fresh carton just taken out of the freezer for the week ahead), there's flour....

 

 

But what about the meat ?  Well, a pie is always an option - a bag of that leftover turkey, some white sauce and a whole bunch of onions would have done just fine.  Only my hands and shoulders were not up to pastry-making, plus we are trying to eat slightly on the lighter side, so perhaps not pastry as well as the spuds and the batter....

 

Oh yeah, batter.  And in the freezer, still a few sausages from the big cheap bag bought to make stuffing for Christmas day.  So toad in the hole it was.

 

 

 

With roast potatoes, with corn on the cob..... And with gravy.