The English traditionally select from lamb, pork or beef for their Sunday lunch. Beef is usually accompanied with Yorkshire pudding and fresh homemade horseradish sauce. And what English Roast doesn’t come with roasted potatoes? The English love our local produce, therefore meals are generally accompanied with at least two to three veg. And as always, we end the meal with pudding, such as Jamie Oliver’s King of Puds meringue. Here are two of my favourite English Roast dinners.
Prepare Jamie Oliver’s pudding ahead of time. Store some vanilla beans/stalks in a container with your sugar. It will prove an interesting treat. You can even try it with lavender.
Slow- roast belly of pork for two
- 15g fresh sage, stalks discarded
- 15g fresh rosemary, stalks discarded
- 3 cloves garlic, roughly chopped
- Grated zest and juice of 1 lemon
- 500-600g British pork belly joint
- Sea salt
- 250g cooking apples, such as Bramley
- 100ml water
- 25g caster sugar
- 1/2 lemon
Local Produce: purple sprouting broccoli or any seasonal veg [preferably home grown].
Jamie Oliver’s Pudding [dessert]:
- 4 eggs, preferably free-range or organic
- 550ml milk
- 120g fine breadcrumbs
- 225g sugar [preferably vanilla sugar]
- 4 level tablespoons jam [raspberry is really nice]
- Preheat the oven 220C, gas mark 7.
- Roughly chop the sage and rosemary then, using a pestle and mortar, grind with the garlic and lemon juice and zest and seasoning to make a thick paste.
- Cut the string off the pork and unroll the meat so that it is flat.
- With a sharp knife, make incisions into the flesh before rubbing the paste into the incisions and over the flesh, taking care to avoid the skin. Transfer to a roasting tray and, ideally, sit it on a rack.
- Using a piece of kitchen paper (paper towel), thoroughly dry the skin and season with a little sea salt — this is optional, but helps make crisper crackling.
- Roast for 20 minutes then reduce the oven to 170C, gas mark 3 for a further two hours until the pork is thoroughly cooked and the juices run clear.
- Leave to rest for 5 minutes then cut into chunks, and serve with steamed purple-sprouting broccoli and applesauce.
For the apple sauce: [25 minute cooking time]
- Core and chop the apples and put in a saucepan with the water and sugar. Finely pare 2 or 3 strips of zest from the lemon and add.
- Bring to a simmer and cook slowly for about 25 minutes until the apple is completely soft.
- Remove the lemon zest. You can now either beat the sauce with a wooden spoon to blend it, or pass it through a sieve to obtain a very smooth consistency. My English husband uses a potato masher! Serve.
For Jamie Oliver’s pudding: [serves 4-6]
- Preheat the oven to 150ºC gas mark 2.
- Separate three of the eggs. Put the yolks into a bowl with the remaining whole egg and beat together.
- Add the milk, breadcrumbs and 85g of the sugar.
- Put the jam on the bottom of a pie dish and spread it evenly. Pour the custardy egg and milk mixture over the jam.
- Bake in your preheated oven for one hour or until set.
- Whisk the remaining three egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard.
- Bake in the oven for a further 15–20 minutes until the meringue is set and lightly browned.