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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Sunday+Lunch?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Sunday%20Lunch"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"19"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4456756424157315128"},"published":{"$t":"2022-08-31T07:00:00.012+01:00"},"updated":{"$t":"2023-03-05T10:23:36.399+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipe Roundup"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"The British Sunday Lunch"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZjNVOtAfb_n9zI7XJ5LGWttQ6YbyOYjFDzsw6ZFrlZSPruG8yEaNUYuv2cKmx1BWFVmvmg25QKzMR1prpm809oPYUbPLLqIGeEaURymHdYQizj8XIGQRfoZVPjaASnQKugglaF2QqjwrWs9uQbxi9KahaD3Q9rEgnmSX2MdoDEfp0TVuF3P10eG4x\/s2000\/Sunday%20Lunch%20collage.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Sunday Lunch\" border=\"0\" data-original-height=\"2000\" data-original-width=\"2000\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZjNVOtAfb_n9zI7XJ5LGWttQ6YbyOYjFDzsw6ZFrlZSPruG8yEaNUYuv2cKmx1BWFVmvmg25QKzMR1prpm809oPYUbPLLqIGeEaURymHdYQizj8XIGQRfoZVPjaASnQKugglaF2QqjwrWs9uQbxi9KahaD3Q9rEgnmSX2MdoDEfp0TVuF3P10eG4x\/w640-h640\/Sunday%20Lunch%20collage.jpg\" title=\"Sunday Lunch\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Ch1 style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"text-align: left;\"\u003E\u003Cb\u003E\u0026nbsp;THE ULTIMATE SUNDAY LUNCH\u003C\/b\u003E\u003C\/span\u003E\u003C\/h1\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EOne of the most iconic British traditions is that of \"Sunday Lunch\", also known as the \"Sunday Roast\" or \"Sunday Dinner.\"\u0026nbsp; Its a pretty good reason to look forward to Sundays, and can be great if you have a large family or group of people coming around that you want to sit down and share a meal with.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ETypically it will be eaten around 3 in the afternoon, although these days you will find more and more people sitting down to it around supper time, due to their big Sunday breakfast. Its also quite popular these days for people to go \"out\" to a carvery or a pub for Sunday lunch and give mom a day off.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAt one time it typically would have consisted mainly of Roast Beef and all the trimmings, but other meats are now becoming more popular, probably due to the rising cost of Beef.\u0026nbsp; \u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EHistorically Roman Catholics and Anglicans abstained from eating meat on certain days of the week. This made having the Sunday roast a bit of a celebration because on Sundays all meat and dairy products could be eaten.\u0026nbsp; It is widely believed that the first Sunday roasts were instigated during King Henry VII's rule in 1485.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIn fact Royal Body Guards became known as Beefeaters due to their love of eating Beef and you will still see Beefeaters guarding the Tower of London.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EA Sunday roast usually consists of roasted meat of some sort, the most traditional being Beef. It is not uncommon to also see people enjoying roast lamb, pork or chicken. All will be served with roasted potatoes, a variety of fresh vegetables, gravy and Yorkshire puddings, or batter puddings as they are also known.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EInterestingly, Yorkshire puddings historically began as a starter dish, served with lots of gravy.\u0026nbsp; I suppose the thought was that once people had filled up on the puddings, they wouldn't have as much room to stuff themselves with the meat, therefore helping it to stretch that much further. These days you will see them served along side of the meal.\u0026nbsp; To the British a roast dinner is not a roast dinner without a crisp and light Yorkshire pudding to enjoy!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhMYIsOuPojA7sz4zZQgPL9hmstBqSDxukTjejGiAH_sEaQYYMGDDAJ2DxowDhNq7LMvkAo01hghf1j4Cp9RzF0QgtbBlpwTpNP52uex-X1u4DVUTfRYwzuqGGtpyuRxKNguMDzXKPJ-UVaGydIvaURbAMPR-F-sWrjpWi5uX930wlhkxc5DlGhdphG\/s300\/butcher.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Butcher Shop\" border=\"0\" data-original-height=\"300\" data-original-width=\"286\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhMYIsOuPojA7sz4zZQgPL9hmstBqSDxukTjejGiAH_sEaQYYMGDDAJ2DxowDhNq7LMvkAo01hghf1j4Cp9RzF0QgtbBlpwTpNP52uex-X1u4DVUTfRYwzuqGGtpyuRxKNguMDzXKPJ-UVaGydIvaURbAMPR-F-sWrjpWi5uX930wlhkxc5DlGhdphG\/w381-h400\/butcher.jpg\" title=\"Butcher Shop\" width=\"381\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIngredients for Sunday lunch can be picked up locally at any large supermarket, or (best scenario) your local Butchers and farm market.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ESaturday mornings will find the local Butcher in most British communities filled with customers and often a line-up of people wanting to pick up their Sunday roast spilling out onto the pavement.\u0026nbsp; There is something quite familial about picking up your meat at your local Butcher, which hearkens back to the days when people knew their neighbors and had a strong sense of community.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EWhatever is served, the most important thing is that Sunday lunch remains a wonderful time to gather together around a table, relax, and catch up on the going's on of everyone's week just gone.\u0026nbsp; Its a beautiful tradition that I hope never dies.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EToday I am sharing my Sunday Lunch favorites, for both main and side dishes!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: x-large;\"\u003E\u003Cb\u003ETHE MAINS\u003C\/b\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: x-large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-size: x-large;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-size: x-large;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRKNSAOGqqgCZwcUbDNAzdCKlWU21BnSskW4P4LXJdiWSdcV_S8scLc1E7EaQebTIWDJUyuIY3npQiy5ltUMBeKIuJkXyUZbRBd7LoNMeRTJo0ZCgCfKiqOJykzEBo9Wfl-EQJOGaBsHSHGfNym3-bDXmGZroXTveuhZz8q7Yp89TFZHZsPGVOEv5Q\/s1024\/PERFECTLY%20COOKED%20BEEF.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Perfect Cooked Roast Beef\" border=\"0\" data-original-height=\"993\" data-original-width=\"1024\" height=\"620\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRKNSAOGqqgCZwcUbDNAzdCKlWU21BnSskW4P4LXJdiWSdcV_S8scLc1E7EaQebTIWDJUyuIY3npQiy5ltUMBeKIuJkXyUZbRBd7LoNMeRTJo0ZCgCfKiqOJykzEBo9Wfl-EQJOGaBsHSHGfNym3-bDXmGZroXTveuhZz8q7Yp89TFZHZsPGVOEv5Q\/w640-h620\/PERFECTLY%20COOKED%20BEEF.jpg\" title=\"Perfect Cooked Roast Beef\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: x-large;\"\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2009\/11\/perfectly-cooked-roast-beef.html\" rel=\"nofollow\" target=\"_blank\"\u003EP\u003Cb\u003E\u003Cspan style=\"font-family: inherit;\"\u003EERFECTLY COOKED ROAST BEEF\u003C\/span\u003E\u003C\/b\u003E\u003C\/a\u003E -\u0026nbsp;\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis is more of a technique than it is a recipe. There is a lot more to cooking a roast than just banging into an oven. Whilst it is also very simple to cook, there is a proper way to do it and helps and tips that can produce the perfect roast every time. (if you follow them!) You can use this technique for any roasting cut of beef. I used to cook the Prime Ribs for the people at the Manor in this way every time.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjxJTZT3ekkRmEBnNdPc1WRa_z0PsuvigeYEs_9mEwHUhbhMbNQ7as0JbDqamxWfHPdbIVWUY1Ui6eM0zmq70ScwEt7OlNvWjRrdUGIPoWwo1vS4G-RAJ1b2YrnILwxSPlutq7tmx_VCVE4aJ2VliORibQOdCZQLCqFGPYXR85jRgFYg8l4El6rgX6\/s1080\/roast%20pork.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Roast Pork with Crispy Crackling\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1009\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjxJTZT3ekkRmEBnNdPc1WRa_z0PsuvigeYEs_9mEwHUhbhMbNQ7as0JbDqamxWfHPdbIVWUY1Ui6eM0zmq70ScwEt7OlNvWjRrdUGIPoWwo1vS4G-RAJ1b2YrnILwxSPlutq7tmx_VCVE4aJ2VliORibQOdCZQLCqFGPYXR85jRgFYg8l4El6rgX6\/w598-h640\/roast%20pork.jpg\" title=\"Roast Pork with Crispy Crackling\" width=\"598\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2009\/09\/roast-pork-with-crispy-cracklin.html\" rel=\"nofollow\" target=\"_blank\"\u003EROAST PORK WITH CRISPY CRACKLING\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp;\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; font-size: 22px; letter-spacing: 0.3px; text-align: justify;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003ECrispy brown on the outside, the tender meat studded with slivers of garlic, and dusted with plenty of salt and pepper, this is a real favorite Sunday Lunch around here. Served with Crispy Roast Potatoes and all the traditional veg, not to mention a tasty gravy. \u003Ci\u003E\u003Cb\u003EIf you can remember, take it out of it's wrapping the night before and store open to the air in the fridge. This helps to make a nice dry and crisp crackling!\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaJ7s6SESkJdCn9bbBlmgy7N77GcrXbmzZbaiEvgDDhdHXu4fre13E_idH7g-WEAw17aJ2e-vBOBn3EmMe2JXOgVHo1v7v6611_DR4A6eft2gtpwM_ppRT_zsJiKXKTZZnFYCzF-OS_88WRPPHttx6sIbIN5fto-zOs9TXgFyCuzpILZkqdDhiqhHE\/s3264\/Roast%20Chicken.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Perfect Roast Chicken\" border=\"0\" data-original-height=\"2349\" data-original-width=\"3264\" height=\"460\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaJ7s6SESkJdCn9bbBlmgy7N77GcrXbmzZbaiEvgDDhdHXu4fre13E_idH7g-WEAw17aJ2e-vBOBn3EmMe2JXOgVHo1v7v6611_DR4A6eft2gtpwM_ppRT_zsJiKXKTZZnFYCzF-OS_88WRPPHttx6sIbIN5fto-zOs9TXgFyCuzpILZkqdDhiqhHE\/w640-h460\/Roast%20Chicken.jpg\" title=\"Perfect Roast Chicken\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2009\/06\/perfect-roast-chicken-and-another.html\" rel=\"nofollow\" target=\"_blank\"\u003EPERFECT ROAST CHICKEN\u003C\/a\u003E\u003C\/b\u003E\u003Cb style=\"font-style: italic;\"\u003E\u0026nbsp;- \u003C\/b\u003EA perfectly cooked roast chicken, with moist and succulent meat and a crispy skin.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis is my favorite way to roast a chicken. It turns out moist and delicious each and every time. There are plenty of tasty drippings to make a lush gravy with as well.\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWhfRs97EFIzTe9XXuSOuhxPbSlqn1iPeBAgqZVDyl-mUoHctif8J0QhMTcbnWt7s1clLr6E9Yvo0Ob_JCcQMBro1qFXrK8zwbVzWh8OPGLA5cweDnbZkm4VMe4xDwuxeTRHhUtjJg1NbZaD979BVfrJL1dctXsmNFboqlaTJGx0IrEOkLwZsQtAoj\/s639\/slow%20roasted%20lamb%20shoulder.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Slow Roasted Lamb Shoulder\" border=\"0\" data-original-height=\"592\" data-original-width=\"639\" height=\"592\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWhfRs97EFIzTe9XXuSOuhxPbSlqn1iPeBAgqZVDyl-mUoHctif8J0QhMTcbnWt7s1clLr6E9Yvo0Ob_JCcQMBro1qFXrK8zwbVzWh8OPGLA5cweDnbZkm4VMe4xDwuxeTRHhUtjJg1NbZaD979BVfrJL1dctXsmNFboqlaTJGx0IrEOkLwZsQtAoj\/w640-h592\/slow%20roasted%20lamb%20shoulder.jpg\" title=\"Slow Roasted Lamb Shoulder\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2011\/04\/slow-roasted-lamb-shoulder.html\" rel=\"nofollow\" target=\"_blank\"\u003ESLOW ROASTED LAMB SHOULDER\u003C\/a\u003E\u003C\/b\u003E - This succulent\u0026nbsp; piece of meat melts in the mouth it is so tender. This is my favorite cut of lamb.\u0026nbsp; Tender deliciousness that falls apart at the touch of a fork. Delicious and simple to make.\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzoWMJ5MVjGpN2BHrLYTUXnS1FMRXVoc_1zF5mpIT-JEZGwI2HabJhCUIR3LvyRKar2yLHiPzqdbnPNcCNGNMvzsL4POUpbI-dxfOQ3E1zauZzwr1a52H268QbG62fc1TsQlTU-2H1rYhQgDqVX8uYCbzQWdmXNzRPZSQkO4He72cu6-DDZm3hGDJW\/s1093\/unnamed.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Leg of Lamb\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1093\" height=\"632\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzoWMJ5MVjGpN2BHrLYTUXnS1FMRXVoc_1zF5mpIT-JEZGwI2HabJhCUIR3LvyRKar2yLHiPzqdbnPNcCNGNMvzsL4POUpbI-dxfOQ3E1zauZzwr1a52H268QbG62fc1TsQlTU-2H1rYhQgDqVX8uYCbzQWdmXNzRPZSQkO4He72cu6-DDZm3hGDJW\/w640-h632\/unnamed.jpg\" title=\"Leg of Lamb\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2015\/12\/a-perfectly-roasted-boneless-leg-of-lamb.html\" rel=\"nofollow\" target=\"_blank\"\u003EPERFECT ROASTED BONELESS LEG OF LAMB\u003C\/a\u003E\u003C\/b\u003E -\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThese instructions depend on how large your piece of meat is and servings will vary accordingly.\u0026nbsp; You will want approximately 1\/2 pound of lamb per person.\u003C\/span\u003E\u003Cspan style=\"font-family: Cormorant Garamond, serif; font-size: 22px;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003EMellow and deliciously tender.\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhTUwbE6mMOoG22nSUmn56tyrmhSewZdFve7bRenCkZExeNOCPTFG6mjC7EgWzHXF4b_0tD9lveYWTLgoampIQ-RMw7c0kPFYqhDVc7E92xxnHbq-x_Yjv_aHq9x02OUSaFmE4h7jYbkBGeWoeoqUQg34xJiuhCLs0KJbq7I-MmuPO2ktkH57YA2TcQ\/s1194\/apricot%20glazed%20gammon.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apricot Glazed Gammon\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1194\" height=\"578\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhTUwbE6mMOoG22nSUmn56tyrmhSewZdFve7bRenCkZExeNOCPTFG6mjC7EgWzHXF4b_0tD9lveYWTLgoampIQ-RMw7c0kPFYqhDVc7E92xxnHbq-x_Yjv_aHq9x02OUSaFmE4h7jYbkBGeWoeoqUQg34xJiuhCLs0KJbq7I-MmuPO2ktkH57YA2TcQ\/w640-h578\/apricot%20glazed%20gammon.jpg\" title=\"Apricot Glazed Gammon\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2016\/03\/apricot-glazed-gammonham-and-sides-for.html\" rel=\"nofollow\" target=\"_blank\"\u003EAPRICOT GLAZED GAMMON\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp;\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003EPerfectly glazed . . .\u0026nbsp; nice and sticky . . .\u0026nbsp; tender, perfectly cooked meat.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003ETender ham with a lovely fruity glaze.\u0026nbsp; Gammon is uncooked ham.\u0026nbsp; Once it is cooked it becomes ham. Or so I am told.\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-size: x-large;\"\u003E\u003Cb\u003ETHE SIDES\u0026nbsp;\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-size: x-large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3TlkUsFxQ8mL37d9dBLXIxXHyvMi3n4Q-tZlAnYiANX72B09oScbhZE6HOAbA02li3HYA2xEkInTAUxZgR-OkX1iLbuGu291bxpFpCAz6iMcLIMgL29yGFaGuZaDCvmgBZkTwPglrj-0P9NTYfhx5s4rtPlPvZpJTlGEtbtIjJEqCun_VYHZR4WPS\/s1384\/yorkshire%20puddings.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Yorkshire Pudding\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1384\" height=\"500\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3TlkUsFxQ8mL37d9dBLXIxXHyvMi3n4Q-tZlAnYiANX72B09oScbhZE6HOAbA02li3HYA2xEkInTAUxZgR-OkX1iLbuGu291bxpFpCAz6iMcLIMgL29yGFaGuZaDCvmgBZkTwPglrj-0P9NTYfhx5s4rtPlPvZpJTlGEtbtIjJEqCun_VYHZR4WPS\/w640-h500\/yorkshire%20puddings.jpg\" title=\"Yorkshire Pudding\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2016\/04\/genius-yorkshire-pudding.html\" rel=\"nofollow\" target=\"_blank\"\u003EYORKSHIRE PUDDING\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E - Lets begin with everyone's favorite. Yorkshire Pudding. Crisp and light as air, these are the perfect puddings. Its my late FIL's recipe. He was an army cook so you know they are beautifully delicious!\u0026nbsp; I've been making these for over 40 years now!\u0026nbsp; There is an art to getting nice puffed and tall ones, but I share all my secrets.\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhMbVcJLQYWcFvKTOjyGXNMEqluneaTNFThZWhbjA6PZv5U-y0BPWm6tmwYopkAYhqpSvKuay2k5bfP142_eTedhiOVpVTivLlpAJz1bVw5AZl99iMl_YsreyFJfz44y50r_NXQA7utNNh1w8heyrDPeEBIxySogTeF73sA6shD740XUZ_suQoJjW-\/s4928\/Classic%20Roast%20Potatoes.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Classic Roast Potatoes\" border=\"0\" data-original-height=\"3264\" data-original-width=\"4928\" height=\"424\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhMbVcJLQYWcFvKTOjyGXNMEqluneaTNFThZWhbjA6PZv5U-y0BPWm6tmwYopkAYhqpSvKuay2k5bfP142_eTedhiOVpVTivLlpAJz1bVw5AZl99iMl_YsreyFJfz44y50r_NXQA7utNNh1w8heyrDPeEBIxySogTeF73sA6shD740XUZ_suQoJjW-\/w640-h424\/Classic%20Roast%20Potatoes.jpg\" title=\"Classic Roast Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2009\/09\/classic-roast-potatoes.html\" rel=\"nofollow\" target=\"_blank\"\u003ECLASSIC ROAST POTATOES\u003C\/a\u003E\u003C\/b\u003E - Next to the Yorkshire Pudding this is one of the favorite sides in a roast dinner. Also referred to as \"Roasties\" these potatoes are crisp and golden brown on the outsides and fluffy inside.\u0026nbsp; Parboiled, roughed up, and roasted to the perfect crisp finish in hot goosefat, dripping or hot oil.\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9CNqbiLruu1lR2btna0JCx11dg6CEen2XLAA6nVHdxmBTTViRSTZCFlWClWX79ImZdQitr6Xfx3EtvGBhZRErhc75EWiAa4ssXX4o1Xo8ljPHnSJwDzkEs57LDV46t8obh3eLMTFZ6DzyIEuR8XfvLaurMMtrbAv8SHd_pJjGKTOTgbc3MU4O6sH5\/s640\/cover%20mash.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Mashed Potatoes\" border=\"0\" data-original-height=\"506\" data-original-width=\"640\" height=\"506\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9CNqbiLruu1lR2btna0JCx11dg6CEen2XLAA6nVHdxmBTTViRSTZCFlWClWX79ImZdQitr6Xfx3EtvGBhZRErhc75EWiAa4ssXX4o1Xo8ljPHnSJwDzkEs57LDV46t8obh3eLMTFZ6DzyIEuR8XfvLaurMMtrbAv8SHd_pJjGKTOTgbc3MU4O6sH5\/w640-h506\/cover%20mash.JPG\" title=\"Creamy Mashed Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/11\/perfect-creamy-mashed-potatoes.html\" rel=\"nofollow\" target=\"_blank\"\u003ECREAMY MASHED POTATOES\u003C\/a\u003E\u003C\/b\u003E - Light and fluffy with just the right amount of butter, milk and seasoning. I like to enjoy mine with a pat of butter in the middle, but a pool of gravy is just as nice!\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtaxQVYX1-Jum6QtW0hkDEZy74WBl04ojSoMsFKIHN2W3PJ3ucqgRQ2NS0ZyQeDrnp4N3ioTH7MdV3moQL4lJHHepHURJ8h478sYVECcPS69XW9sPP7mh_XnVp4JyaxCrzqciMEEjM4HSXMnJm6SnKd5_QOQ0cREWwjk-La62G-YBMr7gvf7enrV-L\/s600\/honey%20mustard%20roasted%20parsnips%20and%20carrots.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Mustard Roasted Parsnips \u0026amp; Carrots\" border=\"0\" data-original-height=\"521\" data-original-width=\"600\" height=\"556\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtaxQVYX1-Jum6QtW0hkDEZy74WBl04ojSoMsFKIHN2W3PJ3ucqgRQ2NS0ZyQeDrnp4N3ioTH7MdV3moQL4lJHHepHURJ8h478sYVECcPS69XW9sPP7mh_XnVp4JyaxCrzqciMEEjM4HSXMnJm6SnKd5_QOQ0cREWwjk-La62G-YBMr7gvf7enrV-L\/w640-h556\/honey%20mustard%20roasted%20parsnips%20and%20carrots.jpg\" title=\"Honey Mustard Roasted Parsnips \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/09\/honey-mustard-roasted-parsnips-carrots.html\" rel=\"nofollow\" target=\"_blank\"\u003EHONEY MUSTARD ROASTED PARSNIPS \u0026amp; CARROTS\u003C\/a\u003E\u003C\/b\u003E - Coated in a mix of melted butter, Dijon mustard and sweet honey. These are roasted to perfection, coming out sweetly glazed, beautifully caramelized in places and perfectly crispy tender.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjD1tLfPqG4h_AHo5hJK2_VvJkiqvULL45QkIZsYjuCEu2opiI6y-1rdEqjtVdcLXOBybhl-NtxOdnkdapAVY_uqgqUymiRvMO7lThagI8vUB5_OnCXozI-CBPqW6uc7rhFQzzPfsnJFvb1CJ694FN6GZdI4fRSlga4bB-6IJ32FUAsZxXdL0IeAdTq\/s1087\/perfectly%20cooked%20cabbage.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"cooked cabbage\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1087\" height=\"636\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjD1tLfPqG4h_AHo5hJK2_VvJkiqvULL45QkIZsYjuCEu2opiI6y-1rdEqjtVdcLXOBybhl-NtxOdnkdapAVY_uqgqUymiRvMO7lThagI8vUB5_OnCXozI-CBPqW6uc7rhFQzzPfsnJFvb1CJ694FN6GZdI4fRSlga4bB-6IJ32FUAsZxXdL0IeAdTq\/w640-h636\/perfectly%20cooked%20cabbage.jpg\" title=\"cooked cabbage\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2015\/06\/perfectly-cooked-cabbage.html\" rel=\"nofollow\" target=\"_blank\"\u003EPERFECTLY COOKED CABBAGE\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp;\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; font-size: 22px; letter-spacing: 0.3px;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003ECabbage really only needs about 3 to 5 minutes of cooking time, just so long as you prepare it properly in the first place.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003EFinely shredded, lightly salted and cooked quickly in boiling water, it comes out perfect every time.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; font-size: 22px; letter-spacing: 0.3px;\"\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzCNdePRIh88i3bSc2TjOz1k7cht3U7o1XvMsCO1fsFb04hBpSS9eF4xgNqEhBFmMHHo95e2r6c5LXocTH829V6i2C0NCKz-gSQ9s94xnc2nBm1nQ3Sm27K6iF6tuSmJUVeXPRa_fgq0SE6czJODBXZr8RijimQaCGwju05ZRmK8s9R2fjM9KYhqjB\/s640\/best%20cover%20sprouts.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Parmesan Brussels Sprouts \u0026amp; Bacon\" border=\"0\" data-original-height=\"457\" data-original-width=\"640\" height=\"458\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzCNdePRIh88i3bSc2TjOz1k7cht3U7o1XvMsCO1fsFb04hBpSS9eF4xgNqEhBFmMHHo95e2r6c5LXocTH829V6i2C0NCKz-gSQ9s94xnc2nBm1nQ3Sm27K6iF6tuSmJUVeXPRa_fgq0SE6czJODBXZr8RijimQaCGwju05ZRmK8s9R2fjM9KYhqjB\/w640-h458\/best%20cover%20sprouts.JPG\" title=\"Creamy Parmesan Brussels Sprouts \u0026amp; Bacon\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/12\/creamy-parmesan-brussels-sprouts-bacon.html\" rel=\"nofollow\" target=\"_blank\"\u003ECREAMY PARMESAN BRUSSELS SPROUTS \u0026amp; BACON\u003C\/a\u003E\u003C\/b\u003E - Sure you could just boil your sprouts, but why settle for that when you can be enjoying crispy tender brussels sprouts in a creamy garlic sauce. This lovely side dish, topped with bubbling cheese and smoky bacon will be right at home with any roasted meat!\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEii0ebmxP8t6V3Ua0GqbSKiTMF-mxAhfiKZ5xI9fmA1S9R2ZwsQLFDG5zekJ3vT4k6AdLpcwwYYmqARm0gq--tUOlqqefdM7DXB-s4D7TMR2mcraH5kUtFxjuRZMzZY1OWBTIegVadddgssI51V5uht_O-uxqvWigyTNI9_kW_KznGNMVMS9V1e1cba\/s1080\/sauteed%20turnips.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Turnip Swede Rutabaga\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1044\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEii0ebmxP8t6V3Ua0GqbSKiTMF-mxAhfiKZ5xI9fmA1S9R2ZwsQLFDG5zekJ3vT4k6AdLpcwwYYmqARm0gq--tUOlqqefdM7DXB-s4D7TMR2mcraH5kUtFxjuRZMzZY1OWBTIegVadddgssI51V5uht_O-uxqvWigyTNI9_kW_KznGNMVMS9V1e1cba\/w618-h640\/sauteed%20turnips.jpg\" title=\"Turnip Swede Rutabaga\" width=\"618\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2015\/05\/sauteed-yellow-turnips-swede-or-rutabaga.html\" rel=\"nofollow\" target=\"_blank\"\u003ESAUTEED SWEDE (TURNIP\/RUTABAGA)\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThese are quite simply delicious.\u0026nbsp;\u0026nbsp; There is no other word to describe them.\u0026nbsp; Buttery.\u0026nbsp;\u0026nbsp; Slightly sweet.\u0026nbsp;\u0026nbsp; Oh so tasty. I could sit down to a plate of these and nothing else, but they do make the most fantastic side dish with a roast dinner . . .\u0026nbsp; pork, beef or turkey or chicken.\u0026nbsp; Take your pick.\u0026nbsp;\u0026nbsp; These simple old fashioned dishes are my favorite kinds of dishes.\u0026nbsp; They just never get old.\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgagDVQ0yGTN76so3QizJ0euIR7vB3VbC7IYG3ZIzBgBJIdt7om-jml_pD3Gx_KPSJgpvvrCXohf4jS1K1GwEhgmYceKRH9-6VzRUhDBrNLTDyQObaAjUui3X0QnxAJ4LQ11gQHQes8F_kkLqW4RK-arAbBkU52ZGbfEXvhEfTC-VdSC5sOLurFHfrl\/s400\/turnip%20and%20carrot.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Honey Dill Glazed Turnips \u0026amp; Carrots\" border=\"0\" data-original-height=\"353\" data-original-width=\"400\" height=\"564\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgagDVQ0yGTN76so3QizJ0euIR7vB3VbC7IYG3ZIzBgBJIdt7om-jml_pD3Gx_KPSJgpvvrCXohf4jS1K1GwEhgmYceKRH9-6VzRUhDBrNLTDyQObaAjUui3X0QnxAJ4LQ11gQHQes8F_kkLqW4RK-arAbBkU52ZGbfEXvhEfTC-VdSC5sOLurFHfrl\/w640-h564\/turnip%20and%20carrot.JPG\" title=\"Honey Dill Glazed Turnips \u0026amp; Carrots\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/12\/honey-dill-glazed-turnips-carrots.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/12\/honey-dill-glazed-turnips-carrots.html\" rel=\"nofollow\" target=\"_blank\"\u003EHONEY \u0026amp; DILL GLAZED CARROTS \u0026amp; TURNIPS\u003C\/a\u003E\u003C\/b\u003E - These a\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: left;\"\u003Ere a little bit more special than just plain boiled vegetables.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: left;\"\u003EBeing lightly glazed with some butter and honey, then flavoured with dill . . .\u0026nbsp; these arrive at the table glistening like jewels.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAn8ITAeKUY_spqXEeqX8j6CuVuhjp_mGYRQeyL2VtHUXTws98DbM4i-rlYzN5xB5NXpZEfk-8rJObXgTYd3XKynsElK7GlNs_v1g7LPHjBp87RIxy2-oTrLccS-V4MTuzDvOZ5syKg2WfotB_DmfoNhi_EtsW0PY-Mks0CNN4mJx-Qjrkmknv75ye\/s639\/melting%20Onions.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Melting Onions\" border=\"0\" data-original-height=\"610\" data-original-width=\"639\" height=\"610\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAn8ITAeKUY_spqXEeqX8j6CuVuhjp_mGYRQeyL2VtHUXTws98DbM4i-rlYzN5xB5NXpZEfk-8rJObXgTYd3XKynsElK7GlNs_v1g7LPHjBp87RIxy2-oTrLccS-V4MTuzDvOZ5syKg2WfotB_DmfoNhi_EtsW0PY-Mks0CNN4mJx-Qjrkmknv75ye\/w640-h610\/melting%20Onions.JPG\" title=\"Melting Onions\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/10\/melting-onions.html\" rel=\"nofollow\" target=\"_blank\"\u003EMELTING ONIONS\u003C\/a\u003E\u003C\/b\u003E -These will be the star of the show! These delicious onions melt in your mouth.\u0026nbsp; Four simple ingredients. One fabulous dish.\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3Y5Br__lfptiB8AiLGbTOgmIGAGo4-R6lK8LlmRz_MxOveuK0xE1L9efRgVMO7-4d5bOfSzJLo7b_k1nlBJCe1RcxhK46S3xp3bp11qqZAEm7hcIBd7-IXhqLBXkCc_faygULc_Np-b8BtVj_eeJJOdpoOcULBeSpO11l7sgmGhyuviIW4sriEu2G\/s1080\/roasted%20onions%20with%20a%20Parmesan%20Cream.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Roasted Onions with a Parmesan Cream\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1074\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3Y5Br__lfptiB8AiLGbTOgmIGAGo4-R6lK8LlmRz_MxOveuK0xE1L9efRgVMO7-4d5bOfSzJLo7b_k1nlBJCe1RcxhK46S3xp3bp11qqZAEm7hcIBd7-IXhqLBXkCc_faygULc_Np-b8BtVj_eeJJOdpoOcULBeSpO11l7sgmGhyuviIW4sriEu2G\/w636-h640\/roasted%20onions%20with%20a%20Parmesan%20Cream.jpg\" title=\"Roasted Onions with a Parmesan Cream\" width=\"636\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: left;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2015\/05\/roasted-onions-with-parmesan-cream.html\" rel=\"nofollow\" target=\"_blank\"\u003EROASTED ONIONS WITH A PARMESAN CREAM \u003C\/a\u003E\u003C\/b\u003E-\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThese are delicious and so simple to make.\u0026nbsp;\u0026nbsp; You can have them as a side dish, or a vegetarian main with a grain and a few other vegetables.\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-3bvu0oF6xdc\/Yw4TK8O8MFI\/AAAAAAADsUY\/VNTmAQxMHVcT8vrAZYUI_sybhhXq5sVaQCNcBGAsYHQ\/s640\/Cover%2Bstuffing.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Sage \u0026amp; Onion Stuffing\" border=\"0\" data-original-height=\"498\" data-original-width=\"640\" height=\"498\" src=\"https:\/\/1.bp.blogspot.com\/-3bvu0oF6xdc\/Yw4TK8O8MFI\/AAAAAAADsUY\/VNTmAQxMHVcT8vrAZYUI_sybhhXq5sVaQCNcBGAsYHQ\/w640-h498\/Cover%2Bstuffing.JPG\" title=\"Sage \u0026amp; Onion Stuffing\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/11\/mary-berrys-sage-onion-stuffing.html\" rel=\"nofollow\" target=\"_blank\"\u003ESAGE \u0026amp; ONION STUFFING\u003C\/a\u003E\u003C\/b\u003E - This is my favorite of all the stuffings. It is Mary Berry's recipe. You can bake it in a flat dish, ready for scooping,\u0026nbsp; or roll it into balls and bake it that way.\u0026nbsp; Why settle for a mix when the real thing is so easy to make and a hundred times more delicious!\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0M9lNq8acJSKQyYrP09_bewB5MVX5X7NkbcwVi_wXHcMfsvFcoU5qsssa42g_JrmLQMvwPbYT5GoM7WHVYmxh6BS1HnVyKSjwsEQqQ0v1UIe5fGeeTFQ237TKI6TCeQW-ZbEhNrLsa55NdS8xWqvHmK3arRnkjjAdwmDygGXWrvFMROPaCwPRl_0H\/s640\/cover%20gravy.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"PERFECT GRAVY\" border=\"0\" data-original-height=\"552\" data-original-width=\"640\" height=\"552\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0M9lNq8acJSKQyYrP09_bewB5MVX5X7NkbcwVi_wXHcMfsvFcoU5qsssa42g_JrmLQMvwPbYT5GoM7WHVYmxh6BS1HnVyKSjwsEQqQ0v1UIe5fGeeTFQ237TKI6TCeQW-ZbEhNrLsa55NdS8xWqvHmK3arRnkjjAdwmDygGXWrvFMROPaCwPRl_0H\/w640-h552\/cover%20gravy.JPG\" title=\"PERFECT GRAVY\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/11\/perfect-gravy-from-scratch.html\" rel=\"nofollow\" target=\"_blank\"\u003EPERFECT GRAVY FROM SCRATCH\u003C\/a\u003E\u003C\/b\u003E - Why use Bisto when you can make a perfectly delicious gravy from the drippings. No drippings? You don't need them. You can make this gravy easily just using simple ingredients that you probably already have in the house.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgMU7TvhnXfHhTe7fNQE7RF5Ma7BAMvzECwcyEnAxddmWjwDXybifgBGzXBzxKkFuH_ua5hSU1M1dkW2HdcackCHP0HcVJrKsK0aAuzcJqblAxtCCaXvyjUiRegEJKNhy8FTHC676VTA5JhTbCn0M9HTcjldZMrPO-m-MFMZ08juRovDeIjHRMi1EYd\/s6000\/condiments.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Condiments\" border=\"0\" data-original-height=\"4000\" data-original-width=\"6000\" height=\"426\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgMU7TvhnXfHhTe7fNQE7RF5Ma7BAMvzECwcyEnAxddmWjwDXybifgBGzXBzxKkFuH_ua5hSU1M1dkW2HdcackCHP0HcVJrKsK0aAuzcJqblAxtCCaXvyjUiRegEJKNhy8FTHC676VTA5JhTbCn0M9HTcjldZMrPO-m-MFMZ08juRovDeIjHRMi1EYd\/w640-h426\/condiments.jpg\" title=\"Condiments\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003EPeople also really enjoy a condiment with their roast dinners.\u0026nbsp; This could be horseradish sauce, apple sauce, English mustard, bread sauce, cranberry sauce, mint sauce, etc.\u0026nbsp; What you choose will largely depend on what meat you have chosen to roast.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003EIt is typical to enjoy horseradish sauce with beef, apple sauce with pork, mustard with gammon, bread sauce or cranberry sauce with poultry and mint sauce with lamb. This is not a die hard rule and you can just have whatever sauce you want to enjoy with whatever meat or no sauce at all!\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiV5545OISlZg7689MYzT1Q6HvoElZR1qmP1g6T_97Gj41g8-OfMVJ1XGdSi47wsIKoMJoPU9l3WTfMUUFERf7_uFm3tWGod6v8_WzSNuo60OXYKKMuz8fbGtja21cmfsHea3kUg0eXHGeUEcC8EWiYEIfPMC_U_3xYbwlScPIxxjRWBsGBnfZwd3Md\/s457\/62383283_537226290142962_7887210137725698048_n.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"fruit tart\" border=\"0\" data-original-height=\"457\" data-original-width=\"320\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiV5545OISlZg7689MYzT1Q6HvoElZR1qmP1g6T_97Gj41g8-OfMVJ1XGdSi47wsIKoMJoPU9l3WTfMUUFERf7_uFm3tWGod6v8_WzSNuo60OXYKKMuz8fbGtja21cmfsHea3kUg0eXHGeUEcC8EWiYEIfPMC_U_3xYbwlScPIxxjRWBsGBnfZwd3Md\/w448-h640\/62383283_537226290142962_7887210137725698048_n.jpg\" title=\"fruit tart\" width=\"448\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003EI could not personally eat a pudding (the British term for dessert) after a Sunday Lunch, well not right away anyways. Maybe a bit later in the day. Many do however.\u0026nbsp; I will do a pudding post at another time.\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003EIn the meantime please enjoy my take on Sunday Lunch. I hope that it will inspire you to cook up a roast dinner for your family!\u0026nbsp; They will be over the moon if you do!\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003ENot all of the dishes need to be recipes. Quite often I will only cook a roast and then have boiled new potatoes, peas, carrots, and mashed swede with it along with some gravy.\u0026nbsp; Those are delicious dinners too. The important thing is to enjoy it.\u0026nbsp; Together. As a family!\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003EAs Julia would say Bon Appetit!\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThank you so much for visiting! Do come again!\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cb style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" style=\"background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px); background-position: 0px 0.7em; background-repeat: no-repeat; border: 0px; color: black; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;\" target=\"_blank\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cb style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" style=\"background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px); background-position: 0px 0.7em; background-repeat: no-repeat; border: 0px; color: black; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;\" target=\"_blank\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;Follow me on Bloglovin\u003C\/span\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"mv-ad-box\" data-slotid=\"content_12_btf\" style=\"align-items: center; background-color: #fafafa; border: 0px; display: flex; flex-direction: column; height: 400px; justify-content: center; letter-spacing: 0.3px; margin: 0px 0px 10px; overflow: visible; padding: 0px; position: relative; text-align: justify; vertical-align: baseline; width: 750px;\"\u003E\u003Cdiv class=\"mv-rail-frame\" data-slotid=\"content_12_btf\" style=\"align-items: center; 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text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;\"\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4456756424157315128\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/08\/the-british-sunday-lunch.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4456756424157315128"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4456756424157315128"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/08\/the-british-sunday-lunch.html","title":"The British Sunday Lunch"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZjNVOtAfb_n9zI7XJ5LGWttQ6YbyOYjFDzsw6ZFrlZSPruG8yEaNUYuv2cKmx1BWFVmvmg25QKzMR1prpm809oPYUbPLLqIGeEaURymHdYQizj8XIGQRfoZVPjaASnQKugglaF2QqjwrWs9uQbxi9KahaD3Q9rEgnmSX2MdoDEfp0TVuF3P10eG4x\/s72-w640-h640-c\/Sunday%20Lunch%20collage.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2678875903843574641"},"published":{"$t":"2017-11-13T04:00:00.000+00:00"},"updated":{"$t":"2017-11-13T04:00:13.592+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Roast Pork with Carrots, Turnips \u0026 Apples"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ctFSy3XMEgE\/WghodpZaVQI\/AAAAAAABbXA\/U_DaAyf7tZwNkSfjDjoUtD3Wu3FmXFqngCLcBGAs\/s1600\/Cover%2BRoast%2BPork%2Bwith%2BCarrots%252C%2BTurnips%2Band%2BApples%2B-%2BCopy.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1411\" data-original-width=\"1600\" height=\"352\" src=\"https:\/\/3.bp.blogspot.com\/-ctFSy3XMEgE\/WghodpZaVQI\/AAAAAAABbXA\/U_DaAyf7tZwNkSfjDjoUtD3Wu3FmXFqngCLcBGAs\/s400\/Cover%2BRoast%2BPork%2Bwith%2BCarrots%252C%2BTurnips%2Band%2BApples%2B-%2BCopy.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI love the autumn when the temperatures start to really cool down and the idea of turning on the oven to cook a meal like this is really something to be looked forward to instead of dreaded!\u0026nbsp; On days like these you really don't mind heating up the kitchen!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-JnbZ2sRFfLA\/Wghop34gQ5I\/AAAAAAABbXI\/fJdwfj6JCv8H3WdIZosTWp6p9GQqQSNPQCLcBGAs\/s1600\/DSCN4736.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-JnbZ2sRFfLA\/Wghop34gQ5I\/AAAAAAABbXI\/fJdwfj6JCv8H3WdIZosTWp6p9GQqQSNPQCLcBGAs\/s400\/DSCN4736.JPG\" width=\"398\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is a recipe you will want to keep in mind for next Sunday afternoon, it is the perfect meal to share with your family after church. It basically cooks itself, so you can pop it into the oven and then go for a lovely brisk walk with the family.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fUSja2eguRw\/WghovNRIJoI\/AAAAAAABbXQ\/rXFDAUUtpponMbDZkMYkPtpT_qndSxgCQCLcBGAs\/s1600\/DSCN4737.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1445\" data-original-width=\"1600\" height=\"361\" src=\"https:\/\/1.bp.blogspot.com\/-fUSja2eguRw\/WghovNRIJoI\/AAAAAAABbXQ\/rXFDAUUtpponMbDZkMYkPtpT_qndSxgCQCLcBGAs\/s400\/DSCN4737.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCarrots, turnips (the white variety) and apples get tossed together with some oil and herbs and poured into a roasting tin. (I like to line it with foil.)\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-w7L69JTHw6M\/WghouhhRJiI\/AAAAAAABbXM\/Pz-qQnM0hbU55V9CTNmwckmGi6_dJDlLQCLcBGAs\/s1600\/DSCN4738.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1168\" data-original-width=\"1600\" height=\"291\" src=\"https:\/\/1.bp.blogspot.com\/-w7L69JTHw6M\/WghouhhRJiI\/AAAAAAABbXM\/Pz-qQnM0hbU55V9CTNmwckmGi6_dJDlLQCLcBGAs\/s400\/DSCN4738.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA pork loin roast (skin removed, and I like to score the fat) gets place on top of the fruit\/veg mix\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-kd1DmprYo-g\/Wgho54G0zyI\/AAAAAAABbXU\/6jNMS_HJs68IWO5j6iC1tPtsYeNzSHAagCLcBGAs\/s1600\/DSCN4740.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1375\" data-original-width=\"1600\" height=\"342\" src=\"https:\/\/1.bp.blogspot.com\/-kd1DmprYo-g\/Wgho54G0zyI\/AAAAAAABbXU\/6jNMS_HJs68IWO5j6iC1tPtsYeNzSHAagCLcBGAs\/s400\/DSCN4740.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA bit of cider vinegar gets poured over top of the roast, and a sprinkle of more herbs and some seasoning and then it gets popped into the oven to roast for about an hour and a half.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-3_66U9Roj7Q\/Wgho9u54AaI\/AAAAAAABbXc\/W_0ttCRPuGkSn2hKAjBmGY18UMj7rzCxwCLcBGAs\/s1600\/DSCN4741.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1552\" data-original-width=\"1600\" height=\"387\" src=\"https:\/\/2.bp.blogspot.com\/-3_66U9Roj7Q\/Wgho9u54AaI\/AAAAAAABbXc\/W_0ttCRPuGkSn2hKAjBmGY18UMj7rzCxwCLcBGAs\/s400\/DSCN4741.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe vegetables get all glazed and succulent with some of the juices from the pork . . .\u0026nbsp; golden edged and sweet . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-3Pq7PMW2tAU\/WghpFx3eAzI\/AAAAAAABbXg\/VjhY6XbTcg0EM10KQCevHqhlt3PVfaiWQCLcBGAs\/s1600\/DSCN4744.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1570\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-3Pq7PMW2tAU\/WghpFx3eAzI\/AAAAAAABbXg\/VjhY6XbTcg0EM10KQCevHqhlt3PVfaiWQCLcBGAs\/s400\/DSCN4744.JPG\" width=\"392\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe pork is tender and juicy . . .\u0026nbsp; perfectly cooked.\u0026nbsp; All you need on the side is some mash.\u0026nbsp; I do my mash ahead of time and pop it into a casserole to heat up in the microwave.\u0026nbsp; This time I did a spring onion mash which was perfect!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-uDga645xhVI\/WghpT-mOCpI\/AAAAAAABbXs\/myJuZ77L4csvy2t--QJO68_esxgUi7pEgCLcBGAs\/s1600\/DSCN4745.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1547\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-uDga645xhVI\/WghpT-mOCpI\/AAAAAAABbXs\/myJuZ77L4csvy2t--QJO68_esxgUi7pEgCLcBGAs\/s400\/DSCN4745.JPG\" width=\"386\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Roast Pork with Carrots, Turnips \u0026amp; Apples*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 5 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roast-pork-with-carrots-turnips-apples-1\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nThis makes the perfect Sunday lunch.\u0026nbsp; Just serve with some potatoes and dinner is served.\u0026nbsp; Simple, and all in one dish.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 medium carrots, peeled and cut into 1\/2 inch slices\u003C\/div\u003E\n1 pound white turnips, peled and cut into 1\/2 inch chunks\u003C\/div\u003E\n2 medium Granny Smith type of apples, peeled, cored and cut into wedges\u003C\/div\u003E\n2 TBS light olive oil\u003C\/div\u003E\n1 1\/2 TBS dried parsley flakes, divided\u003C\/div\u003E\n1 1\/2 TBS dried sage flakes, divided\u003C\/div\u003E\n1 (2 pound\/ 1\/2 kg) boneless, skinless pork roast\u003C\/div\u003E\n80ml cider vinegar (1\/3 cup)\u003C\/div\u003E\nsalt and black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-azIYbSIojKE\/WghpWP0PccI\/AAAAAAABbX0\/ozk5RjefheMYO0oiIayZY00KlAmIkqyRQCEwYBhgL\/s1600\/ZDSCN4742.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1411\" data-original-width=\"1600\" height=\"352\" src=\"https:\/\/2.bp.blogspot.com\/-azIYbSIojKE\/WghpWP0PccI\/AAAAAAABbX0\/ozk5RjefheMYO0oiIayZY00KlAmIkqyRQCEwYBhgL\/s400\/ZDSCN4742.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Have ready a large roasting tin.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPrepare\n all of your vegetables and the apples, and put them into a bowl.\u0026nbsp; Toss \nthem together with the olive oil, 1 TBS each of the parsley and sage, \nand a dash of salt and pepper.\u0026nbsp; Pour them into the roasting tin and \nspread them out.\u0026nbsp; Place the pork roast on top. (I like to score the fat \nfirst).\u0026nbsp; Pour the cider vinegar over top of the pork and sprinkle with \nthe remaining parsley and sage. Season with some salt and black pepper.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ERoast\n in the preheated oven for approximately 1 1\/4 hours until the meat it \nthoroughly cooked through and the vegetables are tender.\u0026nbsp; Remove from \nthe oven and cover the meat loosely with aluminium foil and allow to \nrest for 15 minutes prior to carving.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-LMkRTgzxBDI\/WghpTYm7BRI\/AAAAAAABbX0\/Ielg-TUL1V0XUgXGqTldGxVr_ssISgmAgCEwYBhgL\/s1600\/DSCN4746.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1579\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-LMkRTgzxBDI\/WghpTYm7BRI\/AAAAAAABbX0\/Ielg-TUL1V0XUgXGqTldGxVr_ssISgmAgCEwYBhgL\/s400\/DSCN4746.JPG\" width=\"393\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTodd always likes his with a bit of gravy.\u0026nbsp; There are no pan drippings to make any with this recipe, so I just use some Bisto . . .\u0026nbsp; you can't beat a bit of bisto with the Sunday lunch\u0026nbsp; . . .\u0026nbsp; Bon Appetit!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2678875903843574641\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/11\/roast-pork-with-carrots-turnips-apples.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2678875903843574641"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2678875903843574641"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/11\/roast-pork-with-carrots-turnips-apples.html","title":"Roast Pork with Carrots, Turnips \u0026 Apples"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-ctFSy3XMEgE\/WghodpZaVQI\/AAAAAAABbXA\/U_DaAyf7tZwNkSfjDjoUtD3Wu3FmXFqngCLcBGAs\/s72-c\/Cover%2BRoast%2BPork%2Bwith%2BCarrots%252C%2BTurnips%2Band%2BApples%2B-%2BCopy.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8913893379737144598"},"published":{"$t":"2017-01-23T04:00:00.000+00:00"},"updated":{"$t":"2017-01-23T04:00:05.592+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mastering the Basics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Basic Roast Chicken"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-bmLSiQM3QDA\/WH4tba4pc0I\/AAAAAAAArHI\/D8UqgxN_VsIdnUPmQlDHjPP0WqxkfXgLgCLcB\/s1600\/DSCN0528.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"356\" src=\"https:\/\/3.bp.blogspot.com\/-bmLSiQM3QDA\/WH4tba4pc0I\/AAAAAAAArHI\/D8UqgxN_VsIdnUPmQlDHjPP0WqxkfXgLgCLcB\/s400\/DSCN0528.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI don't think there is\u0026nbsp; dish on earth that exemplifies home sweet home any better than a delicious roasted chicken. \u0026nbsp; We love it in this house and we don't have it near often enough.\u0026nbsp; Not only is it delicious, but its also economical as you are sure, with careful planning, to get at least three meals for your family from any good sized chicken.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Js-94Uaa9iE\/WH4tll8h7LI\/AAAAAAAArHU\/bqExO7pa2DcjhaH33cYLJ13lWCmtKpHIACLcB\/s1600\/DSCN0530.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"372\" src=\"https:\/\/1.bp.blogspot.com\/-Js-94Uaa9iE\/WH4tll8h7LI\/AAAAAAAArHU\/bqExO7pa2DcjhaH33cYLJ13lWCmtKpHIACLcB\/s400\/DSCN0530.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis week I wanted to begin the week by showing you a simple recipe for a really delicious roast chicken and then some tasty ideas for using the leftovers on two consecutive days.\u0026nbsp; I have been trying to teach my daughter about economy and making the food dollar stretch and this is a part of that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-EWPcRk4u8WI\/WH4ttv0cvEI\/AAAAAAAArHY\/-HayaJ8klIUWRxS3Ss3qAdA_6Qm64QLlwCLcB\/s1600\/DSCN0531.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-EWPcRk4u8WI\/WH4ttv0cvEI\/AAAAAAAArHY\/-HayaJ8klIUWRxS3Ss3qAdA_6Qm64QLlwCLcB\/s400\/DSCN0531.JPG\" width=\"378\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nChicken is a very affordable meat these days.\u0026nbsp; Much more so than when I was growing up.\u0026nbsp; We didn't often have a chicken at all, and when we did it was a real treat!\u0026nbsp; I remember reading a book when I was about fourteen years old, called \"Chicken Every Sunday,\" by Rosemary Taylor.\u0026nbsp; It was about a girls reminiscences of her mother's boarding house. I can remember thinking how nice it would be to have a Roast Chicken dinner every Sunday!\u0026nbsp; I was ever the gourmet!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-OTpOzZb6gkQ\/WH4t11H5GXI\/AAAAAAAArHg\/M-3xIcmOEAUuQBQU_vJxHcZLb3iodjA1gCLcB\/s1600\/DSCN0532.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"343\" src=\"https:\/\/3.bp.blogspot.com\/-OTpOzZb6gkQ\/WH4t11H5GXI\/AAAAAAAArHg\/M-3xIcmOEAUuQBQU_vJxHcZLb3iodjA1gCLcB\/s400\/DSCN0532.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA roast chicken has to be one of the most simple things going and to be honest it is all about temperature and timing.\u0026nbsp; You don't have to do very much to it really, just bang it into a roasting tin, and roast it, with regular basting and you are guaranteed to have a tasty bird.\u0026nbsp;\u0026nbsp; If you can afford a free range corn fed bird then you are in for a real treat, but even if you can't, you are still in for a tasty meal.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-olca-ZP9z0Q\/WH4t6fGdPrI\/AAAAAAAArHk\/SJQz_CeR3pAxfrLVZP96KlED2cFXwnULACLcB\/s1600\/DSCN0535.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-olca-ZP9z0Q\/WH4t6fGdPrI\/AAAAAAAArHk\/SJQz_CeR3pAxfrLVZP96KlED2cFXwnULACLcB\/s400\/DSCN0535.JPG\" width=\"396\" \/\u003E \u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is nice however if you can add a few other flavours to the mix.\u0026nbsp; Thyme, garlic and lemon have to be the essence of a really flavourful roast chicken.\u0026nbsp; And a bit of butter.\u0026nbsp; I like to put a bit under the skin of the breast prior to roasting and another tasty bit inside.\u0026nbsp; It makes for a really delicious bird.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-9SXjoXd38jg\/WH4t-jUpJEI\/AAAAAAAArHo\/DIC82imNZ7QUJaq7GAU5dNfW4FdTM09YQCLcB\/s1600\/DSCN0537.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"397\" src=\"https:\/\/4.bp.blogspot.com\/-9SXjoXd38jg\/WH4t-jUpJEI\/AAAAAAAArHo\/DIC82imNZ7QUJaq7GAU5dNfW4FdTM09YQCLcB\/s400\/DSCN0537.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWith that and some lemon, sliced and placed beneath the bird with another halved, squeezed over top and the spent lemons throw inside, along with some sprigs of time and some garlic, salt and black pepper you are guaranteed a really delicious bird indeed.\u0026nbsp; And tis just so simple. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-0mxXaqCvJc0\/WH4uKgzFRLI\/AAAAAAAArHs\/_q39Z-e9KSEnh_Co0zF_v3JG6AEh4dy3gCLcB\/s1600\/DSCN0538.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"378\" src=\"https:\/\/3.bp.blogspot.com\/-0mxXaqCvJc0\/WH4uKgzFRLI\/AAAAAAAArHs\/_q39Z-e9KSEnh_Co0zF_v3JG6AEh4dy3gCLcB\/s400\/DSCN0538.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon and Garlic Roast Chicken*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-and-garlic-roast-chicken\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENothing\n is more comforting than a delicious dinner of Roast Chicken and \nvegetables. Crisp skin on the outside, and succulent, flavourful, tender\n and juicy meat on the inside. This is my way of achieving just that. \nLemon and Garlic bring out the best in chicken. The three just go \ntogether like peas and carrots!\u003Cbr \/\u003E\u003Cbr \/\u003E1 medium sized roasting chicken, about 2 kg in weight\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n(2 kg is about 5 pounds)\u003Cbr \/\u003E2 unwaxed lemons\u003Cbr \/\u003E3 fat cloves of garlic, peeled and thinly sliced\u003Cbr \/\u003E3 TBS butter\u003Cbr \/\u003E3 sprigs of thyme\u003Cbr \/\u003ESea Salt and cracked black pepper to taste\u003Cbr \/\u003EA drizzle of olive oil\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-OtSgURDMy5A\/WH4uQBlPeGI\/AAAAAAAArH4\/fY9zvcWVFh8rXJW69iFc0cnX74BTeAg-ACLcB\/s1600\/DSCN0539.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"370\" src=\"https:\/\/3.bp.blogspot.com\/-OtSgURDMy5A\/WH4uQBlPeGI\/AAAAAAAArH4\/fY9zvcWVFh8rXJW69iFc0cnX74BTeAg-ACLcB\/s400\/DSCN0539.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPre-heat\n the oven to 200*C\/400*F. Take one of the lemons and slice very thinly. \nPlace half of the slices in the bottom of a heavy roasting pan. Set aside while you prepare the chicken.\u003Cbr \/\u003E\u003Cbr \/\u003EWash\n the chicken and pat it dry with paper towels. Season it well inside \nwith salt and pepper. Loosen the skin over the chicken breasts with your\n fingers, being very careful not to tear it. Push a\u0026nbsp; 1 TBS of butter and\n a sprig of thyme under the skin on each half. Cut the other lemon in \nhalf.\u0026nbsp; Squeeze the juice over the chicken and then place the halves into\n the chicken cavity, along with the last TBS of butter and a sprig of \nthyme and the garlic. Place the whole chicken on top of the sliced \nlemon in the roasting pan. Dust the whole thing with some \nsalt and pepper and drizzle with some olive oil. Place in the heated \noven. \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iS_sXVu2Ox0\/WH4uNtfVz8I\/AAAAAAAArH0\/mLk5vWMx5W0IIXKtW1BqD8Xhl8Ala1nAwCLcB\/s1600\/DSCN0542.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"367\" src=\"https:\/\/1.bp.blogspot.com\/-iS_sXVu2Ox0\/WH4uNtfVz8I\/AAAAAAAArH0\/mLk5vWMx5W0IIXKtW1BqD8Xhl8Ala1nAwCLcB\/s400\/DSCN0542.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Roast, uncovered for approximately 45 minutes per kg (2 1\/2 pounds), or \nuntil the juices run clear when pierced with a fork. Baste the chicken \nevery fifteen minutes after the first half hour has passed with the pan \njuices.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the oven and let it sit to rest for about 10 \nto 15 minutes before serving. If you wish you can skim off all the fat \nfrom the pan and make a delicious gravy with the juices that are left \nbehind.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make a gravy: Skim off all the fat from the pan, \nexcept for about 2 TBS. Add several TBS of flour to the remaining \ndrippings and any juices from the chicken. Stir until smooth, and cook \nover medium heat for about a minute. Slowly pour in 2 cups of heated \nchicken stock, stirring until it is thickened and smooth. Taste for \nseasoning. Serve.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-pP8UU2ryDYw\/WH4uZTyDgKI\/AAAAAAAArH8\/UxQoYAQP0k8iuAwjXR7CjFGncIDGk6JnQCLcB\/s1600\/DSCN0543.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"192\" src=\"https:\/\/3.bp.blogspot.com\/-pP8UU2ryDYw\/WH4uZTyDgKI\/AAAAAAAArH8\/UxQoYAQP0k8iuAwjXR7CjFGncIDGk6JnQCLcB\/s400\/DSCN0543.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI like to serve it with some creamy mashed potatoes and vegetables on the side, which depend on what I have in the fridge.\u0026nbsp; This time it was swede and carrots and I also made some of my stuffing to go along with it. \u0026nbsp; I just used\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-with-sage-and-onion-stuffing\" target=\"_blank\"\u003E\u003Cb\u003E this recipe\u003C\/b\u003E\u003C\/a\u003E and baked it in a dish along side of the chicken for the last half hour of baking.\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8913893379737144598\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/basic-roast-chicken.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8913893379737144598"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8913893379737144598"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/basic-roast-chicken.html","title":"Basic Roast Chicken"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-bmLSiQM3QDA\/WH4tba4pc0I\/AAAAAAAArHI\/D8UqgxN_VsIdnUPmQlDHjPP0WqxkfXgLgCLcB\/s72-c\/DSCN0528.JPG","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7829334796964086972"},"published":{"$t":"2016-08-22T04:00:00.001+01:00"},"updated":{"$t":"2021-03-20T12:07:43.860+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Roast Pork with Sage and Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"605\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7929_zpsd9csjrzs.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a lovely roast that I cooked a month or so ago and am just getting to show you now.\u0026nbsp; I figured now that temperatures are cooling down a bit the timing would be better.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI didn't want you to give up on this delicious recipe because it was too hot outside!\u0026nbsp; This is a real winner!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN79291_zpsad4y2rwn.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"632\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRed meat isn't something we eat a lot of in this house, and so when we do I make sure its really good, like this delicious Roast Pork with Sage and potatoes.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis was amazingly delicious to say the least.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7931_zpsqcvgp55f.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"635\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe pork gets rubbed with a mix of sage and garlic before roasting that really gives it a nice flavour.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThat same herb and garlic mix is used to toss together with potatoes that are roasted along with the pork.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"632\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7930_zpscvepqqla.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh boy are they some delicious . . .\u0026nbsp; nothing I love better than potatoes which have been roasted to perfection.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESticky and golden, roasted in succulent meat juices with herbs and garlic.\u0026nbsp; Sooo so so good!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7932_zps1mokdijt.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSOOOO, sooooo good.\u0026nbsp; Thinking back on just how good makes me want to lick the screen.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI sure do love my potatoes!\u0026nbsp; I'm a potato nut for sure! These ended up being exceptional.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"590\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7934_zps28fvpebg.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe meat ends up succulent and tender and so wonderfully flavoured\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"614\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7936_zpsdmdvc7zm.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe fat on the edge . . .\u0026nbsp; beautiful golden and crisp\u0026nbsp; . . .\u0026nbsp; and if you use a bone in rib loin roast, you get the finger licking tasty spare-rib parts, also beautifully flavoured.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAltogether with a few vegs on the side this was the perfect roast.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7939_zpstvkehokt.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"605\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Roast Pork with Sage and Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roast-pork-with-sage-and-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis\n is simple to make and makes a great Sunday roast.\u0026nbsp; Pork and sage have a\n beautiful affinity for each other.\u0026nbsp; You want a firm waxy potato for \nthis, not one which will disintigrate.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS\u0026nbsp; minced garlic\u003C\/div\u003E\n2 TBS minced fresh sage leaves or 2 tsp dried sage\u003C\/div\u003E\n1 tsp fine sea salt\u003C\/div\u003E\n1\/2 tsp freshly ground black pepper\u003C\/div\u003E\n2 pounds of potatoes, peeled and cut into 1 inch pieces\u003C\/div\u003E\n3 TBS olive oil\u003C\/div\u003E\none 3 to 4 lb bone in pork loin roast (or a 2 to 3 lb boneless one)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7940_zps3z8sxfiw.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"624\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp; Have ready a roaster (with a lid) large enough to hold everything.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7942_zps8zqimmic.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"616\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix\n together the garlic, sage, salt and black pepper.\u0026nbsp; Put the potatoes \ninto the roaster along with 1 tsp of the herb\/garlic mixture and 2 TBS \nolive oil.\u0026nbsp; Toss all together to coat the potatoes.\u0026nbsp; Cover and put in \nthe oven while you prepare the pork.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"608\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7943_zps8fddxtkl.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTake a sharp knife and\n cut slits down into the pork, large enough to get your finger into \nthem.\u0026nbsp; Reserving about 1 tsp of the garlic\/herb mixture, push the \nremainder down into the slits.\u0026nbsp; Spread the reserved tsp of garlic herb \nmixture over the outside of the roast.\u0026nbsp; Remove the roaster from the oven\n and nestle the pork roast down into the potatoes.\u0026nbsp; Drizzle with the \nremaining TBS of oil.\u0026nbsp; Cover and return to the oven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"594\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7944_zpsx8mplsha.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoast \nfor 1\/2 hour.\u0026nbsp; Remove from the oven and reduce the oven temperature to \n170*C\/325*F\/ gas mark 3.\u0026nbsp; Stir the potatoes up from the bottom.\u0026nbsp; A few \nmay be stuck, but unstick them if you can.\u0026nbsp; Baste the pork with some of \nthe pan juices.\u0026nbsp; Cover and return to the oven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"598\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7946_zpsa19u2xbm.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoast for \nanother 1 1\/2 hours, basting and stirring the potatoes every fifteen \nminutes or so.\u0026nbsp; The roast is done when the internal temperature is 62*C -\n 65*C\/145*F-150*F.\u0026nbsp; Uncover during the last half hour of roasting.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRemove\n the meat to a warm platter and tent lightly to rest.\u0026nbsp; Stir the potatoes\n once more and turn the oven up to\u0026nbsp; 220*C\/425*F\/ gas mark 7 to brown \nthem off for about 10 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCarve the meat and serve with the potatoes, and you favourite side dishes.\u0026nbsp; Don't forget the applesauce!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"357\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7941_zpsjh41izmq.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTune in tomorrow to see what I did with the leftovers!\u0026nbsp;\u0026nbsp; Bon Appetit!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cimg alt=\"Roast Pork with Sage and Potatoes\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN7939_zpstvkehokt.jpg\" title=\"Roast Pork with Sage and Potatoes\" width=\"605\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cp style=\"background-color: white; border: none !important; box-shadow: none !important; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto !important; margin-bottom: 20px; opacity: inherit;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003C\/p\u003E\u003Cp style=\"background-color: white; border: none !important; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto !important; margin-bottom: 20px; opacity: inherit;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; outline: currentcolor none medium; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7829334796964086972\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/roast-pork-with-sage-and-potatoes.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7829334796964086972"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7829334796964086972"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/roast-pork-with-sage-and-potatoes.html","title":"Roast Pork with Sage and Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1472855066372772265"},"published":{"$t":"2016-04-11T04:00:00.001+01:00"},"updated":{"$t":"2020-11-29T19:02:01.891+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking Techniques"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Yorkshire Puddings"}],"title":{"type":"text","$t":"Genius Yorkshire Pudding"},"content":{"type":"html","$t":"\u003Cimg alt=\"Yorkshire Puddings\" border=\"0\" height=\"619\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6357_zpsdeg1dcnu.jpg\" title=\"Yorkshire Puddings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hardly ever cook a roast dinner on Sundays.\u0026nbsp; By the time we get back from church and I call my mom, I am too tired.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI had taken a roast out yesterday and I stuck it into the slow cooker while we were at church and the next thing you know potatoes were roasting, swede was boiling, I had the peas and carrots on and a delicious gravy was made.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I know I have shown you my yorkshire puds before, but the pictures were really pants and so I wanted to redo them. \u0026nbsp; These photos are so much better than the original ones!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\u003Cimg alt=\"Yorkshire Puddings\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6358_zpsrqkxwnax.jpg\" title=\"Yorkshire Puddings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is my late Father In Law's recipe. It is an excellent recipe which turns out light and crisp yorkshire puddings every time.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENo matter if you cook them individually or in one big tin! Perfect!\u003C\/div\u003E\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Yorkshire Puddings\" border=\"0\" height=\"578\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6360_zps6ivztwfe.jpg\" title=\"Yorkshire Puddings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHe was a cook in the Canadian Military and a darn good one at that. \u0026nbsp; He knew how to make killer Yorkshire puddings.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt's all in the technique.\u0026nbsp; If you follow these recommendations, your puddings will always be great too!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Yorkshire Puddings\" border=\"0\" height=\"498\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6362_zpseosie9zs.jpg\" title=\"Yorkshire Puddings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake sure all of your ingredients are at room temperature before you begin.\u0026nbsp; Not sure why this works but it does.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMake your batter and then let it sit for one hour (at the very least).\u0026nbsp; This helps the gluten to develop and makes for a very light and tall pudding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Yorkshire Puddings\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6363_zpscv7ebwub.jpg\" title=\"Yorkshire Puddings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe oil\/dripping\/fat in your baking tin has to be VERY hot.\u0026nbsp; So hot that the puddings begin to cook as soon as you pour the batter into the pan.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EFor this reason you will want to mix the batter together in a beaker that\u0026nbsp; you can easily pour from, and yes, heat that oil in the pan in the oven almost until it begins to smoke.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Yorkshire Puddings\" border=\"0\" height=\"602\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6364_zps2xyngvq0.jpg\" title=\"Yorkshire Puddings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nReally hot oil\u0026nbsp; makes sure that your batters don't stick to the pan and ensures a really crisp finish.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENobody wants a soggy Yorkshire pud!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Yorkshire Puddings\" border=\"0\" height=\"632\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6365_zpsljbxfcue.jpg\" title=\"Yorkshire Puddings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust look at that crisp tall finish!\u0026nbsp; It's the best!\u0026nbsp; I start them in a very hot oven and then I slowly decrease the temperature for 10 degrees ever 5 minutes of the cooking time.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis helps to keep them crisp, yes \u0026nbsp; . . .\u0026nbsp; but also makes sure that they don't get burnt.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe initial high heat sears them and then the lowering of temperature at intervals helps keep em crisp and keeps em cooking without them burning.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Yorkshire Puddings\" border=\"0\" height=\"608\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6366_zpsj0dmwonv.jpg\" title=\"Yorkshire Puddings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA tall, light and crisp Yorkshire pudding is a thing of beauty.\u0026nbsp; They're not hard to make or complicated . . .\u0026nbsp; they just take time and these few extra little steps.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ETrust me when I say they are worth all of it. Totally and absolutely worth it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Yorkshire Puddings\" border=\"0\" height=\"595\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6369_zpsvnakqvhb.jpg\" title=\"Yorkshire Puddings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Yorkshire Puddings*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/yorkshire-pudding\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI wonder who it was that discovered that with just a little flour, milk\u0026nbsp; and\n eggs you could create something that is so crispy, light and \ndelicious!\u0026nbsp; Sunday lunch just wouldn't be Sunday lunch without a couple \nof these on the plate.\u0026nbsp; These turn out perfect every time, as long as \nyou follow the directions to a \"T.\"\u0026nbsp; Not hard to do really as they are \nvery simple.\u003Cbr \/\u003E\u003Cbr \/\u003E2 large free range eggs, at room temperature\u003Cbr \/\u003E1 tsp salt\u003Cbr \/\u003E1 1\/3 cups milk, at room temperature (308ml)\u003Cbr \/\u003E1 cup flour (140g)\u003Cbr \/\u003Ea little oil or dripping\u003Cbr \/\u003E\u003Cbr \/\u003EMake\n sure all your ingredients are at room temperature before beginning.\u0026nbsp; \nBeat your eggs together in a large measuring jug until very light.\u0026nbsp; \nWhisk in the milk.\u0026nbsp; Sift the flour into a bowl along with the salt.\u0026nbsp; \nMake a well in the middle and add the wet ingredients all at once, \npouring them into the well, and then whisk them in, slowly incorporating\n the dry mixture from the sides until you have a smooth batter.\u0026nbsp; Now, \nthis is the important bit . . . COVER IT AND LET IT SIT ON THE SIDEBOARD\n FOR ONE HOUR.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat your oven to 230*C\/450*F.\u0026nbsp; Place a small \namount of oil or dripping into each cup of a 12 cup muffin tin.\u0026nbsp; Place \nthe tin into the hot oven to heat up until the fat is hot and sizzling.\u0026nbsp;\n remove from the oven and quickly divide the batter amongst each muffin \ncup, filling them about 2\/3 full.\u0026nbsp; Return to the oven and bake for 20 \nminutes, until well risen, browned and crispy, reducing the oven \ntemperature by 10 degrees every five minutes.\u0026nbsp; Serve hot with plenty of \ngravy!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Yorkshire Puddings\" border=\"0\" height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6368_zpswk0ov3tn.jpg\" title=\"Yorkshire Puddings\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow that's\u0026nbsp; a tunnel of love, perfect for cradling some delicious gravy.\u0026nbsp; Mmm mmm mmm . . . now that's what I call genius!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1472855066372772265\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/genius-yorkshire-pudding.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1472855066372772265"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1472855066372772265"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/genius-yorkshire-pudding.html","title":"Genius Yorkshire Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2081777168041334295"},"published":{"$t":"2015-12-16T04:00:00.000+00:00"},"updated":{"$t":"2015-12-16T05:38:28.000+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Welsh Lamb and Beef"}],"title":{"type":"text","$t":"A Perfectly Roasted Boneless Leg of Lamb"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo DSCN4482_zpssjrmygs9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/DSCN4482_zpssjrmygs9.jpg\" height=\"217\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLiving here in Chester we are situated right on the border with Wales.\u0026nbsp; In fact right now they are harvesting their leeks on the farms which surround the housing area where we live and the air smells just gorgeous. \u0026nbsp; The Welsh are known for their leeks, but they are also known for a lot of other deliciousness as well!\u0026nbsp;\u0026nbsp; Today I want to tell you about a fabulous online Shop which delivers Welsh Food right to your door called the \u003Ca href=\"http:\/\/www.bodnant-welshfood.co.uk\/shop\" target=\"_blank\"\u003E\u003Cb\u003EBodnant Welsh Food Centre\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; I was asked if I would like to try some of their products and I was quite happy to do so!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4483_zpsc9ijsqzc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/DSCN4483_zpsc9ijsqzc.jpg\" height=\"300\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey sent me a lovely box containing a boneless leg of lamb, a Bara Brith (which is a famous Welsh Tea Bread), Some Bodnant Welsh Salted Butter as well as some\u0026nbsp; Welsh Aberwen Cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4481_zpsigd7rxcp.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/DSCN4481_zpsigd7rxcp.jpg\" height=\"306\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;And just look how it arrived!\u0026nbsp; In a cute delivery van hand delivered by a nice little man in a chef's coat, right to my door!\u0026nbsp; Service with a smile!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWales’ growing reputation as a nation of passionate producers and fanatical foodies is nowhere more apparent than at the Bodnant Welsh Food Centre. Set in the heart of the Conwy Valley and surrounded by the stunning scenery of Snowdonia, Bodnant’s multi-award-winning Welsh Food Centre provides a memorable visit, whether it’s for a few hours, a day or even longer stay in the adjoining farmhouse.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"\" class=\"img-responsive aligncenter wp-image-14975 size-medium\" data-id=\"11382\" src=\"http:\/\/www.bodnant-welshfood.co.uk\/wp-content\/uploads\/2015\/03\/cheese-wine-300x300.jpg\" height=\"300\" width=\"300\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey offer a lovely variety of Festive Hampers which are brimming with delicious selections of the finest Welsh produce, each item carefully selected by Bodnant Food Specialists to help celebrate the festive season in style.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"\" class=\"img-responsive aligncenter wp-image-15202 size-medium\" data-id=\"11417\" src=\"http:\/\/www.bodnant-welshfood.co.uk\/wp-content\/uploads\/2014\/08\/foodtoorder-300x300.jpg\" height=\"300\" width=\"300\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey also have a delicious new range of Christmas Food made to order . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"\" class=\"img-responsive aligncenter wp-image-15431 size-full\" data-id=\"12992\" src=\"http:\/\/www.bodnant-welshfood.co.uk\/wp-content\/uploads\/2014\/08\/Christmas-Turkey.jpg\" height=\"300\" width=\"300\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs well as delicious, locally farm reared whole turkeys and a range of Christmas meat boxes available for collection or local delivery.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey also offer Gift Vouchers and Wines of the month, as well as many other foodstuffs such as Beer, Wine and Spirits, a full Butchery Selection (including Beef, Lamb, Poultry, Pork and sausages, etc.),\u0026nbsp; Christmas Gifts, a Dairy Selection . . .\u0026nbsp; Festive, Gift and Holiday Hampers\u0026nbsp; . . .\u0026nbsp; Groceries\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"wedding-cheese-cake\" class=\"attachment-shop_catalog wp-post-image\" src=\"http:\/\/www.bodnant-welshfood.co.uk\/wp-content\/uploads\/2015\/07\/wedding-cheese-cake-400x400.jpg\" height=\"400\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCheese Celebration Cakes!\u0026nbsp; How fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOn location there is a Restaurant, Dairy, Wine Cellar, Accomodations, Tea Room, Deli, Farm Shop and Butchery . . .\u0026nbsp; which sounds like a lovely day or weekend out for the foodie in general!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Bodnant Online Butchery hosts an award-winning range of quality meats including Salt Marsh Lamb, Welsh Black Beef and a selection of meat boxes. Much is sourced from neighbouring farms and the surrounding areas, all available with nationwide next day delivery on orders placed before 12 noon.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4526_zpsegigouaa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4526_zpsegigouaa.jpg\" height=\"362\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI wasn't sure if this was a boned leg of lamb or a boned shoulder of lamb. It didn't say exactly what it was on the package.\u0026nbsp; I treated it as a boned Leg of Lamb and it was gorgeous. If it was a shoulder it certainly cooked and ate as a leg.\u0026nbsp; The meat was succulent and tender and quite quite delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI rubbed it with an herb paste prior to roasting and then just banged it into a really hot oven so that I could sear the outside of it for about fifteen minutes \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4541_zpsji1v4lm7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4541_zpsji1v4lm7.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI then reduced the oven temperature to low and slow roasted it to a succulent finish.\u0026nbsp; We like our lamb on the pink side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4543_zpsljzmhzv1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4543_zpsljzmhzv1.jpg\" height=\"399\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt came out perfect.\u0026nbsp; I served it with some minted new potatoes and peas and carrots and some sweet potato mash.\u0026nbsp; It went down a real treat.\u0026nbsp; The lamb had such a lovely flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4544_zpsiwfh0zdc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4544_zpsiwfh0zdc.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I do believe that Welsh Lamb is some of the best in the world!\u0026nbsp; We loved this.\u0026nbsp; It was really \u003Ci\u003Ereally \u003C\/i\u003Egood!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4548_zpsorzkyqoi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4548_zpsorzkyqoi.jpg\" height=\"400\" width=\"375\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Perfectly Roasted Boneless Leg of Lamb*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/perfect-boneless-leg-of-lamb\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThese\n instructions depend on how large your piece of meat is and servings \nwill vary accordingly.\u0026nbsp; You will want approximately 1\/2 pound of lamb \nper person.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nLeg of Lamb Roast, boneless ( at room temperature)\u003C\/div\u003E\nFor the rub:\u003C\/div\u003E\n3 cloves of garlic, peeled and minced\u003C\/div\u003E\n1\/2 tsp dry thyme leaves, rubbed\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp dried rosemary leaves, rubbed\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp parsley leaves, rubbed\u003C\/div\u003E\n1\/4 tsp coarsely ground black pepper\u003C\/div\u003E\n\u003C\/div\u003E\n2 TBS olive oil\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4545_zpsf5m3rkcw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4545_zpsf5m3rkcw.jpg\" height=\"400\" width=\"365\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\nPreheat\n your oven to 235*C\/450*F\/gas mark 7.\u0026nbsp; Mix together the garlic, \nrosemary, pepper and olive oil.\u0026nbsp; Do make sure your lamb is at room \ntemperature.\u0026nbsp; Take it out of the refrigerator at least two hours prior \nto roasting. (A large roast may take longer.)\u0026nbsp; Rub the oil mixture all \nover the lamb and place it into a roasting tin large enough to fit the \npiece of meat in it's entirety, fat side up.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN4542_zps3tjioexf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4542_zps3tjioexf.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace \nthe meat into the heated oven.\u0026nbsp; Roast it at the high temperature for 15 \nminutes, uncovered.\u0026nbsp; Reduce the oven temperature to 170*C\/325*F\/ gas \nmark 3.\u0026nbsp; Continue to roast, uncovered, until your meat registers a \ntemperature of 60*C\/140*F (rare), 63*C\/145*F (medium rare), 68*C\/155*F \n(medium) or 74*C\/165*F (well done).\u0026nbsp; Personally I like it medium rare.\u0026nbsp; \nPink lamb is very tender and gives off delicious juices.\u0026nbsp; Timings will \nvary according to the size of your joint.\u0026nbsp; I had a joine approximately 1\n 3\/4 pound in weight and it took approximately a further 60 minutes \nafter the initial 15 minutes of roasting time.\u0026nbsp;\u0026nbsp; Test the temperature of\n the meat at the thickest part of the joint.\u0026nbsp; Once it has reached the \ntemperature you want it to, remove from the oven and loosely tent.\u0026nbsp; It \nwill continue to cook for a further 15 minutes or so after you remove it\n from the oven, so I always take it out a little bit before it is the \ndegree of doneness I desire.\u0026nbsp; Start checking the temperature about half \nan hour before you think it will be done.\u0026nbsp; Slice thinly across the grain\n to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was really pleased with the service of the Bodnant Welsh Food Centre, and the quality of what I received.\u0026nbsp; In all truth,\u0026nbsp; if I hadn't already ordered my Christmas turkey for this year, I do believe I would be giving one of theirs a try.\u0026nbsp; Oh well . . .\u0026nbsp; there is always next year!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTune in tomorrow to check what I did with the leftovers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Oh, and the Bara Brith . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC186912.jpg\" style=\"height: 339px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Mmmm . . .\u0026nbsp; Mmmm . . .\u0026nbsp; Good.\u0026nbsp; ☺\u0026nbsp; Thanks so very much for sending me these delicious welsh goodies.\u0026nbsp; (I haven't tucked into the cheese yet, but it looks gorgeous!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.bodnant-welshfood.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EBodnant Welsh Food Website\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/twitter.com\/FoodCymru\" target=\"_blank\"\u003E\u003Cb\u003ETwitter\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFolllow them on\u003Ca href=\"https:\/\/www.facebook.com\/BodnantWelshFood\/?fref=nf\" target=\"_blank\"\u003E\u003Cb\u003E Facebook\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on\u0026nbsp; \u003Ca href=\"https:\/\/www.linkedin.com\/company\/bodnant-welsh-food?trk=cws-cpw-coname-0-0\" target=\"_blank\"\u003E\u003Cb\u003ELinked In\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/www.linkedin.com\/company\/bodnant-welsh-food?trk=cws-cpw-coname-0-0\" target=\"_blank\"\u003E\u003Cb\u003EPinterest\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Tune in tomorrow to see what deliciousness I created with the Leftovers!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2081777168041334295\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/a-perfectly-roasted-boneless-leg-of-lamb.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2081777168041334295"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2081777168041334295"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/a-perfectly-roasted-boneless-leg-of-lamb.html","title":"A Perfectly Roasted Boneless Leg of Lamb"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6545471602698962352"},"published":{"$t":"2015-06-30T04:00:00.001+01:00"},"updated":{"$t":"2022-04-24T11:28:19.416+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"economical"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Onion Pot Roast"},"content":{"type":"html","$t":"\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"622\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2070_zpslgvchggz.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI normally wouldn't show you two beef recipes in a row, but I was meant to show you this last week and am only now just getting around to it. \u0026nbsp; We don't eat beef very often and we would only ever very rarely have it two days in a row!\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis is a pot roast recipe which I have been using for years and years.\u0026nbsp; It is a tried and true and something my family always looked forward to me cooking.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN20691_zpsydladiqa.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI think that I got the original recipe from off a packet of dry onion soup mix.\u0026nbsp; In fact, I know I did.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI have adjusted and tweaked it so much through the years that is only now very faintly resembles the original recipe.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"568\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2071_zpsoetdtiun.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nIt's such a simple roast to cook, and perfect for the cheaper, less tender kind of roasts such as chuck, or blade, rump or brisket. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe meat always comes out tender and delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"597\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2072_zpso6dn380m.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nIt has a fabulous gravy also.\u0026nbsp;\u0026nbsp; Perfect for spooning over the cooked meat and plenty of hot mash.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"632\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2073_zpsio5ccmkl.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThe recipe is as simple as banging everything into a lidded casserole dish, or roaster, popping it into a low oven and then waiting. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhich makes it perfect for on those days when you have plenty else on your plate.\u0026nbsp; I often cook it when we have church so that it is waiting for us when we get home.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2074_zpspidkbg7i.jpg\" title=\"Onion Pot Roast\" width=\"626\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIt basically cooks itself. \u0026nbsp; No browning needed. \u0026nbsp; Cooks itself.\u0026nbsp; Tender meat.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EFlavourful gravy. \u0026nbsp; What more could you want??\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"622\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2070_zps3goy46ac.jpg\" title=\"Onion Pot Roast\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Onion Pot Roast*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 4 to 6 servings\u003C\/div\u003E\nwith leftovers\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/onion-pot-roast\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is a delicious pot roast which I have been making for years and years.\u0026nbsp;\n I do believe that I got the original idea from off of a packet of onion\n soup mix, but I have adapted it in so many ways through the years, it's\n now all mine.\u0026nbsp; This so simple to make.\u0026nbsp; There is no need for browning \nor anything.\u0026nbsp; Just pop it all into a roasting tin with a lid, or dutch \noven, cover tightly and roast in a slow oven until tender.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp; \u003C\/div\u003E\n1 3lb boneless beef rump or rolled brisket roast\u003C\/div\u003E\n1 onion, peeled and chopped\u003C\/div\u003E\n450ml of beef broth (2 cups)\u003C\/div\u003E\n225ml of apple juice (1 cup)\u003C\/div\u003E\n1 (4 serving size) packet of dry onion soup mix\u003C\/div\u003E\n\u003Cdiv\u003E\n1 large bay leaf broken\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n1 TBS balsamic vinegar\u003C\/div\u003E\n1 TBS soft light brown sugar\u003C\/div\u003E\n4 large carrots, peeled and cut into thirds\u003C\/div\u003E\n1 small swede (rutabaga), peeled and cut into 2 inch chunks\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the gravy:\u003C\/div\u003E\n35g of flour shaken in a jar with 110ml of cold water until smooth\u003C\/div\u003E\n(1\/4 cup flour shaken with 1\/2 cup of cold water)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Onion Pot Roast\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2075_zpszgf1arwi.jpg\" title=\"Onion Pot Roast\" width=\"629\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat\n the oven to 165.C\/325*F\/ gas mark 3.\u0026nbsp;\u0026nbsp; Have ready a lidded \nroaster\/casserole dish large enough to hold the meat and vegetables.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace\n the prepared vegetables in the bottom of the casserole or roaster.\u0026nbsp; \nSeason the meat all over with salt and pepper and lay on top of the \nvegetables.\u0026nbsp;\u0026nbsp; Sprinkle with the dry onion soup mix and thyme.\u0026nbsp;\u0026nbsp; Whisk \ntogether the beef broth, apple juice, vinegar and brown sugar.\u0026nbsp;\u0026nbsp; Pour \nover top of the meat and vegetables. Tuck in the bay leaf.\u0026nbsp; Cover \ntightly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nRoast for about 3 1\/2 hours without \ndisturbing.\u0026nbsp;\u0026nbsp; Remove the lid and roast for a further half an hour, until\n the meat is very tender and lightly browned.\u0026nbsp;\u0026nbsp; Remove from the oven.\u0026nbsp; \nRemove the meat to a plate, cover lightly with foil and set aside to \nrest.\u0026nbsp; Scoop out the vegetables to a bowl and keep warm.\u0026nbsp;\u0026nbsp; Remove and \ndiscard the bay leaf.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nIf the roaster\/casserole is \nflame proof, place on top of a stove burner and turn on to medium heat.\u0026nbsp;\n If not, pour the juices into a sauce pan and proceed.\u0026nbsp; Whisk in the \nflour which has been shaken with the cold water.\u0026nbsp; Cook over medium heat,\n whisking constantly until the gravy boils and thickens.\u0026nbsp;\u0026nbsp; Reduce to low\n and cook for at least five minutes. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nServe the meat sliced with some of the gravy spooned over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTune in tomorrow to see what deliciousness I created with the leftovers!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote-\n This will make lots of delicious gravy.\u0026nbsp;\u0026nbsp; Any that doesn't get used can\n be frozen in containers ready to use at a later date in pot pies, etc.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6545471602698962352\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/onion-pot-roast.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6545471602698962352"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6545471602698962352"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/onion-pot-roast.html","title":"Onion Pot Roast"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-363207847207418774"},"published":{"$t":"2015-05-04T04:00:00.000+01:00"},"updated":{"$t":"2015-05-04T04:00:00.641+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Sauteed Yellow Turnips (Swede or Rutabaga)"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN1318_zpsppnhlqfk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1318_zpsppnhlqfk.jpg\" height=\"358\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always loved yellow turnips . . .\u0026nbsp; Swede (here in the UK) or Rutabaga (North America) as they are also called\u0026nbsp; They are the ones with the purple skin and the yellow flesh inside. \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/swede.jpg\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey were always my favourite part of holiday dinners when I was growing up.\u0026nbsp; My mom used to mash them together with potatoes so that they were not really strong flavoured.\u0026nbsp; Over here it is called \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/10\/tatties-and-neeps.html\" target=\"_blank\"\u003E\u003Cb\u003ETatties and Neeps.\u003C\/b\u003E\u003C\/a\u003E I love them in any way shape or form.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1315_zpsu700vxeb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1315_zpsu700vxeb.jpg\" height=\"400\" width=\"375\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBelieve it or not, turnips are one of those root vegetables that actually have an underlying sweetness which can be greatly enhanced when you cook them.\u0026nbsp; It's subtle for sure . . .\u0026nbsp; but I find the addition of a tiny bit of brown sugar, always brings out the natural sweetness even more and makes a big difference.\u0026nbsp; This recipe here today is my absolute favourite way to prepare them.\u0026nbsp; It's simple . . . it's quick and\u0026nbsp; . . . it's \u003Ci\u003E\u003Cb\u003Edelicious!\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1314_zps2h7iok4l.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1314_zps2h7iok4l.jpg\" height=\"393\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n(Before Cooking)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I lived in South Western Ontario, back in Canada, many moons ago, there was a Mennonite Restaurant and Bakery we used to go to every now and again in St Jacob's (Millbank).\u0026nbsp; It was called Anna Mae's and they had the most delicious menu, all homemade foods,\u0026nbsp; beautiful roast dinners, gorgeous pies, bread, etc.\u0026nbsp;\u0026nbsp; They had the best way with turnips.\u0026nbsp; I used to LOVE their turnips and I researched how to do them and found out their secret and this is it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1317_zpsw1muguwa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1317_zpsw1muguwa.jpg\" height=\"400\" width=\"383\" \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;(After Cooking) \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey grate them and then they saute them quickly in a bit of butter. \u0026nbsp; They are not boiled. They are not mashed.\u0026nbsp; Normally it can take quite a while to boil turnips until they are ready to be mashed, especially the larger ones.\u0026nbsp; These go together lickety split, especially if you have a food processor to do all the grating.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1319_zpsr4oet0ns.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1319_zpsr4oet0ns.jpg\" height=\"400\" width=\"386\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are quite simply delicious.\u0026nbsp;\u0026nbsp; There is no other word to describe them.\u0026nbsp; Buttery.\u0026nbsp;\u0026nbsp; Slightly sweet.\u0026nbsp;\u0026nbsp; Oh so tasty. I could sit down to a plate of these and nothing else, but they do make the most fantastic side dish with a roast dinner . . .\u0026nbsp; pork, beef or turkey or chicken.\u0026nbsp; Take your pick.\u0026nbsp;\u0026nbsp; These simple old fashioned dishes are my favourite kinds of dishes.\u0026nbsp; They just never get old.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1320_zpstdzyygui.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1320_zpstdzyygui.jpg\" height=\"389\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Sauteed Yellow Turnips*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n(Also known as Swede or Rutabaga)\u003C\/div\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sauteed-yellow-turnips\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is the mennonite way of cooking Turnips.\u0026nbsp;\u0026nbsp; I first tasted it like this \nback in the 1990's when I ate at a Mennonite Restaurant in St Jacob's, \nOntario, in Canada.\u0026nbsp;\u0026nbsp; It was delicious.\u0026nbsp; I searched and searched for a \nrecipe, but couldn't find one.\u0026nbsp;\u0026nbsp; I experimented and this is what I came \nup with which is very close to the way theirs tasted. I've been doing my\n swede this way ever since.\u0026nbsp; Much better than just boiled.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 large rutabaga\/swede, peeled and grated\u003C\/div\u003E\n\u003Cdiv\u003E\n(or two small to medium ones.\u0026nbsp; You will need about 5 to 6 cups grated swede)\u003C\/div\u003E\n\u003Cdiv\u003E\n5 TBS butter\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS soft light brown sugar, packed\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN1321_zpshtnn6mhi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1321_zpshtnn6mhi.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\nMelt\n the butter in a large skillet.\u0026nbsp;\u0026nbsp; Add the rutabaga\/swede and saute over \nmedium low heat, stirring occasionally until they are soft and turn a \ndeep yellow in colour.\u0026nbsp; Stir in the brown sugar and season to taste with\n salt and black pepper.\u0026nbsp; Serve hot.\u0026nbsp; Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/363207847207418774\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/sauteed-yellow-turnips-swede-or-rutabaga.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/363207847207418774"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/363207847207418774"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/sauteed-yellow-turnips-swede-or-rutabaga.html","title":"Sauteed Yellow Turnips (Swede or Rutabaga)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2226337484701703479"},"published":{"$t":"2013-12-02T04:00:00.000+00:00"},"updated":{"$t":"2013-12-02T07:30:33.283+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Honey and Garlic Roasted Pork"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2140_zps81af72cc.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2140_zps81af72cc.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I was a very young bride, many moons ago the old Italian mother of a friend of mine taught me about making slits into pork and beef roasts and inserting slivers of garlic to add fabulous flavours to the meat.\u0026nbsp; It made such a wonderful difference I have been doing it ever since.\u0026nbsp;\u0026nbsp; And it doesn't take a lot to add a real flavour boost.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2142_zps81763d9d.jpg\" border=\"0\" height=\"335\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2142_zps81763d9d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHoney is another thing which goes really well with pork, and garlic for that matter.\u0026nbsp;\u0026nbsp; Pork is naturally kind of a sweet meat, and very rich.\u0026nbsp; Honey helps to accentuate that richness very well.\u0026nbsp;\u0026nbsp; Think honey garlic spareribs . . .but there is no soy in this recipe.\u0026nbsp; Not needed. I use orange juice instead, because you know pork is also a meat that goes very well with fruit . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2143_zps93470372.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2143_zps93470372.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA lot of the flavour comes from the rub mixture of salt, pepper, paprika and thyme.\u0026nbsp; It's such a simple way to get extra flavour and colour.\u0026nbsp;\u0026nbsp;\u0026nbsp; The combination of the rub, the sauce . . . heavenly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2145_zps7a0e0d52.jpg\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2145_zps7a0e0d52.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA bit of chicken stock in the bottom of the tin helps to keep the meat moist and along with frequent basting ensures that you will have a beautifully flavoured, coloured, succulent and tender roast.\u0026nbsp;\u0026nbsp; A few slices of this with some of the pan juices spooned over top and you're in heaven.\u0026nbsp;\u0026nbsp; Fabulous contrast of flavours that marry together in bliss!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2137_zps2fdc023e.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2137_zps2fdc023e.jpg\" width=\"394\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Honey and Garlic Roasted Pork Loin*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/honey-and-garlic-roasted-pork-loin\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nIt doesn't take a lot of effort to create something tasty.\u0026nbsp;\u0026nbsp; Honey, orange, garlic, thyme.\u0026nbsp;\u0026nbsp; It's a winner!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 2-lb boneless pork loin roast\u003C\/div\u003E\n1 tsp fine sea salt\u003C\/div\u003E\n1\/2 tsp black pepper\u003C\/div\u003E\n1\/2 tsp paprika\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n2 fat cloves of garlic, peeled and slivered\u003C\/div\u003E\n2 TBS orange juice\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS olive oil\u003C\/div\u003E\n60ml of liquid honey (1\/4 cup)\u003C\/div\u003E\n125ml of chicken broth (1\/2 cup)\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2147_zps5375b7e5.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2147_zps5375b7e5.jpg\" width=\"400\" \/\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Mix the salt, pepper, paprika and thyme together.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTake\n your pork loin and cut deep slits into it at regular intervals from the\n top.\u0026nbsp; Push a sliver of garlic down into each.\u0026nbsp;\u0026nbsp; Rub it all over with \nthe salt mixture.\u0026nbsp; Place it into a small roasting tin.\u0026nbsp;\u0026nbsp; Mix together \nthe honey, juice and oil.\u0026nbsp;\u0026nbsp; Pour this mixture over top of the pork \nroast.\u0026nbsp;\u0026nbsp; Pour the broth into the bottom of the pan.\u0026nbsp;\u0026nbsp; Roast it in the \noven for 45 to 60 minutes, basting it frequently.\u0026nbsp; The juices should run\n clear.\u0026nbsp; (145*F\/62*C)\u0026nbsp; Remove the pork from the pan to a heated plate \nand cover lightly.\u0026nbsp; Keep warm.\u0026nbsp;\u0026nbsp; Strain the juices from the pan into a \nsaucepan.\u0026nbsp; Bring to a boil and reduce until slightly thickened.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSlice the roast to serve with some of the juices spooned over top."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2226337484701703479\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/honwy-and-garlic-roasted-pork.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2226337484701703479"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2226337484701703479"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/honwy-and-garlic-roasted-pork.html","title":"Honey and Garlic Roasted Pork"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-603008822929074961"},"published":{"$t":"2013-11-14T04:00:00.001+00:00"},"updated":{"$t":"2021-06-14T03:03:55.928+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"SundayTimes"}],"title":{"type":"text","$t":"Roast Chicken and other things"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg alt=\"photo The_Ultimate_Cookbook_-_Part_1_-_front_cover-1_zps913f4863.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/The_Ultimate_Cookbook_-_Part_1_-_front_cover-1_zps913f4863.jpg\" width=\"326\" \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nSunday Lunch has to be one of the nicest traditions here in the UK.\u0026nbsp; It's actually a dinner . . . not a lunch (usually served early to mid afternoon).\u0026nbsp; Not sure why it is called lunch, but I have noted that most celebratory dinners here in the UK are referred to as lunch, prime example being Christmas Lunch.\u0026nbsp; Who am I to quibble when we are talking about something as delicious a meal as Sunday Lunch generally is!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOver the next four weeks The Sunday Times is publishing a pull out Ultimate Cookbook as part of the Incredible Edibles Food Series, dedicated to food and dining.\u0026nbsp;\u0026nbsp; This weeks focus is Sunday Lunch, and you can get your copy of The Sunday Times Ultimate Cookbook:\u0026nbsp; Sunday Lunch this weekend, on Sunday the 17th November, featuring no less than twelve of the finest\u0026nbsp; recipes for this occasion\u0026nbsp; brought to you by twelve celebrity chef's.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will be able to enjoy and recreate such tasty delights as Jamie Oliver's Sunday Roast Steak and Marcus Waring's\u0026nbsp; Mushroom Cobbler (for the veggies), only two of the delicious recipes on offer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"photo TimesPostpic1_zpsa3da6547.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/TimesPostpic1_zpsa3da6547.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;Who doesn't love a delicious Roast Chicken dinner??\u0026nbsp; It has to be one of \nthe most popular Sunday lunches ever.\u0026nbsp;\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E Simple, easy and delicious . . .\u0026nbsp; plus .\n . . you have the \u003Ci\u003Eadded\u003C\/i\u003E bonus of leftovers for some tasty sandwiches on \nMonday and, \u003Ci\u003Eif \u003C\/i\u003Eyou are really thrifty, the bonus of a delicious soup \ncreated from the bones and any scraps left on them for Tuesday.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Chicken4.jpg\" style=\"height: 395px; width: 354px;\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say that\u0026nbsp; Simon Hopkinson's simple and delicious recipe for Roast Chicken is one of the best I have tasted.\u0026nbsp; The chicken\u0026nbsp; turned out moist and full of flavour, with a delicious crisp skin and beautiful pan juices.\u0026nbsp;\u0026nbsp; I always roast my chicken on a bed of peeled potatoes and carrots.\u0026nbsp;\u0026nbsp; They act as somewhat of a trivet and I do admit . . . having absorbed some of those delicious chicken juices they taste fabulous when done as well.\u0026nbsp; (Plus all of the mess is in one pan to clean up)\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"photo RoastChicken2TimesPost_zps508a0897.jpg\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/RoastChicken2TimesPost_zps508a0897.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLemon, garlic, herbs . . . simple ingredients . . .\u0026nbsp; WOW flavours.\u0026nbsp; Moist and tender chicken, crisp skin . . . delicious pan juices.\u0026nbsp; What's \u003Ci\u003Enot\u003C\/i\u003E to love about a dish such as this???\u0026nbsp; The Toddster was in seventh heaven . . . and so was I.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg alt=\"photo Roastchicken4times_zpsa5cc5932.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Roastchicken4times_zpsa5cc5932.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Roast Chicken*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 2 to 3\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roast-chicken\"\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThe Ultimate roast chicken by Simon Hopkinson, as seen in The Sunday Times Ultimate Cookbook, sunday lunch.\u0026nbsp; The\n former Bibendum chef turned author can roast and write with equal \naplomb. His 1994 book, Roast Chicken and other stories, remains a \nmasterpiece of it's kind.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n110g of good butter, at room temperature\u003C\/div\u003E\n(about 1\/2 cup)\u003C\/div\u003E\n1.8 kg free range chicken (about 3 1\/2 pounds)\u003C\/div\u003E\nsalt and pepper\u003C\/div\u003E\n1 lemon\u003Cbr \/\u003E\nseveral sprigs of thyme or tarragon, or a mixture of the two\u003C\/div\u003E\n1 garlic cloves, peeled and crushed\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"photo carvingchickenTimesPost2_zpse64ab11b.jpg\" border=\"0\" height=\"357\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/carvingchickenTimesPost2_zpse64ab11b.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 230*C\/ 475*F\/ gas mark 7.\u0026nbsp; Smear the butter with your hands\n all over the bird.\u0026nbsp; Put the chicken in a roasting tin that will \naccommodate it with room to spare.\u0026nbsp; Season liberally with salt and \npepper and squeeze over the juices of the lemon.\u0026nbsp;\u0026nbsp; Put the herbs and \ngarlic inside the cavity, along with the squeezed out lemon halves.\u0026nbsp; \nThis will add a fragrant lemony flavour to the finished dish.\u0026nbsp; Roast the\n chicken in the oven for 10 to 15 minutes.\u0026nbsp; Baste, then turn the oven \ntemperature down to 190*C\/ 375*F\/ gas mark 5.\u0026nbsp; Roast for a further 30 to\n 45 minutes, with further occasional basting.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe bird should be \ngolden brown all over with a crisp skin, with buttery, lemony juices of a\n nut brown colour in the bottom of the tin.\u0026nbsp; Turn off the oven, leaving \nthe door ajar, and leave the chicken to rest for at least 15 minutes \nbefore carving.\u0026nbsp;\u0026nbsp; This enables the flesh to relax gently, retainin gthe \njuices in the meat and ensuring trouble free carving and a moist bird.\u0026nbsp; \nCarve the bird to suit yourself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ENote:\u0026nbsp;\u003C\/b\u003E I \npersonally like to roast my chickens on a trivet of potatoes and carrots\n that I have tossed\u0026nbsp;\u003Cbr \/\u003E\nlightly with some olive oil and seasoning.\u0026nbsp; The end \nresult is a meal in one dish, with nicely roasted carrots and potatoes \nwith a gorgeous flavour having been basted with all those chicken and \nlemon juices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGet your copy of The Sunday Times Ultimate Cookbook:\u0026nbsp; Sunday Lunch this weekend, the first in a four-part series.\u0026nbsp; Featuring a selection of the finest recipes of the celebrity chef era.\u0026nbsp; The Ultimate Cookbook is part of\u0026nbsp; The Incredible Edibles Food Series dedicated to food and dining.\u0026nbsp; Upcomng editions in the series are Quick Eats on Sunday November 24th, Brunch \u0026amp; Baking on Sunday December 1st and Dinner Party on Sunday December 8.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nVisit\u003Ca href=\"http:\/\/www.thesundaytimes.co.uk\/\"\u003E\u003Cb\u003E thesundaytimes.co.uk\u003C\/b\u003E\u003C\/a\u003E to subscribe and to find out more details about exclusive Times + chef eents hosted at some of the country's best restaurants.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cspan\u003E\u003C!--more--\u003E\u003C\/span\u003E\u003Cspan\u003E\u003C!--more--\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/603008822929074961\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/roast-chicken-and-other-things.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/603008822929074961"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/603008822929074961"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/roast-chicken-and-other-things.html","title":"Roast Chicken and other things"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-479350218839496981"},"published":{"$t":"2013-09-30T06:50:00.002+01:00"},"updated":{"$t":"2013-09-30T06:53:12.609+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Braised Beef Brisket with Carrots"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0872_zps4353dd33.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0872_zps4353dd33.jpg\" width=\"386\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey had rolled Beef Brisket on offer at the shops the other day so I picked up a small one to cook at the weekend.\u0026nbsp; We don't do read meat very often actually . . . and I really do like brisket.\u0026nbsp;\u0026nbsp; It's one of our favourites.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0859_zps108aaadd.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0859_zps108aaadd.jpg\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not a beef roast you can cook in the traditional way, by dry roasting however.\u0026nbsp; Brisket is a cut which comes from the lower chest of the animal, where you would find the \"pecs\" of the steer, and since they don't have collar bones, they help to support at least 60% of the weight of the animal.\u0026nbsp;\u0026nbsp; The brisket needs specialized cooking.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0860_zpsd5bec0f0.jpg\" border=\"0\" height=\"355\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0860_zpsd5bec0f0.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nProperly cooked however always results in one of the tastiest cuts of beef.\u0026nbsp; It needs slow braising, either on top of the stove, in the slow cooker or in the oven.\u0026nbsp; All of that connective tissue turns gelatinous during the long cooking time, resulting in a very succulent piece of meat.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0868_zps61c02cd4.jpg\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0868_zps61c02cd4.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn short . . . they make great pot roasts!\u0026nbsp;\u0026nbsp; This is one of my favourit ways to cook it . . . Boeuf Aux Carottes . . . or Braised Beef Brisket with Carrots.\u0026nbsp; Browned on top of the stove and then oven braised with onions, bacon lardons, carrots, bay leaf and other aromatics . . . white wine . . .\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0861_zps682cf901.jpg\" border=\"0\" height=\"353\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0861_zps682cf901.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result being a deliciously tender roast, with a fabulous au jus and wonderfully flavoured carrots that you could almost mash into the juices for an extra tasty gravy . . .\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0867_zps507bcd90.jpg\" border=\"0\" height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0867_zps507bcd90.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to serve it simply sliced, with some of the carrots along side and some other veg, and with some of the juices spooned over top.\u0026nbsp;\u0026nbsp; Simple but . . . most delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo BoeufauxCarottes_zps9db8e82c.jpg\" border=\"0\" height=\"350\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Blog%20Thingies\/BoeufauxCarottes_zps9db8e82c.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp; \u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003E*Boeuf aux Carottes*\u003C\/span\u003E\u003Cbr \/\u003E\n(Braised Beef Brisket with Carrots)\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/boeuf-aux-carrotes-1\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis\n is a lovely meal that requires very little effort. You end up with \nmeltingly tender beef with a rich broth, sweet and buttery in flavour \nfrom the carrots. I served it with a celeriac\/potato mash and some \nlightly steamed haricots verts. (green beans)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 TBS extra virgin olive oil\u003Cbr \/\u003E\n1.5 kg of rolled beef brisket (about 3 pounds)\u003Cbr \/\u003E\n1.5 kg of carrots, peeled and trimmed (about 3 pounds)\u003Cbr \/\u003E\n150g bacon lardoons (about 1\/2 cup)\u003Cbr \/\u003E\n1 onion, peeled, halved and thinly sliced\u003Cbr \/\u003E\n2 garlic cloves, peeled and crushed\u003Cbr \/\u003E\n1 fresh bay leaf\u003Cbr \/\u003E\n1 sprig of fresh thyme\u003Cbr \/\u003E\n1 small leafy celery stalk\u003Cbr \/\u003E\n500ml dry white wine, or unsweetened apple juice (2 cups)\u003Cbr \/\u003E\nCoarse sea salt and freshly ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n 1 TBS of the olive oil in a large roaster on top of the stove. (Use one\n with a fitted lid) Add the brisket and brown it slowly on all sides. \nOnce browned, remove it to a plate, salt it generously and then set it \naside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat the remaining oil in the roaster and add the carrots,\n 1 tsp of salt and cook, stirring them occasionally, until they are \nbrowned. This will take from 3 to 5 minutes. Remove and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut the lardoons and onions into the roaster and then cook them over high heat until nicely browned, about 3 to 5 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd\n the garlic, bay leaf, thyme, celery, beef and carrots. Pour in the wine\n or juice, and add water almost to cover. Bring to the boil. Skim off \nany foam that may surface, then top with the lid and roast in a \npre-heated oven at 150*C\/300*F. Roast for 3 hours, turning the meat over\n at least once during the cooking time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove from the oven and \ntake the meat out of the liquid. Let rest for about 15 minutes before \ncutting in thin slices to serve, accompanied with the carrots and lovely\n juices spooned over top. Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/479350218839496981\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/braised-beef-brisket-with-carrots.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/479350218839496981"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/479350218839496981"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/braised-beef-brisket-with-carrots.html","title":"Braised Beef Brisket with Carrots"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1095650377160145320"},"published":{"$t":"2013-01-22T04:00:00.001+00:00"},"updated":{"$t":"2022-01-30T12:50:36.132+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Roast Chicken with a Lemon Herb Stuffing"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Chester Market\" height=\"483\" id=\"il_fi\" src=\"http:\/\/www.chesterwalls.info\/gallery\/chesterpics\/marketmodern.JPG\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" title=\"Chester Market\" width=\"640\" \/\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis past weekend I picked up a beautiful roasting chicken at the Chester City Indoor Market.\u0026nbsp; We are so lucky to have an indoor market here in our lovely city.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOther than a few odds and sods, there is not much you can't get there . . . cheeses, eggs, fresh produce, baked goods, fish, meats and poultry.\u0026nbsp;\u0026nbsp; There is literally everything there and all reasonably priced and all out of the elements, dry and warm.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\n\u003C\/div\u003E\n\u003Cimg alt=\"Roast Chicken with a Lemon Herb Stuffing\" class=\"pinImage rounded\" data-load-state=\"pending\" height=\"640\" src=\"https:\/\/s-media-cache-ak0.pinimg.com\/564x\/89\/c4\/a8\/89c4a8bccb795e28479ff00def87ca0c.jpg\" title=\"Roast Chicken with a Lemon Herb Stuffing\" width=\"485\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\nI decided to roast it using my favourite recipe for roasting chicken, which is one that I have adapted from a recipe I found in Rachel Allen's book, Rachel's Food for Living.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI just love Rachel Allen's recipes.\u0026nbsp;\u0026nbsp; They are not too fiddly and well written, and I have always been able to adapt them to my own methods and tastes.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Roast Chicken with a Lemon Herb Stuffing\" border=\"0\" height=\"608\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4246_zps4922bc34.jpg\" title=\"Roast Chicken with a Lemon Herb Stuffing\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIt helps when you are going to roast a chicken to have a really good chicken to begin with.\u0026nbsp;\u0026nbsp; I love buying my roasting chickens from a butcher.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThey are normally air dried which means that\u0026nbsp; the skin gets really crisp and flavourful . . . not like a grocery store chicken which has spent days sweating under plastic cling film.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThey may not be as pretty to look at as the grocery shop chicken . . . but there is no real comparison when it comes to taste . . .\u0026nbsp; a free range Butcher's chicken just plain tastes better.\u0026nbsp; It tastes like chicken is supposed to taste.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Chicken with a Lemon Herb Stuffing\" border=\"0\" height=\"546\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4244_zpsbbd4590e.jpg\" title=\"Roast Chicken with a Lemon Herb Stuffing\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI don't change a thing when it comes to Rachel's lemon and herb stuffing.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt is her mother's recipe and pretty hard to beat . . . soft bread crumbs, gently softened onion, butter, herbs . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003Elemon, both the zest and the juice . . . and of course salt and pepper.\u0026nbsp; It doesn't get much better than that.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Chicken with a Lemon Herb Stuffing\" border=\"0\" height=\"571\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4248_zps397b1abd.jpg\" title=\"Roast Chicken with a Lemon Herb Stuffing\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI love to rub my roasting chickens with lots and lots of butter.\u0026nbsp; It just gives it a nice colour and flavour and I sprinkle it with plenty of sea salt, black pepper and some more of the thyme which was used in the stuffing.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENow here's where I vary from her method. \u0026nbsp; I like to cut up potatoes and sweet potatoes (if I have them) and lay them around the chicken in the roasting dish.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI dot them with some of the fat which I have pulled out from the inside of the chicken . . . and of course season once again with more salt and pepper and a few sprigs of herbs.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Chicken with a Lemon Herb Stuffing\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4273_zpsfcea58e1.jpg\" title=\"Roast Chicken with a Lemon Herb Stuffing\" width=\"590\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nA few hours later we are rewarded with a beautifully roasted chicken, with lovely crisp skin and meltingly tender roasted potatoes . . . not to mention that delicious lemon and herb stuffing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can't get much better than that!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Chicken with a Lemon Herb Stuffing\" border=\"0\" height=\"578\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/RoastChicken_zps852cf25c.jpg\" title=\"Roast Chicken with a Lemon Herb Stuffing\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon and Herb Stuffed Roast Chicken*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-and-herb-stuffed-roast-chicken\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA moist and delicious perfectly roasted chicken, stuffed with a fabulous lemony herb bread stuffing.\u0026nbsp;\u0026nbsp; Fabulous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 large free range roasting chicken (between 3 1\/2 and 5 pounds in weight)\u003Cbr \/\u003E\na knob of softened butter\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper\u003Cbr \/\u003E\na few thyme leaves\u003Cbr \/\u003E\nthe juice of half a lemon\u003Cbr \/\u003E\n375ml of chicken stock (1 1\/2 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Stuffing:\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\n1 small onion, peeled and finely chopped\u003Cbr \/\u003E\n2 TBS chopped fresh parsley\u003Cbr \/\u003E\n1 tsp chopped fresh thyme leaves\u003Cbr \/\u003E\n1 tsp chopped fresh sage leaves\u003Cbr \/\u003E\nthe finely grated zest of one unwaxed lemon\u003Cbr \/\u003E\nthe juice of 1\/2 lemon\u0026nbsp; \u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n100g of fresh soft white bread crumbs (about 1 3\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 large sweet potato, peeled and cut into large chunks\u003Cbr \/\u003E\n6 medium potatoes peeled and cut into large chunks\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 TBS flour\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roast Chicken with a Lemon Herb Stuffing\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/Roastpotatoes.jpg\" title=\"Roast Chicken with a Lemon Herb Stuffing\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Have ready a nice deep roasting pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt\n the butter for the stuffing in a skillet.\u0026nbsp;\u0026nbsp; Add the onion.\u0026nbsp; Cook, \nstirring over low heat, without browning, until it is meltingly soft, \nabout 10 minutes.\u0026nbsp; Tip in the herbs, lemon zest, lemon juice and bread \ncrumbs.\u0026nbsp;\u0026nbsp; Season to taste with salt and pepper.\u0026nbsp;\u0026nbsp; Allow to cool \ncompletely.\u0026nbsp; (Safe the squeezed lemon carcass)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace your chicken\n into the roasting pan.\u0026nbsp; Stuff the cavity lightly with the bread \nstuffing.\u0026nbsp; Slather the chicken breast all over with a knob of softened \nbutter.\u0026nbsp; Sprinkle with some sea salt and black pepper and a few thyme \nleaves.\u0026nbsp;\u0026nbsp; Squeeze the juice of half a lemon over top.\u0026nbsp; Place the lemon \ncarcass into the roasting pan around the chicken along with the one you \nused for the stuffing.\u0026nbsp; Scatter the peeled vegetables around the base of\n the chicken.\u0026nbsp; Sprinkle lightly with some salt and herbs.\u0026nbsp;\u0026nbsp; Pour about \nhalf the chicken stock around the chicken and vegetables.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoast \nfor 1 1\/2 to 1 3\/4 hours, basting with the pan juices and turning the \nvegetables over halfway through the baking time.\u0026nbsp; When done the juices \nshould run clear from the chicken when pierces between the thigh and the\n breast and the legs should feel quite loose when gently twisted.\u0026nbsp; \nRemove from the oven.\u0026nbsp;\u0026nbsp; Remove the chicken and vegetables from the pan \nto a serving platter.\u0026nbsp; Loosely tent with foil to keep warm.\u0026nbsp;\u0026nbsp; You will \nwant it to rest for about 20 minutes now, while you make the gravy and \ncook any additional vegetables.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Roast Chicken with a Lemon Herb Stuffing\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/BestRoastChicken.jpg\" title=\"Roast Chicken with a Lemon Herb Stuffing\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the gravy, pour the pan \njuices out into a measuring jug.\u0026nbsp; Pour a bit of boiling water in the pan\n and scrape up any juicy browned bits.\u0026nbsp; Pour this into the measuring \njug.\u0026nbsp;\u0026nbsp; Spoon about 2 TBS of the fat from the jug into a saucepan.\u0026nbsp; \nDiscard the remainder of the fat.\u0026nbsp;\u0026nbsp; Heat over medium heat until \nbubbling.\u0026nbsp; Whisk in the flour and cook for about a minute.\u0026nbsp;\u0026nbsp; Slowly \nwhisk in the pan juices, whisking until the mixture begins to bubble and\n thicken slightly.\u0026nbsp; Season to taste.\u0026nbsp; Allow to simmer over low heat for a\n few minutes to get rid of any flour taste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe the chicken \nsliced, along with some of the gravy, stuffing and roasted vegetables, \nand of course any other vegetables you have prepared.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe love to have carrots and peas with this!\u0026nbsp; Boring I know, but very tasty.\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1095650377160145320\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/roast-chicken-with-lemon-herb-stuffing.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1095650377160145320"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1095650377160145320"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/roast-chicken-with-lemon-herb-stuffing.html","title":"Roast Chicken with a Lemon Herb Stuffing"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4802105864824842570"},"published":{"$t":"2012-03-26T04:00:00.004+01:00"},"updated":{"$t":"2012-03-26T04:00:03.456+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cook-bookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Roast Rack of Pork with Fennel and Honey Mustard"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/rack-of-porkHT-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI think rack of pork has to be one of my favourite roasts to cook.  Our local Waitrose sells the most wonderful free range, Hampshire bred pork.  It has a lovely flavour and is so succulent when done.\u003Cbr \/\u003E\u003Cbr \/\u003ETender and sweet, and oh so delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/fennel.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENormally I would cook it with the crackling on . . . Todd loves it all crisp and crunchy . . . it's a real treat.\u003Cbr \/\u003E\u003Cbr \/\u003EFor this roast though you will want to cut the crackling off.  You can roast it separately in the oven if you wish.  Just rub it with a bit of sea salt and drizzle it with a bit of olive oil.  It will be perfectly cooked, and it's quite easy to increase the temperature of the oven when you are done to give it a final blast of heat to really crisp it up after you take the roast out of the oven.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/RoastPork002.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPork and fennel go so well together.  The fennel gets meltingly buttery along with the shallots and taste just wonderful.\u003Cbr \/\u003E\u003Cbr \/\u003EThe potatoes become moist and buttery on the  inside, and crispy and browned on the outside.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/RoastPork006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAll in all this is . . . quite . . . quite . . . delicious!  Recipe adapted from the cookery book\u003Cspan style=\"font-style: italic;\"\u003E  Apples For Jam\u003C\/span\u003E, by Tessa Kiros.  (My absolute favourite cookbook of all time!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/RoastPork014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Roast Rack of Pork with Fennel and Honey Mustard*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4 to 6\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 102, 255); font-weight: bold;\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/roast-rack-of-pork-with-fennel-and-honey-mustard\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis may seem a bit fussy at first, but it's really quite simple and the flavours are beautiful.  Have your butcher prepare you rack of pork by cutting it away from the bone, leaving it attached only at the bottom.  Roasting with the bone adds extra flavour, although to be sure you can use a boneless pork loin if you wish.\u003Cbr \/\u003E\u003Cbr \/\u003E1 kg pork loin rack, prepared as above (about 2.2 pounds)\u003Cbr \/\u003E2 springs of fresh rosemary\u003Cbr \/\u003E2 fennel bulbs, trimmed, cut into wedges, and steamed for 5 to 7 minutes until crispy tender\u003Cbr \/\u003E4 large potatoes, peeled and cut into wedges\u003Cbr \/\u003E4 banana shallots, peeled and cut in half\u003Cbr \/\u003E3 garlic cloves, peeled and mashed a bit\u003Cbr \/\u003E2 fresh bay leaves\u003Cbr \/\u003E4 ounces olive oil\u003Cbr \/\u003E4 ounces white wine or apple juice\u003Cbr \/\u003E4 ounces of water\u003Cbr \/\u003E4 fresh sprigs of sage\u003Cbr \/\u003Esalt and black pepper to taste\u003Cbr \/\u003E2 TBS runny honey\u003Cbr \/\u003E1 tsp dry mustard powder\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/RoastPork020.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 200*C\/400*F.  Place the vegetables in a medium sized roasting tin.  Season with some salt and pepper, turning to coat them.  Place the rosemary springs in between the bone and the flesh of the pork roast.  Set this on top of the vegetables.  Season the roast all over with salt and pepper.  Drizzle the olive oil over the meat and vegetables and then pour the water and wine\/juice around the base.  Tuck 3 of the springs of sage into the vegetables along with the bay leaves.  Place the last spring of sage on top of the roast.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace in the oven and roast for 1 1\/4 hours, basting the vegetables and meat with the juices several times.  By the end of the cooking time the potatoes should be juicy and crispy on the outside, and the meat should be golden and cooked through.\u003Cbr \/\u003E\u003Cbr \/\u003EMix the honey and mustard together and spread this over the top of the roast.  Return to the oven and cook for another 20 to 25 minutes until the fat on the meat is nicely glazed.  Remove from the oven.  Tent with some foil and allow to rest for 15 minutes before serving. Cut the meat off the bone totally and cut the bone pieces between the ribs.  Cut the meat into pork chop sized pieces.  Place the meat in the centre of a platter along with the bones, and surround with the vegetables to serve.  Drizzle some of the honey juices over all."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4802105864824842570\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/03\/roast-rack-of-pork-with-fennel-and.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4802105864824842570"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4802105864824842570"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/03\/roast-rack-of-pork-with-fennel-and.html","title":"Roast Rack of Pork with Fennel and Honey Mustard"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9175743636632779263"},"published":{"$t":"2011-04-06T04:00:00.004+01:00"},"updated":{"$t":"2017-09-06T11:20:39.894+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Slow Roasted Lamb Shoulder"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-ed6EKXNjfGI\/Wa_LVETG7DI\/AAAAAAABQM4\/PcC3lbZx3-Q8UFIEbqbqYRC-bxabt9zKwCLcBGAs\/s1600\/unnamed-295.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"603\" data-original-width=\"639\" height=\"602\" src=\"https:\/\/2.bp.blogspot.com\/-ed6EKXNjfGI\/Wa_LVETG7DI\/AAAAAAABQM4\/PcC3lbZx3-Q8UFIEbqbqYRC-bxabt9zKwCLcBGAs\/s640\/unnamed-295.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nFor someone who had only ever tasted lamb once before I moved over to the UK, I have  become a fast and firm lover of this glorious meat.  The only time I'd had it back in Canada, was the time my mother thought she would try to cook us some lamb chops.  They smelled like mittens burning in the frying pan,  and \u003Cspan style=\"font-style: italic;\"\u003Ethat\u003C\/span\u003E was the end of that.  We never had it again.  I'm afraid that experience kind of put me off of it . . . for a very long time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Kqa62vvPQBw\/Wa_LZ9HHHNI\/AAAAAAABQM8\/cM0eAYs0mjkATafX7EkpzVO_OfU2XHcpACLcBGAs\/s1600\/unnamed-296.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"554\" data-original-width=\"639\" height=\"554\" src=\"https:\/\/2.bp.blogspot.com\/-Kqa62vvPQBw\/Wa_LZ9HHHNI\/AAAAAAABQM8\/cM0eAYs0mjkATafX7EkpzVO_OfU2XHcpACLcBGAs\/s640\/unnamed-296.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nAt our  wedding meal, which was held in a Brewer's Fayre pub here in the UK, I decided to be brave, and chose Lamb Loins with a Cumberland Sauce as my meal.  The rest is history.  I fell in love at first bite, and it's been a happy love affair that has grown from strength to strength ever since!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-cA-8ccn5zwM\/Wa_LgLP3tYI\/AAAAAAABQNA\/wMsmWNOuV6cXZEiV_Vgiprk5zPuUwLUiQCLcBGAs\/s1600\/unnamed-297.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"555\" data-original-width=\"639\" height=\"554\" src=\"https:\/\/4.bp.blogspot.com\/-cA-8ccn5zwM\/Wa_LgLP3tYI\/AAAAAAABQNA\/wMsmWNOuV6cXZEiV_Vgiprk5zPuUwLUiQCLcBGAs\/s640\/unnamed-297.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nOh, I do love a nice lamb chop . . . seasoned and seared until it is just pink inside . . . likewise rack of lamb or leg of lamb.  Tender and pink and oh so tasty.  The Salt Marsh Lamb over here is the best in the world and a real treat to eat.  Although it costs more, I try to eat Welsh or British Lamb over any imported lamb.  It's rather strange really that home grown lamb should cost more than the foreign stuff . . . but I do have to say, it is well worth the extra expense!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-UeKqyAP3S8M\/Wa_Lmj1GOJI\/AAAAAAABQNE\/iV3ICMTL_Yc6PlPVzojAatpKipUmcGv3QCLcBGAs\/s1600\/unnamed-298.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"547\" data-original-width=\"639\" height=\"546\" src=\"https:\/\/3.bp.blogspot.com\/-UeKqyAP3S8M\/Wa_Lmj1GOJI\/AAAAAAABQNE\/iV3ICMTL_Yc6PlPVzojAatpKipUmcGv3QCLcBGAs\/s640\/unnamed-298.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nMy favourite cut  has to be the shoulder.  When cooked properly, this has got to be the tenderest, most flavourful cut of meat ever.  Rich and succulent, it is just packed full of taste . . . and it's so very easy to cook.  It doesn't take special techniques, or talents.  It doesn't even take special spices and herbs.  You could do a really tasty shoulder, using nothing but salt and pepper as far as that goes!  This is the roast that \u003Cspan style=\"font-style: italic;\"\u003Ereally \u003C\/span\u003Ecooks itself!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-pC8O0LfQ6Ww\/Wa_LtNYT43I\/AAAAAAABQNI\/7acux7Anp5AVqiVYDasTUwhB6Itqi_hMACLcBGAs\/s1600\/unnamed-299.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"564\" data-original-width=\"639\" height=\"564\" src=\"https:\/\/4.bp.blogspot.com\/-pC8O0LfQ6Ww\/Wa_LtNYT43I\/AAAAAAABQNI\/7acux7Anp5AVqiVYDasTUwhB6Itqi_hMACLcBGAs\/s640\/unnamed-299.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA sprinkle of seasalt and pepper, and a gentle massaging with some olive oil . . . then laid to rest on a bed of rosemary sprigs and garlic cloves . . . and gently blanketed with more . . .  this is the roast that is quite happy to be ignored until about half an hour before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-9040WCxajpk\/Wa_Ly_c0iqI\/AAAAAAABQNM\/5Q9AQBOj3xIpOxbYOwwlzQJVMqccsMLdgCLcBGAs\/s1600\/unnamed-300.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"592\" data-original-width=\"639\" height=\"592\" src=\"https:\/\/2.bp.blogspot.com\/-9040WCxajpk\/Wa_Ly_c0iqI\/AAAAAAABQNM\/5Q9AQBOj3xIpOxbYOwwlzQJVMqccsMLdgCLcBGAs\/s640\/unnamed-300.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nAnd then . . . oh my goodness . . . tender deliciousness that falls apart at the touch of a fork . . . oh so scrummy, served up with a big pan of oven roasted root vegetables . . . carrots, swede, parsnips, beetroot . . . oh and a bit of butternut squash thrown into the roasting pan as well, coz it was there . . . and I felt like it.  Oh so sweet and delicious . . .  and just perfect with this tender lamb.  Some freshly mashed potatoes and Bisto on the side and lashings of Mint Sauce proved this to be a most delectably gratifying, if humble . . .  Sunday lunch!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OW756PIHe20\/Wa_L4zYLwtI\/AAAAAAABQNU\/tpmp3XMq6MItc4CmNmQItByoSMoeqXuBgCLcBGAs\/s1600\/unnamed-301.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"639\" data-original-width=\"635\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-OW756PIHe20\/Wa_L4zYLwtI\/AAAAAAABQNU\/tpmp3XMq6MItc4CmNmQItByoSMoeqXuBgCLcBGAs\/s640\/unnamed-301.jpg\" width=\"634\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Slow Roast Shoulder of Lamb*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6 to 8, depending on appetites\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/slow-roast-shoulder-of-lamb\" style=\"color: rgb(51 , 102 , 255); font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDeliciously  tender. Nothing could be easier.  This roast cooks itself.  I like to  serve this with a pan of roasted vegetables . . . butternut squash,  beetroot, carrots, parsnips, swede, and a big pot of mashed spuds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 (2kg) shoulder of lamb, bone in\u003Cbr \/\u003E\na bunch of fresh rosemary\u003Cbr \/\u003E\na handful of garlic cloves, unpeeled\u003Cbr \/\u003E\nolive oil\u003Cbr \/\u003E\nsea salt and freshly ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCrack your oven up to the highest temperature it will go.  You will need a large casserole roaster with a lid.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTake  your piece of meat and cut slashes in a diagonal pattern across the fat  on the top of it with a sharp knife.  Drizzle with olive oil and  sprinkle generously with some sea salt and freshly ground black pepper.   Rub this into the meat with your hands.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace half of the  rosemary sprigs and the garlic into the bottom of the roasting dish.   Drizzle with olive oil.  Place the lamb on top.  This bed of herbs and  garlic will act as a trivet and flavour the meat.  Top your lamb with  the remaining rosemary and garlic.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCover and place into the  preheated oven.  Immediately reduce the oven temperature to 170*C\/325*F\/  gas mark 3.  Cook, undisturbed for 4 hours.  By then it should be  deliciously tender.  Remove from the oven and set aside, tented with  foil to rest for about half an hour.  Use two forks to tear off pieces  of the meat for eating.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can make a gravy with the juices, but  I find it has an odd green tint which we don't like and it is difficult  to get rid of all the fat.  So I just use Bisto.  You can squeeze some  of the garlic out of the skins to mash and serve with the meat though.  It's really quite mellow and delicious."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9175743636632779263\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/04\/slow-roasted-lamb-shoulder.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9175743636632779263"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9175743636632779263"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/04\/slow-roasted-lamb-shoulder.html","title":"Slow Roasted Lamb Shoulder"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-ed6EKXNjfGI\/Wa_LVETG7DI\/AAAAAAABQM4\/PcC3lbZx3-Q8UFIEbqbqYRC-bxabt9zKwCLcBGAs\/s72-c\/unnamed-295.jpg","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3551883219260898453"},"published":{"$t":"2011-01-18T04:00:00.003+00:00"},"updated":{"$t":"2011-01-18T04:00:01.513+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbook review"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Ginger Marmalade Roasted Chicken"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 335px; height: 448px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Book%20pictures\/lottes-book.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey say you shouldn't judge a book by it's cover, but I'm afraid that sometimes I do.  I came across this cookery book a month or so before Christmas, and I absolutely fell in love with the cover.  I had never heard of Lotte Duncan,  (I know, what rock was I hiding under!), but the beautiful presentation of this fabulous looking tart on it's cover made me swoon.  Pink is also one of my favourite colours and so . . . I was smitten.  I just \u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003Ehad\u003C\/span\u003E to bring it home with me.\u003Cbr \/\u003E\u003Cbr \/\u003EI love cookery books.  I have a ton of cookery books.  I have so many cookery books  that, every time I bring a new one into the house, Todd rolls his eyes in exasperation and voices his doubt that I really needed to buy yet another one . . . however . . .  let it be put down for the record . . . \u003Cspan style=\"font-style: italic;\"\u003Ehere and now\u003C\/span\u003E . . . that he has\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E never\u003C\/span\u003E once complained at having to eat the results of my cooking labours, which are the natural side effect of me having made a new purchase!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 364px; height: 332px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18569.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003E(the first basting, early on in the cooking time)\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI read cookbooks like I read novels.  I literally devour them from page one to the last page, and when I read Lotte's introduction to this book where she said:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003E“I believe that to enjoy your food, you don’t want to be so tired from cooking that you’re unable to lift a fork to eat it…”\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI thought to myself . . . here is a woman after my own heart.  I have always believed that cooking should be a fun and non \"labour intensive\" exercise . . . and delicious of course!  I had enough of labour intensive when I was cooking at the manor, churning out six-course \u003Cspan style=\"font-style: italic;\"\u003E\"silver service\"\u003C\/span\u003E dinners all on me own . . . and,  whilst I truly enjoyed the challenge of it all, that was work and I was being paid to do it . . . at home . . .  I like simple.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 365px; height: 331px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18574.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003E(the finished bird)\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI've  made several recipes from this book now, and I have to say, Lotte is as good as her word.  There is not much in it's pages that is so labour intensive as to put you off from cooking it. There's quite a variety of recipes here as well  . . . from a sensible sausage and bean casserole, on up to a beautifully whimsical syllabub trifle!  The photos are beautifully presented,  and the recipes seasonal.  All in all, I count this as one of my favourite cookery book purchases last year.\u003Cbr \/\u003E\u003Cbr \/\u003EWe love Roast Chicken in this house.  Most times when I cook it, I follow the same pattern . . . I start off with a good free range bird, and then I rub it with butter and herbs all over and under the skin of the breast, pushing it in as far as I can go and massaging it on the outside.  I stuff it with lemons and garlic, and then I squeeze lemon juice over the top, seasoning it with salt and pepper as I go.  It always turns out fabulousy delicious, and we love it.  Garlic, lemon and chicken are like the holy trinity of chickendom!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 367px; height: 308px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18576.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003E(another angle)\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELotte had a deliciously different recipe in her book that I wanted to try however . . . Marmalade Roasted Chicken and, so, quite naturally I did . . . try it that is, with most delicious results . . . but of course, as you know . . . I had to do things just a tad bit differently . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EOne\u003C\/span\u003E, because I can never leave well enough alone, and \u003Cspan style=\"font-style: italic;\"\u003Etwo,\u003C\/span\u003E because I believe in using ingredients I have to hand, without having to  go out to the shops to get more if at all possible!  (If there is one thing Todd hates more than seeing new cook books walk through the door, it's going to the grocery store!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 321px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18577.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003E(Can you tolerate yet  another view???  I thought so!)\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI didn't have any plain marmalade, but I did have Ginger Marmalade in the refrigerator, and since Lotte's recipe called for preserved ginger to be used along with marmalade, I thought plain old ginger marmalade would do fine, and . . .\u003Cbr \/\u003E\u003Cbr \/\u003EIt did. The results speak for themseves.  This was wonderfully moist and tender,  and oh-so-flavourful.  I highly recommend.  I highly recommend Lotte's book too.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 373px; height: 309px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18582.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Ginger Marmalade Roasted Chicken*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/ginger-marmalade-roasted-chicken\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA  moist and flavourful recipe borrowed and adapted  from one by Lotte  Duncan.  Roast chicken is a real favourite in this house, and this is a  delicious version.\u003Cbr \/\u003E\u003Cbr \/\u003E2 ounces butter, softened (1\/4 cup)\u003Cbr \/\u003E2 TBS of Ginger Marmalade\u003Cbr \/\u003E1 medium sized free range roasting chicken\u003Cbr \/\u003E(about 4 1\/2 pounds)\u003Cbr \/\u003E1 small onion, peeled\u003Cbr \/\u003Esea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/ 350*F\/ gas mark 4.\u003Cbr \/\u003E\u003Cbr \/\u003ESeason the inside of the chicken with salt and pepper. Place the onion inside.\u003Cbr \/\u003E\u003Cbr \/\u003EMix  together the butter and marmalade.  Loosen the skin on the breast of  the chicken and place half of the butter between the skin and the flesh,  pressing down on the outside to help spread it around a bit.  Spread  the remaining marmalade butter all over the outside of the chicken.   Sprinkle with some sea salt and black pepper.\u003Cbr \/\u003E\u003Cbr \/\u003ETear off a long  piece of foil.  Place the chicken in the centre of this and bring it up  to tent the chicken, covering it loosely and sealing all the edges.   Place in a roasting tin and roast for 1 1\/2 hours, opening every so  often and basting it with some of the juices.  Re-seal well each time.\u003Cbr \/\u003E\u003Cbr \/\u003EAt  the end of the 1 1\/2 hours, open the foil completely, baste again and  roast for another half an hour with the foil open to brown.  Remove from  the oven to a plate.  Loosely cover and allow to rest for 10 to 15   minutes before serving.\u003Cbr \/\u003E\u003Cbr \/\u003EWe like to have this with roasted  potatoes and parsnips, Steamed carrots and broccoli and some gravy made  from Bisto.  Don't be tempted to use the pan juices.  The marmalade  would make a very bitter gravy."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3551883219260898453\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/01\/ginger-marmalade-roasted-chicken.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3551883219260898453"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3551883219260898453"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/01\/ginger-marmalade-roasted-chicken.html","title":"Ginger Marmalade Roasted Chicken"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7813327841656419649"},"published":{"$t":"2010-04-27T04:00:00.000+01:00"},"updated":{"$t":"2010-04-27T04:00:03.547+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Light Suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Picnics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Hearty Country Style Tortilla"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 366px; height: 380px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI just love tortilla for lunch.  Not the flour or corn ones in the sense of Mexican Tortillas, but those wonderful eggy creations in the Spanish tradition.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 397px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EQuick, easy, nutritious and delicious, they make a quick lunch or light supper and are great to take on picnics, coz not only do they taste fabulous hot or warm . . .  they are also scrumtious cold from the fridge or at room temperature.  I'd even wager to say that they are even more delicious on picnics!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 387px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMind you it is not quite picnic season yet . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 426px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla4.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe traditional tortilla contains not much more than egg, onions, potatoes and olive oil, but . . . once again, I can't leave well enough alone can I.  I just have to grab the ball and run with it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 391px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla5.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHere's my take on the tortilla.  It does have shades of Mexico in it, I think . . . with the sweet peppers and the sweet potato . . . but there is also a very definite Spanish bent . . . with the chorizo and of course the olive oil!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 395px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla7.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENo matter, it was delicious . . . this conglomeration of mine.  That's what's good about Tortilla . . . you can put everything in them but the kitchen sink . . . and they always comes out tasting wonderfully moreish!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 480px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla6.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Hearty Country Style Tortilla*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/hearty-country-style-tortilla\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAn  omelet by any other name.  Chock full of tasty things, this is perfect  for using up little bits of leftovers.  Don't let what I have used here  limit you, try adding your own combination of cooked veg, such as  asparagus, corn, broad beans, mushrooms, broccoli!  The sky's the limit!\u003Cbr \/\u003E\u003Cbr \/\u003E4  TBS extra virgin olive oil\u003Cbr \/\u003E1 baking potato, peeled and cubed\u003Cbr \/\u003E1  sweet potato, peeled and cubed\u003Cbr \/\u003E1 red onion, peeled, halved and cut  into half moons\u003Cbr \/\u003E75g frozen peas\u003Cbr \/\u003E1 small red pepper, trimmed,  seeded and diced\u003Cbr \/\u003E1 small green pepper, trimmed, seeded and diced\u003Cbr \/\u003E1  clove of garlic, peeled and minced\u003Cbr \/\u003E75g spicy chorizo sausage\u003Cbr \/\u003E6  large eggs\u003Cbr \/\u003Esmoked paprika to taste\u003Cbr \/\u003Esalt and freshly ground black  pepper\u003Cbr \/\u003Ea handful of grated strong cheddar cheese\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the  grill to medium.  Heat 2 TBS of the oil in a skillet about 10 inches  wide at the base.  Toss in the baking and sweet potato cubes.  Cook,  stirring occasionally, over medium heat until they begin to soften.   Toss in the onion and peppers, and cook for about 10 minutes, stirring  occasionally until the potatoes are almost tender and beginning to  brown.  Add the peas, garlic and chorizo.  Cook for 5 minutes or so.   Season to taste with the smoked paprika, salt and pepper.  Beat the eggs  together in a large bowl.  Tip in the cooked mixture and mix it in  thoroughly.\u003Cbr \/\u003E\u003Cbr \/\u003EWipe out the skillet with some paper toweling.  Add  the remaining oil and heat until hot.  Tip in the tortilla mixture,  letting it spread out evenly in the pan.  cook over medium low heat  until the bottom is golden brown and it is almost set.  Sprinkle the  grated cheddar over top and slide under the preheated grill.  Grill  until set and lightly browned on top.  Remove and transfer to a serving  plate.  Cut into wedges to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7813327841656419649\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/04\/hearty-country-style-tortilla.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7813327841656419649"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7813327841656419649"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/04\/hearty-country-style-tortilla.html","title":"Hearty Country Style Tortilla"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5448532915405776312"},"published":{"$t":"2010-03-05T04:00:00.000+00:00"},"updated":{"$t":"2012-05-27T07:20:22.690+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Caramelized Parsnips"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/parsnips.jpg\" style=\"height: 306px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFaced with the reality that we are going to have to move house, and a lot sooner than either one of us expected,  I am now having to pare down all the perishable foods that we have in our fridges and larder.  That means I am having to be inventive,  and lucky old Todd is reaping the benefits of all my originality and expertise.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake025.jpg\" style=\"height: 428px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou all know by now,  that we both love parsnips.    I like to keep some on hand at all times, and am often found slipping them into soups, stews, casseroles and pies.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake026.jpg\" style=\"height: 348px; width: 362px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also am so very fond of them roasted.  It just wouldn't be a proper roast dinner,  in my opinion,  without at least some parsnips making an appearance in one shape or another.  I think most Britains would agree,  at least in part . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake027.jpg\" style=\"height: 411px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a very delicious way to roast parsnips, taking full advantage of their natural sweetness and nutty flavours.  I like them done this way almost as much as I love them when I roast them with Gorgonzola.    You can find that recipe \u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/parsnips-with-gorgonzola\" style=\"color: #6600cc; font-weight: bold;\"\u003EHERE.\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake028.jpg\" style=\"height: 388px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut in the meantime, I do hope you will give this version that I am posting here today a try.  I don't think you'll be disappointed in any way.  Honey, butter and parsnips . . . roasted together until golden brown.  Oh, my . . . but this is deliciously scrummy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake030.jpg\" style=\"height: 374px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Caramelized Parsnips*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/caramelized-parsnips\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe love parsnips.  The honey in this glaze really accentuates their lovely sweet and nutty flavours.  Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n500g parsnips, peeled and halved lengthwise\u003Cbr \/\u003E\n60g butter\u003Cbr \/\u003E\nsalt and freshly ground black pepper\u003Cbr \/\u003E\ngood pinch of ground ginger\u003Cbr \/\u003E\n2 TBS honey\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake032.jpg\" style=\"height: 369px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F.  Place the parsnips into boiling water and blanch for 3 to 5 minutes. Drain and cut into thick slices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLightly butter a wide oven proof dish.  Put the parsnips in this, in one layer.  Season to taste with some salt, pepper and ginger.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt the butter in a small saucepan along with the honey and let it bubble up.  Drizzle this over top of the parsnips.  Transfer the dish to the oven and bake for 10 to 12 minutes until nicely tender and browned."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5448532915405776312\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/caramelized-parsnips.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5448532915405776312"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5448532915405776312"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/caramelized-parsnips.html","title":"Caramelized Parsnips"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2972624739274119529"},"published":{"$t":"2009-09-07T05:00:00.001+01:00"},"updated":{"$t":"2009-09-07T05:00:00.953+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Roast Pork with Crispy Cracklin'"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 341px; height: 256px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gloucester.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHere at Oak Cottage, we love us some nice Roast Pork once in a while.  Roasted until it is succulent and brown, with a crispy cracklin on the outside, it is a roast dinner that never fails to please.  When I was growing up, I wasn't all that fond of Roast Pork.  My mother always had to cook it the night before so that we could have it cold on the day.  My dad would only ever eat cold roast pork, with mustard on the side, and so, we never ever had it hot and juicy from the oven.\u003Cbr \/\u003E\u003Cbr \/\u003EThe most important thing with pork, is that it should come from a traditional breed that lays down a good covering of fat.  I like to eat happy meat, and so I choose to buy a free range piece of meat that has had a happy and natural life, filled with lots of access to open fields and woods where it can root around.  Middle white, Glouster Old Spot, Tamworth, Berkshire or Lop Eared are going to give you the best tasting meat.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 382px; height: 340px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/P-RolledLeg-R.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf you want good crackling, you want the skin to be scored properly, so ask your butcher to do it for you with a Stanley knife.  (It's notoriously tough and you won't be able to do a proper job of it yourself, unless you are superman, and the risk of injury by doing it all by yourself is not something you want to really deal with!!)  I like to remove it from any packaging once I get it home and leave it open to the air.  This drys the crackling out really well and goes a long way towards insuring a nice and crisp finish.  Sea salt and olive oil are also very helpful.  Of course, if your meat is done before your cracklin is crispy tasty, just slice the crackling off, keep the meat warm, and cook the crackling up in a hot oven all by itself until it's just the way you like it!\u003Cbr \/\u003E\u003Cbr \/\u003EThere' s absolutely no point in roasting a joint any smaller than 4 1\/2 to 5 1\/2 pounds.  Anything smaller than shrinks too much, dries out before you can get the crisp cracklin, and is impossible to carve.  Buy yourself a decent sized roast, and then settle in for some tasty leftovers!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 378px; height: 405px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Birthday013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThat cracklin is sooooo bad for you, but it tastes sooooo good.  Once in a while, why not indulge yourself utterly and completely??  Of course a good applesauce to go with it is a must!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 381px; height: 393px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Birthday014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Roast Pork With Crispy Cracklin*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6 to 8\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/roast-pork-with-cracklin\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have always loved a roast pork.  Crispy brown on the outside, the tender meat studded with slivers of garlic, and dusted with plenty of salt and pepper, this is a real favourite Sunday Lunch around here.  Served with Crispy Roast Potatoes and all the traditional veg, not to mention a tasty gravy.  (If you can remember, take it out of it's wrapping the night before and store open to the air in the fridge.  This helps to make a nice dry and crisp cracklin)\u003Cbr \/\u003E\u003Cbr \/\u003E4 4\/1 to 5 1\/2 pound leg or shoulder of pork, with a good layer of fat and crackling attached\u003Cbr \/\u003E(Or a chined loin)\u003Cbr \/\u003Esea salt\u003Cbr \/\u003Ecracked black pepper\u003Cbr \/\u003E2 fat cloves of garlic, peeled and slivered\u003Cbr \/\u003Eolive oil\u003Cbr \/\u003E1 onion, peeled and sliced\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 364px; height: 406px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/roastpork.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 220*C\/425*F.  Bring your roast to room temperature before proceeding.\u003Cbr \/\u003E\u003Cbr \/\u003ETake a sharp knife and, turning the roast upside down, make some sharp stabs into the meat all over.  Insert slivers of garlic into the holes, then massage to close them up.  Season the meat well with some salt and black pepper.  Place meat side down, on top of the sliced onion, in a large roasting tin.  Rub the crackling with a little bit of olive oil and then sprinkle sea salt all over it.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace into the oven and roast for 30 minutes.  Reduce the oven heat to 170*C\/325*F.  Continue to roast, allowing approximately 35 minutes per pound.  The crackling should be crispy and the juices run clear when it is done.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove the roast to a platter.  Don't cover the joint as this will sog up the crackling.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make gravy, skim any fat from the pan, and discard the onion.  Add about 2 cups beef or chicken stock to the roasting pan and heat over medium heat, stirring to release any crispy bits.  Shake 1\/4 cup of flour together in a jar with 1 cup of cold water.  Strain this into the stock, whisking constantly.  Cook, whisking until the mixture bubbles and thickens.  Season to taste with a bit of salt and pepper.  I also like to add a bit of horseradish sauce for some extra flavour.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove the crackling from the roast and chop into pieces to serve.  Slice the roast and serve with the crackling and gravy."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2972624739274119529\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/roast-pork-with-crispy-cracklin.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2972624739274119529"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2972624739274119529"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/roast-pork-with-crispy-cracklin.html","title":"Roast Pork with Crispy Cracklin'"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7956902753244450803"},"published":{"$t":"2009-09-05T05:00:00.001+01:00"},"updated":{"$t":"2021-03-28T13:20:58.734+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"The Classics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Classic Roast Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\"Classic Roast Potatoes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/product_1927_large.jpg\" style=\"height: 356px; width: 356px;\" title=\"Classic Roast Potatoes\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;One of the things I fell in love with right away when I moved over here was roasted potatoes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Chunky potatoes, roasted in the oven in a pan along side of your Sunday roast, all crisp and brown on the outside, and oh so tender on the insides.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It is just not a proper roast dinner unless it is accompanied with potato roasties . . . this I have come to know to be true.  I just love British traditions, and traditional British food.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Classic Roast Potatoes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/roastpotatoes.jpg\" style=\"height: 371px; width: 358px;\" title=\"Classic Roast Potatoes\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;(Look at all those crispy bits . . . mmmm . . . )\n\nThey're not all that hard to make either.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;You just need a good floury potato, something like a Maris Piper works very well, or in North America a russet.  These are the types of potatoes that make great mashed potatoes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;New potatoes and waxy type potatoes just don't turn out the same.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;To make good roast potatoes, you simply peel them, cut them in to large chunks and then par boil them for several minutes, after which you want to rough up the edges and then roll them in a bit of seasoned flour before roasting.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;To give mine an added crunch, I also pan fry them until golden before placing in the hot oven.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Classic Roast Potatoes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/goose_fat_sup_180.jpg\" title=\"Classic Roast Potatoes\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Goose fat give a most delicious crunch in my opinion, but then again, some people swear by beef drippings . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I just knows what I likes. In truth any fat will do, just so long as you have it sizzling hot when you dump the potatoes into it.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ERoast potatoes with crispy, golden brown edges. Oh my. So delicious.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/roastpotatoes2.jpg\" style=\"height: 398px; width: 389px;\" \/\u003E\n\n\u003Ci\u003E\u003Cb\u003E*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003EClassic Roast Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EServes 4 to 6\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/classic-roast-potatoes\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Cspan\u003ERoast potatoes are a weekly institution in most British families and households. When it's time for that Sunday lunch, it's time for roast potatoes. For the very best results it's important to use the right potato. Almost any potato will roast, but if you love that crispy edge with a light, fluffy and creamy interior, then floury potatoes are what's needed. To achieve the right finish, these potatoes will take at least 1 hour to cook; for extreme crispiness, cook for 1 1\/2 hours.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan\u003E\u0026nbsp;6 to 9 medium potatoes, allowing 3 halves each\n(You want a floury potato, maris piper are good)\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003Esea salt\ngoose fat\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1\/4 to 1\/2 cup of flour seasoned with some salt and pepper\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Classic Roast Potatoes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/roastpotatoes3.jpg\" style=\"height: 428px; width: 384px;\" title=\"Classic Roast Potatoes\" \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\nPre-heat the oven to 200*C\/400*F.  Peel the potatoes and half lengthwise.  If very large, cut into quarters.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Place in a saucepan and cover with cold salted water.  Bring to the boil and then reduce the heat and simmer for 5 to 6 minutes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Drain in a colander and leave to stand in the colander for 2 to 3 minutes before shaking the colander gently to rough them up a bit.  This action begins to break down the edges of the potato and will give you a tasty crunch later on.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Heat a skillet with about 1\/4 inch of melted goose fat in it.  Once the fat is hot, roll the potatoes in the seasoned flour and then place them into the hot goosefat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Fry, turning them occasionally, until completly golden brown.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;In the meantime, melt some goosefat in a roasting tin large enough to fit the potatoes, 1\/4 inch in depth.  Add the browned potatoes and roll them in the fat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Bake in the pre-heated oven for a further 40 to 45 minutes, turning them about halfway through the baking time.  You can add a knob of butter over the potatoes at the end for a rich crispy roast taste, but it's not necessary.  You can cook them for a bit longer for an ultra crispy edge.  It all depends on your taste. My husband doesn't really like them to be too crisp.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EHe's crazy.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/roastpotatoes2.jpg\" style=\"height: 398px; width: 389px;\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; outline: currentcolor none medium; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7956902753244450803\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/classic-roast-potatoes.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7956902753244450803"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7956902753244450803"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2009\/09\/classic-roast-potatoes.html","title":"Classic Roast Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}}]}});