It is one of the most thoroughly British moments of the week – the Sunday Roast. It consists of roast meat, usually beef, pork, lamb, chicken or turkey, accompanied by roast or mashed potatoes, a selection of boiled or roasted vegetables and gravy made from the meat’s own juices. This hearty dish is served in generous helpings and is topped off with a fluffy Yorkshire pudding.
The accompanying vegetables vary according to season and region and you’ll find that the restaurants that offer Sunday Roast in Lanzarote usually serve it with broccoli, cauliflower, beans, carrots or peas. An alternative option is the Carvery, which basically consists of a Sunday Roast in buffet format.
The origin of the Sunday Roast is said to have its roots in the Middle Ages. Servants would serve the most influential men throughout the week and on Sunday the lord would treat them to a delicious roast. Another hypothesis places its origins during the time of the Industrial Revolution when Yorkshire families would leave a piece of meat in the oven before going to church on Sundays, so it would be ready to eat upon their return.
To make the most of leftovers, everything can be mashed together and fried for delicious ‘bubble and squeak’, also known as just ‘bubble’.