Roast

Roast

The closest Britain comes to a national dish, a good roast dinner is a thing of joy. Long experience has found natural pairings - think rare beef with the puff of Yorkshire puddings and the tang of horseradish, fragrant lamb with a dollop of mint jelly, succulent pork with a sheet of crackling and a scented bowl of apple sauce on the side and chicken with a fresh herb stuffing - all of them made better with a mountain of roasted potatoes, a fine selection of seasonal vegetables and big jugs of warm gravy to bring all the elements together. Nothing could be finer.