Roasts & Sunday Lunches

From joints and casseroles to pies and puddings, enjoy 70 classic recipes shown step by step in more than 250 photographs. This collection includes succulent roasts of beef, chicken, pork, goose, duck, and pheasant served with all the trimmings, alongside delicious alternatives such as rich casseroles, quintessentially English pies, and non-meat options.

Whether your preferred Sunday meal is Rib of Beef with Yorkshire Pudding, Roast Lamb with Mint Sauce, Venison Stew, Poached Salmon or Veal and Ham Pie, Roasts & Sunday Lunches will inspire you throughout the year and delight your guests. It begins with a chapter on the perfect appetizer to start your meal and concludes with a fabulous array of some of England's traditional puddings and desserts.

A traditional Sunday lunch often starts with an appetizer, followed by a hearty main course, and finishes with a delicious pudding, often served with custard. This book contains dishes to whet the appetite such as Watercress Soup and Pears with Stilton and Walnuts, main courses like Stuffed Roast Chicken with Bread Sauce and Pot-roasted Beef with Stout, accompaniments such as Cauliflower Cheese and Roast Potatoes, and classic English desserts like Eton Mess and Fruit and Wine Jelly.

Roasts & Sunday Lunches contains all you need for entertaining friends and family with a perfect English Sunday lunch.