SUNDAY ROAST Recipe with Chicken and Cauliflower Cheese | A proper British family feast

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

Yorkshire pudding batter

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose flour is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasonings

Vegetable stock is lighter and water with seasonings is cost-effective.

Prepare the chicken by massaging it with butter, salt, pepper, and mixed herbs.

Add approximately 1 cm of water to the bottom of the roasting pan to keep the chicken moist.

Roast the chicken for about 1.5 hours, optionally covering it during cooking.

Boil small potatoes in salted water for approximately 10 minutes until almost fully cooked.

Drain the potatoes and prepare to roast them in hot lard or oil.

Separate the cauliflower into segments and parboil for about 5 minutes.

Make a cheddar cheese sauce by melting butter in a pan, adding flour, and mixing until a paste forms.

Add milk to the paste, season with salt and pepper, and then stir in cheddar cheese until melted.

Place the parboiled cauliflower in a dish, cover with the cheese sauce, and smooth it out.

Preheat oil in the oven for the roast potatoes, then add the potatoes and season with salt and pepper before roasting for approximately 30 minutes.

Slice carrots in half for quicker cooking and roast them for about 15-20 minutes with oil and salt.

Put the Yorkshire puddings in the oven along with the cauliflower cheese for approximately 20 minutes without opening the oven.

Simmer peas in salted water for the last few minutes of cooking, adding a knob of butter.

Use the leftover juices from the chicken to make gravy by mixing with boiling water and flour until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens