rarely do i order chicken.. let alone at a fancy restaurant... on holiday I will order chicken as cant manage steak every night... quite partial to stuffed chicken breast wrapped in pancetta. well I settled on pizza kebab house was shut....
What's the point in mash when you can have roast potatoes? Only have mash with sausages n onion gravy..
I agree but both are essential. and yorkshires aswell. ****ing yanks with there meat and veg with imitation gravy. Twats.
Interesting. For me the pototo selection for a roast dinner should be roast AND boiled (preferably new boiled). I love mash but only in its place, say with a ham dinner with parsley sauce. And with sauages and onion gravy. And another thing, cabbage is the veg of kings. I couldn't survive without me cabbage.
Agree on cabbage.. or spring greens, love a bit of spinach also, though the ulitamte has to be purple sprouting. I did a ham joint the other week, dauphinoise potatoes, savoy cabbage sauteed with bacon generous dollop of creme fraiche and lots of pepper... **** parsley sauce though.. its all about bread sauce for me with ham..
Wise man. Carrots are the best veg imo. Parsnips aswell but dont think they are veg. Whoever says sprouts, die.
I'm from the midlands.... dont mind mash just NOT with a roast.... did cottage pie the other week, put parsnips in the mash and a tablespoon of horseradish.... stick that in ya mash next time..
Bread sauce? That's a midlands thing too isn't it, never had it ever in my life. I suspect it to be **** if I'm honest. Love broccolli and it doesn't really have to be purple sprouting, the common or garden will do. I like leek but technically it has no place on a roast dinner.
How can you not have mash though with a roast? how do you make your roasts? Dont you part boil them first? just do enough spuds for both and experience the food of kings.
You shower. I normally just have a butty at lunch, if that. With all the talk of food on here, I went and had beef and vegetable pie with chips, plus a can of Carling. It was quality, but I now want a kip. As far as spuds are concerned, with a roast, roasties are prerequisite, provided they're properly prepared prior to roasting. I can handle mash with it, but it's not really necessary (back to mash in a mo). I'm not a real fan of boiled, unless, of course, they're proper New Cheshires that have just come into season. They are beautiful with some melted Lurpak on them. I can eat them on their own, but superb with bacon or gammon. Now; mash. I love it. Great with loads of dishes - stews, corned beef hash, mince, fish, bacon and egg - I could go on. Since she was 16, my eldest daughter's worked part-time at the local Piccolino Italian restaurant. When I go there to eat, I really piss the only genuine Italian in there off, by ordering bolognese sauce and mash. I can't stand pasta.
