Mostly we have a roast for Sunday: pork, chicken, beef and lamb. As well as enjoying the traditional flavours of a the roast meat it goes very well with seasonal vegetables cooked in traditional ways. Yesterday, as a slight variation, we had a half shoulder of lamb cooked in a close fitting casserole with carrots, celery, home grown soisson beans, onions and garlic. Some stock halfway up the meat and then a slow braise. Served with brussel sprouts and a mash of potatoes and parsnips.

The other advantage of a having a reasonably large joint is that it often sets the agenda for the coming week. Leftovers provide the opportunity for cooking many old favourites, saves on shopping and thinking.