What's your favourite roast dinner?

Well done beef, all the trimmings, the obligatory Yorkshires, horseradish sauce and way too much home made gravy!

Love roasted (pink) lamb with all the trimmings and DH is Chef Extraordinaire but he always leaves the gravy to me.

I love all veggies except sweetcorn because it does not love me.

I suspect it was someone like 'Aunt Bessie' who decreed that it should be Yorkshire Pudding day today! Cynical - moi?!

I live to visit Toby Carvery for my roasts. Choice of meats (or try them all), huge choice of veggies, whopping great Yorkshires, crackling, different sauces and gravies. With on-line vouchers, often £10 for two. Even without vouchers, still probably cheaper than the cost of buying and cooking it at home. Sadly, Toby are not paying me for the pug though

Or plug, would quite like a pug, though.

roast beef every time with all the trimmings! no horseradish sauce though cos I HATE it.

Pork is my favourite . DH always cooks the Sunday roast. Pork, lamb or chicken accompanied by boiled (for me) potatoes and mash for him. Also roasties. Veg is usually carrots, broccoli, swede, sweetcorn or cauliflower. Proper Yorkshire pudding (DH is a born and bred Yorkshire man) and he makes his own gravy with onions. I can smell it cooking now

Having cooked a roast dinner on Sundays for over 40 years, I am sick and tired of them. I don't even like meat any more, but my husband and the family if they come, always want me to cook roast beef and Yorkshire puds. I much prefer modern cooking and like Italian and French recipes.

We used to have a roast every Sunday but only have one now when the family come for lunch. Usually lamb.

Husband working away means he sets off at lunchtime on Sunday and gets back Friday evening - so Sunday roast is now Friday welcome back dinner. I like all meats - roast chicken with pork, sage and onion stuffing carefully eased under the skin of the breast which gives a lovely flavour and keeps the meat wonderfully moist, pork with braised red cabbage and lovely salty crackling (teeth don't like this option anymore though), or slow cooked lamb shoulder a la Jamie Oliver, the meat just falls off the bone. I do have a special place in my heart for beef rib with yorkshire pudding because I cook the roasties in the meat pan with beef dripping - they soak up some of the juices and are even nicer than the double cooked goose fat Mary Berry recipe which I always do at Christmas.

Difficult to say - love them all. DH would have roast every day of the week if he could. He often cooks the Sunday roast but I have to limit him as I can't face the fallout in the kitchen afterwards! Everything is lightly smeared with grease and he uses 9 saucepans - just for the two of us.

Duck is now such a treat as we live in Duck Central.

Lamb - especially pink, with garlic and rosemary.

Chicken any which way.

Turkey - yum, can't get big ones in France so am denied my Boxing Day turkey sandwiches. We are thinking of raising them here for the Brits.

Pork, especially the crackling. The French don't do it like the English as the skin/fat is often removed, but you can get great sheets of it separately and it is divine when cooked as crackling.

Beef in France is nothing like British beef, so I really long for it, but even in UK it is increasingly difficult to find a good piece of topside. I have suggested to the famer next door that he imports a Hereford or Aberdeen Angus bull to cross with his beautiful Limousin herd. He just gives me a strange look.

Veal - another treat around here - and don't all shout. It is the Brits that do the wrong with veal. Next door is veal big time. When I said something about 12 week calves being used for veal in UK, and this was thought to be quite old and therefore good, Henri and his brother were horrified. Their calves are at foot until at least 6 to 7 months old, live out a grass all year, and taken into a lovely barn at night in the winter and read a bedtime story. And the meat is pink not white. I love to watch them in the field next to our house, and at night in summer with the windows open I can hear them munching the grass. Idyllic. And as for the little calves that skip around the field ........

Yorkshire puddings go with anything, including warm strawberry jam or golden syrup.

Chicken or pork with all the trimmings and 'real' gravy (made from the meat juices). I don't often cook a roast dinner now, but love doing one if the family are coming round? My son always asks if it's real gravy just to wind me up, though recently I had to teach him how to make it when his in-laws were going for Sunday lunch.

Lamb

The best roast dinner I ever had was at a yoga weekend. I am a meat eater but this was vegetarian....nut roast and it was a beautiful meal, so good that I remember it years later.

One that's been cooked for me
Preferably oysters followed by lobster

Just got back from a nice Sunday lunch (roast beef) at our local pub. The couple on the table next to us were talking very loudly about every detail of their meal. We managed to ignore them until they got to the bread and butter pudding which the man said he was sure he'd seen Mary Berry do on the telly.

'I don't really rate Mary Berry,' said the woman. 'When all's said and done, she's just a modern day Delia Smith.'

Exactly galen. Especially the bit about it being cooked for you. I so love lobster but DH doesn't - he also doesn't cook. Sigh.

Lobster and oysters - yesssssssssss. We regularly get invited to our French friends sea food dinners. They came for Christmas and brought 6 oysters per person plus large prawns and clams. So what with the s'amuses bouches, foie gras (don't all scream it is not what the media report - I live in Duck Central and know how it really is), trou normande (sorbet made from apples and calvados which cleanses the palette ready for the rest), turkey and all trimmings, cheeses, port wine jelly (Christmas pud got passed on) and all the appropriate wines, aperitifs and digestifs- the whole Christmas lunch took about 6 hours!!

Sadly I have suddenly become very allergic to prawns - one of my favourite foods, so dare not try the other crustaceans such as lobster and crab - other favs.

Roast beef and Yorkshire pud.

Indiana. I was intrigued to read about your method of cooking beef in a saucepan. How long would you cook a small topside joint for,.
Also, do you put a lid on it.
Thinking of trying it, as never can get the meat tender, although it's a long time since I have cooked roast beef as partner is a veggie . But when the family come to visit I would like to try it. Thanks.

I always cook Silverside. I brown it on a high heat, until it's sizzling, then I add onions, garlic, tomato puree and oxo stock, about half way up the joint. I cover with a lid and cook in the oven for four hours at 130C. I always cook it the day before, because it makes it easier to carve when you want to serve it. The stock makes fab gravy. This way of slow cooking beef never fails.

For all you coeliacs out there. I have a successful recipe for gf Yorkshire pud. 1 oz plain gf flour, 1 egg and 1 fl oz of milk. Whizz together with a pinch of salt. Makes a 7" round pud and it does rise around the edges.

We never cook at lunchtime now but I do roasts in the evening.

My favourite is lamb (pink, not well done) but we have beef or some sort of bird (duck, pheasant, turkey) quite often. I usually roast my joint with some kind of 'jam' on the top so honey and grainy mustard for beef, redcurrant with garlic, salt and rosemary for lamb, cranberry and bacon for turkey and so on. When this melts into the juices I make a sauce with the DH's wine, a little cornflour, some stock and another teaspoonful of the 'jam'.

I serve the meat with parboiled roasted potatoes and parsnips, a green vegetable or two, Vichy carrots and the sauce I have made from the cooking juices. I don't get too many complaints!

I had no idea there was such a thing as 'Yorkshire Pudding Day' but it sounds like a very good thing so I shall get the knock-down, yellow sticker prime beef I bought in Waitrose out of the freezer and cook that to celebrate it - and make some Yorkshires to go with it.

Nuts! That's my roast of choice as a veggie! Quorn do rather a nice one as well.

Lamb shoulder well cooked with - yorkshire puddings, onion sauce, mint sauce, roast potatoes, carrots, cauliflower cheese, runner beans and gravy.

Anni - I agree with you about the veal in France - it's delicious.
For some reason I'm not very successful with roasts, ie open roast in the oven. Our favourite is lamb, but I do a pot roast with lots of vegetables, and the same with chicken (usually our own.)
I make stuffing, cooked separately in balls. A variety of ingredients usually apple onion and grated lemon rind.