I grow a lot of my own vegetables and there is nothing more satisfying than putting on my wellies, heading into my vegetable patch, picking my vegetables and then serving them with my Sunday roast! At the moment my vegetable plot has parsnips, beetroot, butternut squash, sprouts, purple sprouting & leeks. I still have potatoes from this years crop stored in a cool, dark corner of the garage and an abundance of home grown vegetables in the freezer which I froze earlier in the season.
Although you may think using a joint of meat for your roast is expensive - think again. If you use all the leftovers and make stock from the bones your joint of meat will make more than one meal. It is also so much nicer to cook the roast vegetables around the joint so they absorb all the lovely flavors. The meat juices can be added to your gravy for that extra taste. Remember the stock from the bones can be frozen and used another time as a base for:-
Your homemade stock will be tastier and healthier than the shop bought alternative and your homemade version will have no added salts, colorings and preservatives.
Here are a few delicious ideas for your meat and vegetable leftovers:-
- Bubble & Squeak
- Stir fry Vegetables
Keep following me and I will post recipes for you to try.
The Sunday roast is a dying tradition - let's bring it back and make the most of our leftovers!