“…but why would you want to do a thing like that?”
Allow me to stereotype for a short while, because it’s fun, and because I’m an arse.
You must begin to understand that it’s almost always possible to play with food concepts, perhaps even with an end result which will make the dish taste better (or at the very least, different) than before. Please don’t be boring. Please try something new. Please experiment.
The Sunday roast is a fabulous concept, one which traditionally involves not only food but also the coming together of family for that especially prepared weekly meal. I must admit that it took me a long time to come to terms with such a relatively flavourless meal. Salt and pepper constitute seasonings, there’s enough oil to sustain all of Japan’s tempura-making for a day, and it’s just not exciting.
But that’s the thing: it’s not meant to be exciting, and now I understand that. It’s a predictable comfort food which pleases a nation, a meal everyone loves and to which all look forward. That, however, doesn’t mean you can’t try a few new takes on the concept, does it?
So I’ve decided to experiment with that quintessential British meal, the Sunday roast, to experiment with possibilities in preparing this classic Sunday meal. What herbs and spices can be added for a new taste? Can the containing foods, which are generally limited to roast potatoes, a protein, and one or two other veg (plus gravy), be dolled up to represent a fusion between Great Britain and distant cuisines? And if these things are done, would you still call it a roast?