Sunday Roast takes time to prepare because each part of the meal is cooked separately. I went to a nearby restaurant, try, in East London. The chicken is roasted slowly in the oven until it’s tender and flavorful. The potatoes are also roasted to get crispy on the outside while staying soft on the inside. The vegetables (the sweet potato "chips") are usually steamed. The Yorkshire pudding is made from a batter of eggs, flour and milk, baked until it puffs up. Finally, the gravy is made from meat drippings and broth, giving it a very rich taste.
Interestingly, Sunday Roast is closely connected to British history and culture. It started as a big meal that families would eat after church on Sundays, making it a long-standing English tradition. Many pubs and restaurants would later adopt the Roast as an English special, and serve it every Sunday. Now, the Sunday Roast is considered to be a must-try dish in the U.K. and, therefore, authentic British cuisine. The ingredients reflect Britain’s agricultural environment—local farms produce the beef, lamb, chicken and potatoes that go into the meal. Even Yorkshire pudding is made with simple, locally-available ingredients like flour, eggs, and milk.
