7 Best Sunday Roasts in London
Families worldwide use Sundays as the perfect time to hang out and get special treats at parks, malls, adventure parks, and many more. However, the Sunday roast is more of an obligation in London, even though UK law still needs to pass it.
For example, just like we know, during Christmas, Christian families celebrate it with roasted meat, which could be beef or chicken, but that doesn’t mean that anyone will be arrested if they don’t celebrate it.
That is how Sunday roasts are highly regarded on Sundays in London, and that doesn’t mean you can’t try them during the week. Sure, you can try roast beef ribs, roast potatoes, vegetables, and Yorkshire pudding.
Because of this tradition, many tourists who visit London for both short-term and long-term trips get accustomed to this practice of being included. While this is important, knowing which Sunday roast you can try out in London or wherever you are is good. The recipes to make them are available in the market, but having different kinds of roasts and recipes has left many needing
clarification about the best roast they can try.
This article will give you seven amazing roasts you should try. Note that these are mouthwatering dishes with healthy ingredients, but if you’re on a special diet by your doctor or under some health observations, it will be nice if you get permission to try some Sunday roasts.
According to research, vegetable dishes served with roast dinner may include mashed swede or turnips, roast parsnips, boiled or steamed cabbage, broccoli, green beans, and boiled carrots and peas.
Are you ready to check out the best Sunday roasts in London? If you’re in, look at the top seven you should try before any.
Best Sunday Roast to Try in London
- Pot-roast brisket with the best gravy
- Rosemary salt roast chicken
- Brick chicken with brown butter and capers
- Healthy one-pot chicken
- Slow-cooker roast beef
- Vegan Yorkshire puddings
- Roast chicken with garlic and thyme croutons
7 Best Sunday Roasts to Try in London
Just like always, we have again hand-picked the 7 best Sunday roasts to try in London. Below, are details of these Roats to try.
1. Pot-roast brisket With the Best Gravy
This is one of the best Sunday roasts you can check out in London. A mouthwatering meal like this involves some unique recipes if you want to prepare it yourself.
To prepare this, you need to have the following: 3 onions, thinly sliced, 3 tbsp plain flour, 4 tbsp vegetable oil, 1.75kg rolled brisket, 2 tsp English mustard powder, 1 tbsp Worcestershire sauce, 750 ml beef stock, a few sprigs of thyme, leaves picked, and 1 tbsp Bovril.
You can prepare the following to make your Sunday memorable; with the right tutorials, you’re set
to go.
I got a few steps to begin from a website I researched. The first step is to heat your oven to 170°C/fan 150°C/gas 3, after which you heat 2 tbsp of the oil in a casserole over medium-high heat. Season the brisket, brown it on all sides, and then remove it to a plate.
Turn the heat down and add 2 tablespoons of oil, sliced onions, and a big pinch of salt. Put the lid on and cook, stirring regularly, for 20–30 minutes or until soft. Tip in the flour, mustard powder, and thyme, and mix well. Cook for 2 minutes, scraping any crusty bits off the
bottom of the pan.
The second step is to add the Bovril, Worcestershire sauce, the brisket, and enough beef stock to come halfway up the beef joint. Cover tightly with foil, put on the lid and cook for 3 hours, then remove the lid and cook until the beef is meltingly tender and the sauce thickens.
2. Rosemary Salt Roast Chicken
You can have this watery delicacy with your loved ones in London on Sunday. You can also try some amazing restaurants if you cannot prepare them. But if you’re cool preparing it yourself and a novice, let me put you through.
For the ingredients, you will need 1.5kg of whole chicken leaves picked to make 1 tbsp rosemary, 2 tbsp sea salt crystals, and olive oil. With this ingredient in place, you can follow these steps.
The first step is to put the chicken on a rack over a roasting tray. Clear a shelf at the bottom of the fridge so that the chicken will fit on its tray. The second step is using a pestle and mortar to crush the rosemary and salt together.
Rub this mixture all over the chicken and chill, uncovered, overnight. Take the chicken out of the fridge 30 minutes before you want to cook it to bring it to room temperature. Nest is to heat the oven to 190°C/fan 170°C/gas 5. Brush any excess salt off the chicken and drizzle over olive oil.
The last step is to roast for 1 hour and 20 minutes or until the skin is browned and crisp and the chicken is cooked. Rest under loose foil for 20 minutes before carving.
3. Brick Chicken With Brown Butter and Capers
One of those mouthwatering meals you can check out in London or wherever you’re at the moment is the brick chicken with brown butter and capers.
It’s one Sunday roast that is popular in London. Most people go to restaurants to place their orders, but if you’re eager to prepare this, then I’ll show you how.
The ingredients needed are 1.5kg whole chicken, olive oil, six cloves garlic, skins left on, 50g butter, 2 tbsp capers, butter lettuce, and crusty bread. Let’s look at some steps to make this meal a reality.
The first step is to spatchcock the chicken, put it breast-side down, and then use strong kitchen scissors or shears to cut down either side of the backbone and freeze the backbone for stock later. Turn the chicken so it’s breast-side up, then press down on the breastbone to flatten it. At the same time, the second step is to heat the oven to 220°C/fan 200°C/gas 7.
Rub the chicken all over with olive oil and season well. Heat a heavy, non-stick, ovenproof frying
pan large enough to fit the flattened chicken, and add more oil. Put the chicken breast-side down, scatter around the garlic and put another heavy, ovenproof pan on top of the chicken to weigh it down.
The final step is to roast for 45 minutes, then take the chicken out of the pan to rest under loose foil for 20 minutes. Put the pan with the roasting juices over medium heat and stir in the butter.
Cook until the butter turns golden and smells nutty. Stir in the capers, then add the chicken and spoon the butter. Serve with soft green lettuce and crusty bread, if you like.
4. Healthy One-Pot Chicken
This dish is one of London’s most loved Sunday roasts; you can prepare it yourself or get it at a restaurant that offers it. Let me show you how you can do this in the comfort of your home. Let’s look at the ingredients you can use.
1 tbsp rapeseed oil, eight whole chicken thighs, six spring onions, trimmed and finely sliced, 40g ginger, grated five cloves garlic, crushed, 225g pearled spelt, rinsed and drained, 60g yellow miso paste, 250ml fresh chicken stock, 2 tbsp mirin, 1 tbsp rice wine vinegar, four pak choi, quartered, 1 tsp toasted sesame seeds, a small handful coriander leaves, roughly chopped. When you
have this sorted out, you can use the steps below to get it done.
The first step is to heat the oven to 190°C/fan 170°C/gas 5. Put the oil in a large casserole over medium-high heat. Season the chicken and add it to the hot pan, skin-side down.
You might need to do this in batches. Sear for 5–6 minutes or until the skin is deeply golden. Carefully turn over the chicken and cook for another 4 minutes. Remove from the pan and loosely cover.
The second step is to fry the spring onions, ginger, and garlic in the casserole for a few minutes until they are fragrant. Stir in the spelt. Combine the miso with a splash of hot water in a small bowl or cup until loosened, and then add the stock, mirin, rice wine vinegar, and 250 ml of just-boiled water. Bring to a boil, stirring to loosen any bits at the bottom of the dish.
The last step is to remove the chicken from the heat and return it to the dish, skin-side up. Cover and transfer to the oven for 15 minutes.
Remove from the oven, arrange the pak choi around the chicken, replace the lid, and return to the oven for 15 minutes. Uncover the dish, push the pak choi a little under the chicken and cook for 5 minutes to help re-crisp the chicken skin.
Serve it scattered with sesame seeds and coriander.
5. Slow-Cooker Roast Beef
This meal is mainly enjoyed with loved ones on Sunday. Let’s look at some ways to get this done without stress. Before you get this done, you will need the following ingredients: 1 tbsp vegetable oil, 1½ kg topside beef roasting joint, 1 whole garlic bulb, halved, 3 onions, trimmed and halved, 500 ml beef stock, 1 tbsp brown miso paste, 1 tbsp tomato purée, 1 tsp black peppercorns, three bay leaves, 2 rosemary sprigs, and 2 tbsp cornflour. To get this prepared, follow these steps:.
Firstly, you must heat a large frying pan over medium-high heat. Rub the oil over the beef joint and season well with sea salt. Put the beef, garlic, and onion halves in the pan, and brown everything on all sides until it is evenly coloured. Transfer everything to the slow cooker.
Secondly, tip the stock into the pan and bring it to a boil, scraping up any browned bits. Whisk in the miso paste and tomato purée, and pour the mixture into the slow cooker.
The third step is to tip the peppercorns, bay, and rosemary into the slow cooker, cover, and cook on high for 1 hour 30 minutes, 1 hour 40 minutes, or 2 hours 20 minutes on low until the beef reaches 60°C when tested with a probe thermometer. Once cooked, carefully transfer to a plate, cover, and leave to rest for 30–40 minutes.
The last step is to allow the beef to rest, then strain the cooking liquor into a jug, squeezing all the liquid from the onions. Skim off any fat that rises to the surface.
Mix 4 tbsp of the liquor with the cornflour, then tip this into the slow cooker with 500 ml of the remaining liquor.
Cook for 10–15 minutes, stirring often, until you have a smooth, glossy gravy. Alternatively, cook in a pan over medium heat for 3–5 minutes. Strain into a jug, remove any lumps, and season with sea salt to taste.
Serve alongside the beef for pouring over.
6. Vegan Yorkshire Puddings
This 45-minute dish can make your Sunday amazing. You should also try this one from the list of the best Sunday roasts in London. You can make this all by yourself or order from a restaurant. But to make this by yourself, you need the following ingredients:
7½ tsp sunflower oil, ½ tsp xanthan gum, 40g self-raising flour, 40g gram flour, 40g cornflour, ½ tsp baking powder, ¼ tsp kala namak (black salt), a pinch fine sea salt, and 205g aquafaba. To do this, follow the following steps.
The first step is to heat the oven to 240°C/fan 220°C/gas 9. Put 1½ tsp of oil into five deep six-hole muffin tin holes. Swirl the tin to make sure the sides of each hole are oiled. Put it on a sturdy metal baking sheet and bake it in the oven for 15 minutes.
The second step is to put all the remaining ingredients into a high-speed blender with 125 ml of water. Blend until completely smooth.
The third step is to remove the tin and baking sheet from the oven after 15 minutes. Working quickly, pour the batter in a thin, constant stream, evenly filling the five holes as you return the tin to the oven.
The last step is to bake for 20 minutes, then remove the tin from the oven. Carefully remove each pudding and put it on a separate baking tray. Return the Yorkshires to the oven for 5 minutes to crisp up. Remove from the oven and sit for 5 minutes. Serve with your favourite vegan roast, veg and gravy, if you like.
7. Roast Chicken With Garlic and Thyme Croutons
You can keep your Sunday unique with a roast chicken with garlic and thyme crouton.
You can make this out yourself or visit a restaurant and get it for a few bucks. Let’s look at the ingredients required.
You will need 1 whole chicken, olive oil, ½ loaf of day-old sourdough, cut into large chunks, a few sprigs of thyme, 1 whole bulb of garlic, halved, and 1 lemon, halved. To get this prepared, let’s follow these steps.
First, heat the oven to 200°C/fan 180°C/gas 6. Rub the chicken with olive oil and season well.
Secondly, toss the bread with the thyme, 2 tablespoons of olive oil, and some seasoning.
Spread it out in the bottom of a sturdy, non-stick roasting tin with the garlic and lemon, then sit the chicken on top, keeping lots of the bread under the chicken. Roast for 1 hour, 15 minutes, or until the chicken is cooked and the bread is crisp and dark golden.
The third step is making the salsa verde, whisking the mustard and vinegar with the oil, and seasoning well. Stir in all the chopped ingredients.
The last step is to remove the chicken from the oven, leave it to rest, and then carve. Toss the croutons with all the juices from the roasting tin, then serve with the chicken and sauce.
Final Thoughts
Our list of the best Sunday roasts covers everything you need to keep you cool on Sunday. If you’re learning about these dishes for the first time, we have all the ingredients and steps needed to make them a reality.
Try it out with friends and family, or check the restaurant to save you the stress of being in the kitchen for close to 30 minutes. It’s important to know they are healthy for your body, except if you’re on a special diet.
